As the temperatures drop and the leaves start to change, my mind instantly turns to warm, hearty meals that will stick to my bones and warm my soul.
And for me, nothing embodies comfort food quite like a bowl of Dublin Coddle. This Irish dish, packed with savory meats and hearty vegetables, has been a staple in Dublin homes for centuries.
Read on to learn how to make the simple comforting dish.
You might think Dublin Coddle is a complex dish to make if you aren't familiar with the recipe. It is delicious "peasant food", a humble pork and potato stew baked low and slow.
The key to this recipe is to avoid the temptation to cook it quickly. Keep the temperature low and let the flavors meld together. Some recipes I've seen cook it at 300 and bake for almost 2 hours. I added chicken broth instead of water and opted for an hour and 15 minutes.
I've also seen recipes that try to fancy it up and thinly slice the veggies then layer them with the meat like lasagna. It reminds me of the effect of the movie Ratatouille, when people thought the vegetables needed to be thinly sliced and neatly arranged in the pan. Nope, both recipes were created as easy to throw together meals by busy wives that had better things to do than worry about the presentation of the dish.
What type of Sausage to use for Dublin Coddle
The short answer is "mild pork sausage". Traditionally it would be made with Irish or English bangers, a pork sausage with garlic and herbs. Unfortunately they are not an easy find in many places of the US.
Ultimately, you can use whatever sausage you like best. Some suggestions I have seen are breakfast sausages, Polish sausage, or bratwurst.
If you don't eat pork, use beef sausage and bacon. I won't tell.
What type of Potatoes to use for Dublin Coddle
There are basically two types of potatoes: waxy and starchy. Waxy potatoes hold up to cooking in liquid and maintain their shape. Starchy potatoes crumble when cooked. Both have their uses: you don't want lumpy mashed potatoes or mush potato salad.
For this recipe waxy is best, such as red or Yukon Gold.
If all you have are Russet potatoes, use them. Some people like the taste and texture of crumbly potato bits instead of firm potato chunks in stew.
Ingredients for Dublin Coddle
Simple ingredients are the basis of this recipe. Use what you have and like.
- potatoes (waxy will stay firm, russet will crumble, both are delicious)
- thick cut bacon
- mild pork sausage (see above)
- chicken stock (water would be more traditional, I like the added flavor of stock)
- onions (yellow or white)
- carrots (optional, not in all recipes, but I like the taste and pop of color)
- salt and pepper
- fresh parsley, yes fresh is best, especially for serving
One more optional addition is a splash of Irish stout. It will add an extra layer of flavor, but leave out if you don't like cooking with alcohol.
More Irish Recipes from #OurFamilyTable
Do you want your St. Patrick's Day a bit more Irish? Or are you just interested in trying some Irish cuisine. Here are some recipes to get you started.
Best St. Patrick's Day Irish Recipes
- Baby Guiness from Art of Natural Living
- Cod, Leek, and Potato Chowder from Karen's Kitchen Stories
- Colcannon from Creative Cynchronicity
- Irish Soda Bread from Jen Around the Worlde
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 6 slices thick sliced bacon (cut in ½ inch pieces)
- 1 pound pork sausages (cut in large bite sized pieces)
- 1 medium yellow or white onion (cut in slices from pole to pole)
- 3 medium carrots (cut in thick slices)
- 3-4 cups chicken broth (or water)
- 1 salt and pepper to taste
- 1 cup fresh parsley
- 2-3 pounds potatoes (peeled and cut in large chunks)
Instructions
- Preheat oven to 350°F.
- In a Dutch oven cook bacon over medium heat just until it starts to crisp. Stir in the sliced sausage, cook until the sausages start to brown, about 3-5 minutes. Use a slotted spoon to remove the meat and set aside. Drain the fat, leaving only a small amount6 slices thick sliced bacon, 1 pound pork sausages
- Add onions and carrots to the pot, cook over medium heat until softened, about 2-3 minutes1 medium yellow or white onion, 3 medium carrots
- Add about ½ cup of the broth to the pot and scrap down the bottom to release the browned bits.3-4 cups chicken broth
- Add the meats back to the pot with a tablespoon of parsley and salt and pepper to taste. Stir together.1 salt and pepper to taste, 1 cup fresh parsley
- Top with potatoes and sprinkle with another tablespoon of parsley. Do not stir2-3 pounds potatoes
- Pour enough broth to come about halfway up the potatoes, about 2-3 cups.
- Cover with lid or several layers of foil. Cook for 45 minutes.
- Remove from oven and add additional broth if needed. The liquid should be thickening, but should not be completely evaporated.
- Replace lid, return to the oven and cook for another 30 minutes.
- Remove from oven and remove lid, sprinkle with remaining parsley before serving.
Sound fabulous? Share it!
more Irish recipes
Until next time, happy eating!
~Audrey
Leave a Reply