Description
A comforting and hearty traditional Irish stew known as Dublin Coddle, featuring layers of tender potatoes, savory pork sausages, crispy bacon, and fragrant herbs slowly simmered in a flavorful broth. This easy one-pot recipe brings warm, rustic flavors that are perfect for family dinners or cozy evenings.
Ingredients
Scale
Main Ingredients
- 4 large potatoes (Waxy potatoes like Yukon Gold work best)
- 1 large onion (sweet onion preferred for flavor boost)
- 2 cups chicken broth (vegetable broth for vegetarian option)
- 1 cup water (adjust for desired thickness)
- 6 slices bacon (thick-cut or dry-cured for best flavor)
- 4 pieces pork sausages (can substitute chicken or turkey sausage)
- 2 cloves garlic (fresh for robust flavor)
- 1 teaspoon dried thyme (fresh thyme as alternative)
- 1 teaspoon black pepper (adjust to taste)
- Salt to taste (consider broth and bacon saltiness)
- Fresh parsley for garnish (green onions as alternative)
Instructions
- Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon, leaving the rendered fat in the pot to add flavor to the dish.
- Sauté the onions: Add sliced onions to the pot with bacon fat and cook until translucent, approximately 5 minutes, to develop sweetness and aroma.
- Add garlic and thyme: Stir in minced garlic and dried thyme and cook for 1-2 minutes until fragrant, enhancing the flavor base.
- Layer ingredients: Place the sliced potatoes evenly over the onion mixture, then add chunks of sausage and the crispy bacon pieces on top in even layers.
- Add broth and season: Carefully pour in the chicken broth and water until ingredients are fully submerged. Season with salt and black pepper, then gently stir to combine flavors.
- Simmer the coddle: Bring the pot to a gentle boil, then reduce heat to low and cover with a lid. Let it simmer for 45 minutes, stirring occasionally, until the potatoes are tender and flavors meld together.
- Adjust seasoning and serve: Taste and adjust the salt and pepper as needed. Serve hot, garnished with fresh parsley or green onions for a bright fresh touch.
Notes
- Waxy potatoes like Yukon Gold hold their shape better during cooking, preventing a mushy stew.
- For a vegetarian version, replace bacon and sausages with plant-based alternatives and use vegetable broth.
- Adjust the amount of water to control the stew’s consistency—less water for thicker, more stew-like texture.
- Adding fresh thyme instead of dried can deepen the fresh herb flavor.
- Leftover coddle tastes even better the next day after flavors have fully developed.
- Serve with crusty bread to soak up the delicious broth.
