Traditional Dublin coddle is an authentic Irish meal that you can serve your family for dinner tonight or on St. Patrick’s Day. Layer slices of onion, bacon, pork sausage, and potatoes in a Dutch oven and let it coddle in the oven. Serve this with traditional soda bread or boxty bread and this easy budget dinner will be a hit at home or at a party.
- 12 ounces thick bacon, cut into 1-inch pieces (340g)
- 1 pound pork sausage, such as bratwurst (453g)
- 6 medium potatoes, peeled and cut in chunks (960g)
- 3 yellow onions, cut in 1/4 inch slices (670g)
- 1/3 cup fresh parsley, chopped
- 4 cups unsalted beef broth (960g)
- 1/4 teaspoon freshly ground black pepper
- Fry the bacon in a large oven-proof Dutch oven set over medium-high heat. After a couple of minutes, turn the heat down to medium. Cook the bacon until golden brown and crispy, then drain it on a paper towel-lined plate and blot off the excess grease. Pour most of the bacon grease out of the pot and into a small bowl. Put the bacon grease in the fridge to harden, then discard.
- Wash and peel 6 medium potatoes. Slice each potato into 1/4 inch slices, then cut the slices in half to get smaller pieces. A thinner potato cooks faster, so if you’re in a hurry, cut the potatoes in smaller chunks.
- Peel and slice 3 large yellow onions into 1/4 inch slices.
- Pour the 3 1/2 cups of beef broth into a medium saucepan. Cover with a lid, and bring it to a boil.
- Brown the outsides of the pork sausage in the reserved bacon grease. Cook for 2-3 minutes per side over medium-high heat. After a few minutes, turn the heat down to medium. When the sausages are browned to your liking, transfer them to a large cutting board. Blot off the excess fat and cut into one-inch pieces.
- Deglaze the pot over medium-high heat with 1/2 cup of the beef broth. Use a wooden turner to scrap any browned bits off the bottom of the pot.
- Rinse, blot dry, and coarsely chop 1/3 cup fresh parsley (roughly two large handfuls).
- Layer the prepared ingredients in the oven-safe Dutch oven as follows: onion, bacon, half of the parsley, sausage, potato, rest of the parsley, and black pepper.
- Pour the hot beef broth over the stew ingredients in the pot. Cover the pot with two layers of foil or an oven-proof lid.
- Cook in the oven for 40 minutes at 450 F. Remove the foil and let it cook for another 25 minutes or until the vegetables are a nice brown color. Add a few pats of butter during the last 25 minutes if you want.
- Serve warm in a bowl with Irish soda bread. Garnish with a sprinkle of freshly chopped parsley and few cracks of black pepper.
- Try 300 F for 3 to 5 hours, if you prefer to cook this at a lower temperature for a longer period of time.
- There is plenty of salt from the bangers (sausage) and rashers (bacon), so no need to add anymore.
- Want options for cutting? Wedge, cube or slice the potatoes and onions.
- Category: Dinner
- Method: Baked
- Cuisine: Irish
Keywords: Dublin coddle, Irish sausage recipe