Description
Dublin Coddle is a traditional Irish stew featuring hearty pork sausages, crispy bacon, tender potatoes, and carrots simmered slowly in savory chicken stock. This comforting one-pot meal combines simple ingredients to create a warm, flavorful dish perfect for chilly evenings.
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 Seasonings
- 4 cups chicken stock (low-sodium)
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 tsp fresh parsley (or 1 tsp dried parsley)
- Freshly cracked black pepper to taste
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the bacon slices until they are crisp. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot for flavor.
- Brown the Sausages: Using the same pot with bacon drippings, add the pork sausages and brown them until golden on all sides. This adds depth of flavor to the dish.
- Sauté Onions: Add the chopped onions to the pot and sauté in the sausage and bacon fat until they become soft and translucent, which usually takes a few minutes.
- Add Potatoes and Carrots: Stir in the diced potatoes and sliced carrots, mixing well to combine with the sautéed onions and browned meat.
- Add Stock and Herbs: Pour in enough chicken stock to cover the vegetables by about an inch. Then add fresh thyme, parsley, and freshly cracked black pepper to season the stew.
- Simmer the Coddle: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for at least 40 minutes until the potatoes and carrots are tender and the flavors meld together.
- Serve: Serve the coddle hot in bowls, topping each serving with the reserved crispy bacon. Traditionally, it is accompanied by crusty bread on the side.
Notes
- You can substitute pork sausages with beef or chicken sausages if preferred.
- For a richer flavor, use homemade or high-quality chicken stock.
- Leftovers keep well and taste even better the next day.
- Adding a bay leaf during simmering can enhance the aroma of the stew.
- To make the dish gluten free, ensure sausages and stock do not contain gluten additives.
