Dublin Coddle
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
5
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Calories
543 kcal
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Course
Main Course
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Cuisine
Irish
Dublin Coddle
Description
The recipe for Dublin Coddle starts by browning diced thick-cut bacon and sausages in a Dutch oven. Onions and garlic are sautéed until soft, and the pot is optionally deglazed with stout beer for depth. Layers of peeled quartered Yukon gold potatoes, onions, bacon, and sausage are assembled with seasoning and fresh parsley. Covered and baked at low heat, the ingredients slowly cook, allowing the potatoes to become tender and soak up savory broth while meats release their flavors.
This dish offers a mix of smoky, meaty, and mildly sweet onion flavors with textural contrasts between the soft potatoes and firm sausage pieces. The slow roasting preserves juiciness and develops depth without drying out the meats. Fresh herbs at finishing add brightness.
Dublin Coddle is traditionally served as a comforting main meal, especially in cooler months. It can be divided into portions and reheated gently on the stove or in the oven to maintain texture. Leftovers keep for a few days in the fridge but freezing is not advised due to changes in texture.
Ingredients
- ½ pound Bacon diced, thick-cut slices
- 1 pound Irish sausage or other high-quality pork sausage
- 2 onion sliced, large
- 2 cloves garlic minced
- 1 cup stout beer optional
- 2 pounds potato peeled and quartered, Yukon gold variety
- 4 cups chicken broth
- black pepper to taste, freshly ground
- ⅓ cup parsley chopped
- kosher salt to taste
Instructions
- Preheat oven to 300ºF.
- Place a large Dutch Oven on the stove, over medium-high heat, and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove into a paper towel-lined plate, to soak up the excess grease. Reserve.
- Add the sausages and brown on all sides, about 2 minutes per side. Remove and reserve.
- Discard most of the fat rendered in the pot, leaving just a couple tablespoons. Add the onions and sauté until beginning to brown, 3-4 minutes. You can add a little vegetable oil, if needed. Then, add the garlic and sauté until fragrant, 1-2 minutes.
- Optional: Pour the beer to deglaze the pot, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.
- Remove the Dutch Oven from the heat.
- Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then, add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.
- Pour the chicken broth. Bring the pot back to the stove and bring to a boil, over medium-high heat.
- Cover and transfer the pot to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times, to prevent burning.
- Taste and season with salt and pepper, if needed.
- Garnish with more parsley and serve!
Notes
- Store leftover Dublin Coddle in an airtight container in the fridge for up to 3-4 days.
- Reheat gently on the stove or in a 300°F oven for about 30 minutes to preserve texture.
- Do not freeze this dish as the texture of the potatoes and meat changes significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 1317mg | 55% |
| Potassium | 1100mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 49mg | 54% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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