Dublin Coddle is an Irish, one-pot feast consisting of tender potatoes, pork sausage and onions with a light flavorful broth. Serve as is or with roasted Brussels sprouts or cabbage with a loaf of crusty bread. Serves 6 to 8.
For those who may not be familiar with this dish, I’d like to introduce you to what I like to call… cozy-comfort in a pot. Also known as Dublin Coddle.
Dublin because it’s Irish. Coddle because it’s cooked low and slow.
Essentially Dublin Coddle is an Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions. Ummm-YES! The simple basic pantry and fridge ingredients are layered in a large heavy pot and slowly cooked in the oven until perfection. I found out about Dublin Coddle via the internet a few years back while searching for St. Patrick’s Day dinner ideas. I bookmarked it in my brain to make and share with you. Over the years I’ve adapted it a tiny bit to make it even more delicious (if that’s possible).
While not considered authentic by some, this is my take on this soul warming classic. And um, hello bacon and pork sausage in one meal is basically food nirvana.
To Make Dublin Coddle You Will Need:
- thick cut applewood smoked bacon – Lends distinct smoky flavor.
- garlic – Lends distinct punchy flavor.
- good quality pork sausage links – Use your favorite. I like to pick quality pork sausages at my local butcher.
- russet potatoes – Holds up to the low and slow braise. I like to roughly peel mine.
- kosher salt – Enhances the flavors of this dish.
- freshly ground black pepper – Lends subtle bite and flavor.
- fresh parsley – For a pop of green and herbaceous flavor.
- yellow onions – Lends delicious onion flavor.
- leek – Adds a sweet oniony flavor and depth to this dish.
- low-sodium chicken broth – Or sub with low-sodium bone broth or stock.
Move your oven rack to the lower third of your oven and preheat to 300°.
In a 7-quart dutch oven, add the diced and heat over medium to medium-low. I like to crisp the bacon first to render the fat so I can cook the sausage in it. To me this makes sense, developing flavors is the name of the game after all, however some would call this a sacrilege. To each their own, I suppose.
While the bacon is cooking, prep the veggies.
In the meantime roughly peel 3 pounds of russet potatoes. I like to leave a little skin on so it looks rustic. Slice each potato in half and then into 3 or 4 larger pieces – depending on the size of the potato. Keep them on the large side so they don’t turn to absolute mush in the oven.
Next thoroughly wash the leek.
WHAT THE EASIEST WAY TO CLEAN LEEKS?
Start by removing any tough outer leaves and trimming off the top, tough dark green parts. Slice the leek in half from top to bottom, keeping the root end intact. Fan each half under a steady stream of cool water to rinse and brush away any sand or dirt. Pat dry with a clean kitchen towel or paper towel and slice, dice or roughly chop.
Halve and slice 2 yellow onions, slice the white and light pars of each (cleaned) leek halves, mince 6 cloves of garlic and 2 tablespoons fresh parsley.
Once the bacon is cooked and crispy, add in 6 cloves of minced garlic and cook for 2 minutes.
Use a slotted spoon and transfer the bacon and garlic to a paper towel lined plate.
To the bacon fat in the pan, add in 2 pounds pork sausage links (about 6 links). Sear each side for 3 to 4 minutes to give the sausage a little color.
What Kind Of Pork Sausage Is Used In Dublin Coddle?
And buy GOOD pork sausage. I stopped by my favorite butcher/market because they carry all different kinds of sausages and picked up their house-made rustic version. But, feel free to use your favorite!
Remove the pot from the heat and turn of the burner. Transfer the sausages to a cutting board. Cut each of the sausages into thirds.
In the now empty pot, layer in the potatoes, a generous pinch of kosher salt, some freshly ground black pepper and 1/2 of the parsley.
Next add in the onions, leeks and sausages.
Lastly top with the bacon and garlic and the rest of the parsley.
Cover with 2 to 3 cups of low-sodium chicken broth, bone broth or stock. We like our Dublin coddle with lots of broth, so I use 3 cups.
Cover and slide into a preheated 300° oven for 1 hour and 30 minutes.
This is when the magic happens!
By now your home should be smelling incredible!
Give the Dublin coddle a stir, sprinkle with more parsley for a pop of green and coarse ground black pepper. Season with salt as needed. Serve immediately while it’s piping hot.
Ladled all this delicious goodness into bowls and served as is or with roasted Brussels sprouts and torn crusty bread. Crusty bread is a total must for sopping up the heavenly broth. Unless you prefer to tip the bowl back and sip. Be my guest, you can’t really go wrong either way.
After the dishes were done I curled up on the couch under 7 blankets and napped this meal off. If that’s even a thing. (please let it be a thing)
What To Serve With Dublin Coddle:
- 8 slices thick cut applewood bacon, chopped
- 6 cloves garlic, minced
- 2 pounds quality pork sausage, about 6 links
- 2 small yellow onions, sliced 1/4-inches thick
- 1 large leek, cleaned and sliced 1/4-inches thick
- 2 tablespoons fresh parsley, minced
- 3 pounds russet potatoes, roughly peeled and cut into large bite-size pieces
- kosher salt, to taste
- black pepper, to taste
- 2 to 3 cups low-sodium chicken broth, low-sodium bone broth or stock
- Move your oven rack to the lower third of your oven and preheat to 300°.
- Place bacon into a 7-quart Dutch oven and heat over medium to medium-low. Stir occasionally, cooking until crispy, about 18-20 minutes. Add garlic and cook 2 minutes. Use a slotted spoon, to remove and transfer the bacon and garlic to a paper towel lined plate.
- While the bacon cooks, prep your vegetables.
- Next, sear sausages in the bacon fat for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
- Remove the pot from the burner and layer in potatoes, seasoning with generous pinch (or two) kosher salt, some freshly ground black pepper, and half of the parsley. Next layer in the onions, leeks, sausages (and any accumulated juices), cooked bacon and garlic and the rest of the parsley.
- Pour broth over top - if you like extra broth add 3 cups. Cover with the lid and place into your preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
- Remove and ladle into bowls adding some of the broth as well and top with minced parsley and freshly ground black pepper. Serve with crusty bread and butter.
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