Irish Dublin Coddle
Ingredients
- 10 slices bacon
chopped into 1-inch pieces
- 1 lb. bangers or other high quality pork sausages
- 2 lbs. potatoes
peeled and sliced into 1/2-inch thick rounds
- 2 onions
sliced into 1/2-inch thick rings
- to tasteSalt & freshly ground pepper
- 3 Tablespoons chopped parsley
divided
- 2 cups beef broth
Directions
- 1
Preheat the oven to 300 degrees F.
- 2
Heat a dutch oven over medium heat. Add the chopped bacon and cook, stirring frequently, until crisp, then remove from the pan with a slotted spoon and drain on a paper towel.
- 3
Next, brown the bangers in the reserved bacon fat for a few minutes, just until they start to brown but not so they are cooked all the way through. Remove the sausages from the dutch oven and set aside. Discard any leftover bacon fat in the bottom of the dutch oven.
- 4
Layer half of the sliced potatoes on the bottom of the still hot dutch oven, then layer half of the sliced onions over the potatoes. Season with salt and pepper, then sprinkle half of the bacon and one tablespoon of parsley on top. Repeat with the remaining potatoes and onions, seasoning with salt and pepper again and sprinkling with the remaining bacon and another tablespoon parsley. Nestle the browned bangers on top and pour the beef broth over everything.
- 5
Cover the dutch oven with a lid and place it in the oven. Bake for 1 and 1/2 to 2 hours, checking halfway through cooking to make sure the liquid hasn't all dried up and adding an extra cup of broth if necessary to keep about 1 inch of liquid covering the bottom of the pot at all times.
- 6
Remove from oven and sprinkle with remaining tablespoon of chopped parsley before serving. Dublin Coddle is very forgiving and can stand cooking an extra hour or two if you need it, and the leftovers are amazing the next day even.
Irish Dublin Coddle
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Based on 23 ratings
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About this Recipe
Craving a truly comforting, stick-to-your-ribs meal that warms you from the inside out? This Irish Dublin Coddle recipe delivers a taste of authentic Irish tradition, perfect for a chilly evening or a festive St. Patrick's Day celebration. It's a deeply satisfying one-pot dish that brings hearty flavors to your table with minimal fuss.
Why This Irish Dublin Coddle Works
The magic of this Dublin Coddle lies in its simplicity and slow cooking process. By simmering tender potatoes, succulent sausages, and sweet onions gently in a rich beef broth, you allow the flavors to meld and deepen over time. The bacon adds a foundational savory note, while the fresh parsley brightens the stew, creating a truly balanced and incredibly filling meal that feels both rustic and refined.
What to Expect
Prepare for a hearty and incredibly comforting experience. You'll find fork-tender potato rounds that have absorbed all the savory goodness from the broth, alongside perfectly cooked, flavorful sausages and soft, caramelized onions. Each spoonful offers a blend of textures and a rich, satisfying taste that is truly nourishing. This Irish classic is designed to be a substantial meal, leaving you feeling warm, content, and completely satisfied after a long day. It’s a testament to simple ingredients coming together to create something extraordinary.
Customization & Variations
While traditional bangers are ideal, you can easily use other high-quality pork sausages if bangers are unavailable – just choose a robust, flavorful variety. For an extra layer of savory depth, you could even add a splash of a dark stout to the beef broth. Feel free to adjust the amount of fresh parsley to your liking, adding more for a vibrant herbaceous finish.
Serving & Context
Serve this robust Irish Dublin Coddle hot, straight from the pot, as a complete meal. It pairs beautifully with a side of crusty soda bread to sop up every last drop of the delicious broth. This dish is perfectly suited for family dinners, cozy gatherings, or any occasion where comforting, wholesome food is desired.