Dublin Coddle
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 hearty servings
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Calories
724 kcal
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Course
Main Course
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Cuisine
Irish
Dublin Coddle
Description
Dublin Coddle layers thick-cut bacon, fresh pork sausages, diced yellow onion, sliced leeks, peeled sliced carrots, and barley in a braising pan. Beer and chicken stock are poured over the ingredients along with bay leaves for aromatic seasoning. Thinly sliced Yukon Gold potatoes, arranged on top, complete the layered casserole.
The coddle is first simmered gently on the stovetop to cook the barley and soften the vegetables, infusing the liquid with rich meat flavors. Then the uncovered dish is brushed with melted butter and baked at 425°F until the potato slices turn tender and golden brown. This topping provides a contrasting texture to the tender filling beneath.
Traditionally served as a warming meal, the Dublin Coddle offers a balanced combination of smoky sausage, rich bacon, and sweet root vegetables. It can be prepared ahead by assembling without potatoes and refrigerating, then topped with potatoes and baked just before serving.
This recipe highlights a homestyle Irish stew where slow braising and oven finishing emphasize a comforting mix of flavors and satisfying textures, ideal for a filling main course.
Ingredients
- 8 lices Bacon thick cut, rough chopped
- 8 large fresh pork sausage or whatever sausage you can get
- 1/2 yellow onion diced
- 3 leek trimmed, sliced, and washed
- 4 carrot peeled and sliced
- 1/2 cup barley uncooked
- 1 cup chicken stock
- 1 cup beer
- 3 bay leaf
- salt
- black pepper
- 4 Yukon Gold potatoes large
- 2 Tbsp butter melted
- parsley chopped
Instructions
- Peel the potatoes and place in a bowl filled with cold water.
- In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.
- Brown the sausages on both sides, and remove the to the plate.
- Add the onons, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.
- Arrange the sausage and bacon over the veggies, along with the barley and bay leaves.
- Pour the beer and broth over all. Season lightly with salt and pepper.
- Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.
- Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F
- Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they're tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn't burn.
- Sprinkle with parsley and serve asap with biscuits and beer!
Notes
- The coddle can be assembled ahead without the sliced potato topping and refrigerated.
- Slice and arrange the potatoes over the casserole just before baking.
- Check potatoes with a sharp knife tip to ensure they are tender when done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6hearty servings
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 1098mg | 46% |
| Potassium | 1198mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 7775IU | 156% |
| Vitamin C | 32mg | 36% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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