Description
Dublin Coddle is a traditional Irish stew featuring tender pork sausages, crispy bacon, hearty potatoes, and carrots simmered slowly in flavorful chicken stock and fresh herbs. This comforting one-pot dish is perfect for a cozy meal and highlights classic Irish flavors with simple ingredients.
Ingredients
Scale
Meat
- 4 pork sausages (about 12 oz)
- 4 slices thick-cut bacon
Vegetables
- 2 medium onions, chopped
- 3 medium starchy potatoes (about 1 lb), diced
- 2 medium carrots, sliced
Liquids and Herbs
- 4 cups chicken stock (low-sodium)
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh parsley (or 1 tsp dried)
- Freshly cracked black pepper to taste
Instructions
- Cook the bacon and sausages: In a large pot over medium heat, cook the bacon slices until they become crisp. Remove the bacon from the pot and set aside. Using the same pot with the bacon drippings, brown the pork sausages until golden on all sides, enhancing the flavor of the meat and base of the stew.
- Sauté the onions: Add the chopped onions to the pot with the remaining drippings and sauté over medium heat until the onions soften and become translucent, which develops the stew’s aromatic foundation.
- Add potatoes and carrots: Stir in the diced potatoes and sliced carrots, mixing them well with the onions and drippings to ensure flavors meld.
- Pour in the stock and season: Pour in the chicken stock until it covers the vegetables by about an inch. Add the fresh or dried thyme, parsley, and freshly cracked black pepper for seasoning.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 40 minutes, or until the potatoes and carrots are tender and the flavors are well combined.
- Serve the Dublin Coddle: Serve the stew hot, in bowls, topped with the crumbled crispy bacon. Accompany it with crusty bread on the side to soak up the delicious broth.
Notes
- Use starchy potatoes like Russet or Yukon Gold for a creamy texture in the stew.
- Low-sodium chicken stock is preferred to control salt levels.
- For enhanced flavor, the sausages can be browned in batches if your pot is small to avoid overcrowding.
- This dish can be made a day ahead as flavors improve after resting; reheat gently before serving.
- Substitute pork sausages and bacon with vegetarian alternatives for a vegetarian version, adjusting cook times accordingly.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
