Dublin Coddle Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
2 hrs
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Servings
8
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Calories
463 kcal
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Course
Main Course, Soup
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Cuisine
Irish
Dublin Coddle Recipe
Description
This Dublin Coddle Recipe starts by rendering thick-cut bacon until crispy, imparting smoky richness. Sausages are quickly seared to brown the exterior, adding depth. Onions and leeks are slowly caramelized over low heat until sweet and tender, building complexity. Garlic and carrots join to soften and release flavor.
Layering back the bacon, sausages, and sliced Yukon Gold potatoes over the sautéed vegetables, the dish is then seasoned with salt and pepper and covered with chicken stock. The potatoes cook gradually in the broth, absorbing flavors and softening without disintegrating, thanks to Yukon Gold's creamy texture while holding shape.
Dublin Coddle is best served slightly rested to allow flavors to meld and can be garnished with chopped parsley for freshness. It’s a filling dish ideal for cool weather and pairs well with rustic breads or simple sides.
Leftovers reheat well and the stew can be prepared ahead of time. Proper caramelization and layering are key to achieving the signature flavor balance of sweet onions, savory meats, and tender potatoes.
Ingredients
- 12 ounces Bacon cut into 1” pieces, thick-cut
- 8 Irish banger sausages or bratwurst
- 2 yellow onion peeled and thickly sliced
- 2 leek green parts removed, rinsed, thickly sliced
- 4 garlic finely minced
- 2 cups carrot peeled, cut into ¼ moons
- 8 cups chicken stock
- 3 pounds Yukon Gold potatoes sliced ¼” thick, peeled
- 2 tablespoons unsalted butter melted
- salt coarse salt and fresh cracked, to taste
- black pepper coarse salt and fresh cracked, to taste
- parsley Italian flat leaf, chopped, for garnish
Instructions
- Add the bacon to a large Dutch oven pot over medium to low heat and cook until crispy brown. Set them aside in a bowl.
- Next, turn the heat up to medium and sear the sausages on both sides just blistering them until brown to give them a little color. Set them to the side on a plate.
- Add in the onions and leeks, gently season with salt, and then sauté over medium heat for 5 to 6 minutes or until they start to turn brown.
- Turn the heat down to low and cook for a further 10 to 12 minutes to caramelize while stirring occasionally.
- Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
- Add the carrots, turn the heat back to medium, and sauté for 4 to 5 minutes just to help cook the carrots a bit.
- Sprinkle back in the bacon and then evenly spread the seared sausage overtop.
- Next, add the stock and season it with salt and pepper.
- Layer on and fan out the potato slices over top of everything else in the pot.
- Gently season the potatoes with salt and pepper, add on a lid, and cook over low-to-low-medium heat for 1 hour or until everything is cooked and tender.
- Remove the lid, drizzle on the melted butter, and place on a middle rack in the oven at 450°. Cook for 15 to 20 minutes to help brown up the potatoes.
- Garnish with chopped fresh parsley and serve in bowls.
Notes
- Caramelize onions slowly to enhance their natural sweetness for the best flavor profile.
- Use Yukon Gold potatoes as they hold their shape while becoming creamy inside.
- Scrape up flavorful browned bits (fond) from the pot with a splash of water to incorporate rich taste into the stew.
- Allow the coddle to rest a few minutes after cooking to let flavors settle.
- Extra pork can be added while crisping bacon to intensify flavor.
- This dish can be made up to two days ahead and stored covered in the refrigerator for up to five days.
- Freeze leftovers for up to three months; thaw in refrigerator before reheating gently over low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 692mg | 29% |
| Potassium | 1244mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 5832IU | 117% |
| Vitamin C | 41mg | 46% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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