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 sloooooowly.
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 last year when searching for St. Patrick’s Day dinner ideas and as you can guess… I bookmarked it in my brain to make and share with you.
It’s not quite March yet but on these cold nights what’s better than a hearty meal of meat and potato washed down with a Guinness? Nada.
I ladled all this steamy goodness into bowls and served it with roasted Brussels sprouts and hunks of torn bread. 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)
To Make Dublin Coddle You Will Need:
- thick cut applewood smoked bacon
- good quality pork sausage
- yellow onions
- fresh parsley
- russet potatoes
- kosher salt
- freshly ground black pepper
- low-sodium chicken broth
Cut 10 strips of thick, slab bacon into 1-inch pieces.
Place the bacon pieces into a large 5-quart Dutch oven and heat over medium to medium-low.
In the meantime peel 3-1/2 pounds of russet potatoes. I like to leave a little skin on so it looks rustic.
Slice each potato into 4 to 5 slices depending on the size of the potato. Keep them on the large side so they don’t turn to absolute mush in the oven. Place those into a bowl and move right on.
Finely mince 2 tablespoons of parsley.
And slice up 4 small-to-medium-ish or 2 good size yellow onions into rings.
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!
Once the bacon is cooked and crispy…
…use a slotted spoon and transfer the bacon to a paper towel lined plate.
You know the drill we’ve done this a time or two-hundred.
To give the sausage a little color, lay them down into the hot bacon fat…
Browning on both sides until deeply golden.
Remove the sausages to a cutting board…
Remove the pot off of the heat so the browned bits stuck on the bottom don’t burn.
Cut each of the sausages into thirds.
Layer in the onions, a pinch of black pepper and a sprinkle of parsley.
Next add in the bacon…
Sausages and another sprinkle of parsley…
Then lastly add the potatoes, a pinch (or two) of both kosher salt and black pepper and the remaining minced parsley.
Cover with 2 cups of low-sodium chicken broth…
Cover and bring the liquids to a boil before sliding into a preheated 300 degree oven for 1 hour and 30 minutes.
This is when the magic happens!
Give it a toss, sprinkle with more parsley for a pop of green and coarse ground black pepper if you’re up to it and then serve immediately, piping hot.
Can I just say 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.
One pot. One fabulous dinner.
And helloooo bacon and pork sausage in one meal is basically food nirvana. Do it.
- 10 slices thick-cut applewood bacon, cut into 1-inch pieces
- 1¾ pound quality pork sausage, about 6 links
- 4 small yellow onions, sliced
- 2 tablespoons minced fresh parsley
- 3½ pounds russet potatoes, roughly peeled and diced into large bite-size pieces
- kosher salt, to taste
- black pepper, to taste
- 2 cups low-sodium chicken broth
- Preheat oven to 300 degrees.
- Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
- Sear sausages 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, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
- Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
- Remove and ladle into bowls with a little of the broth abd serve immediately with crusty bread.
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