Dublin Coddle is one of the best comfort food dishes that you can make. A slow cooked Irish stew with potatoes, sausages, bacon and onions. Originally made to use up the week's leftovers, this is now a dinner staple for our house for any night of the week.
I have to admit that other than the major food holidays, I'm not often inspired to make a special dinner to celebrate. However, we were looking at St. Patrick's Day meal ideas and decided to give Dublin Coddle a try.
It was such a hit that we actually made it two days in a row. That's pretty unheard of for our house. There were no leftovers from the first batch and we just had to have more. It was that delicious.
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Coddle is a traditional Irish stew that is slow cooked and would use up the leftover sausages and rashers, which is like bacon. Using up leftovers leaves a lot to interpretation, so use what you have on hand and give this recipe a try.
For our coddle we used smoked maple sausage, bacon, carrots, onions, red potatoes, olive oil, salt and pepper and chicken broth.
Prep your ingredients before you start and this recipe comes together in a snap.
How to Make Dublin Coddle:
- Cook bacon pieces in olive oil just until it starts to crisp, add thin sliced onions, carrots and sliced sausages. Cook until onions are softened and sausages are browned.
- Peel and slice potatoes thin.
- Layer sausage mixture with thin sliced potatoes in a Dutch oven. Season potatoes with salt and pepper as you layer it.
- Slowly pour chicken broth over the finished layers, keeping the layers intact.
- Cover the Dutch oven with a lid or a couple of layers of foil if you don't have a lid.
- Bake at 425° for 45 minutes.
Check the liquid and add more broth if needed. Cover and return to oven at 350° for 30 minutes.
- Remove from oven, remove lid and cool 5- 10 minutes before serving.
For the sausages, we used our homemade wild boar sausage. Any pork sausage you have on hand will work.
- Preheat oven to 425°.
- Cut bacon into ½ inch pieces. Add olive oil to a large skillet and cook just until bacon starts to crisp.
- Add onions, carrots and sausage, cook over medium heat until onions are softened and sausage is browned.
- Layer sausage and onion mixture in a Dutch oven, alternating with sliced potatoes. Season potatoes with salt and pepper as you layer.
- Slowly pour broth over finished layers, as to not mix the layers.
- Cover with lid or several layers of foil. Cook for 45 minutes.
- Remove from oven and add additional broth if needed.
- Replace lid and lower oven temperature to 350°. Cook for 30 minutes.
- Remove from oven and remove lid. Allow to rest 10 minutes before serving.
Amount Per Serving: Calories: 597Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 80mgSodium: 1812mgCarbohydrates: 49gFiber: 6gSugar: 6gProtein: 25g
Nutritional calculations are estimated and may not be accurate.