Description
Irish Dublin Coddle is a traditional hearty stew that combines layers of tender potatoes, onions, savory bacon, and flavorful pork sausages, slow-cooked in beef broth until melt-in-your-mouth tender. This comforting dish is perfect for cozy gatherings and showcases classic Irish flavors with simple, wholesome ingredients.
Ingredients
Scale
Meat
- 10 slices bacon, chopped into 1-inch pieces
- 1 lb. bangers or other high quality pork sausages
Vegetables
- 2 lbs. potatoes, peeled and sliced into 1/2-inch thick rounds
- 2 onions, sliced into 1/2-inch thick rings
Other Ingredients
- Salt, to taste
- Freshly ground pepper, to taste
- 3 tablespoons chopped parsley, divided
- 2 cups beef broth
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow baking the stew.
- Cook Bacon: Heat a dutch oven over medium heat. Add the chopped bacon and cook, stirring frequently, until crisp. Remove the bacon pieces with a slotted spoon and drain them on paper towels to remove excess fat.
- Brown Sausages: Using the reserved bacon fat, brown the sausages briefly in the dutch oven over medium heat, just until they start to brown but are not fully cooked. Remove the sausages and discard any excess bacon fat remaining in the pot.
- Layer Ingredients: Layer half of the sliced potatoes on the bottom of the hot dutch oven, followed by half of the sliced onions. Season with salt and pepper, then sprinkle half of the cooked bacon and one tablespoon of chopped parsley over the onions. Repeat with the remaining potatoes and onions, seasoning again and topping with the rest of the bacon and parsley. Nestle the browned sausages on top and pour the beef broth evenly over all layers.
- Bake: Cover the dutch oven with its lid and place it in the preheated oven. Bake for 1.5 to 2 hours. Halfway through cooking, check to ensure the liquid hasn’t dried out; add an extra cup of broth if needed to maintain about one inch of liquid at the bottom of the pot.
- Finish and Serve: Remove the coddle from the oven and sprinkle the remaining tablespoon of chopped parsley on top before serving. The dish is forgiving and can be cooked longer if required, and leftovers taste even better the next day.
Notes
- Dublin Coddle is very forgiving and can stand cooking for an extra hour or two without drying out.
- Leftovers improve in flavor after sitting overnight, making this a great make-ahead dish.
- Use high-quality pork sausages (bangers) for the best flavor and texture.
- Keep an eye on the liquid level during baking to prevent the stew from drying out; add broth as necessary.
- For a richer flavor, use homemade beef broth if possible.
