Dublin Coddle
Dublin coddle is a wonderfully unpretentious slow-simmered Irish dish of sausages, bacon, onions, and potatoes that has been feeding the working people of Dublin for hundreds of years and was reportedly a favorite of author Jonathan Swift. Unlike most dishes it is made entirely without browning, everything is layered in a pot and gently simmered until the flavors meld into something deeply satisfying.
A simple Dublin classic of gently simmered sausages, bacon, potatoes, and onions in a savory broth.
Nutrition per serving
Ingredients
Meat
Vegetables
Liquid
Herb
Instructions
Prep the Ingredients
Bring a large pot of water to the boil and briefly parboil the sausages and bacon rashers for 3 minutes only. This step helps remove some excess fat and sets the skins of the sausages. Drain, and when cool enough to handle, cut the sausages in half crosswise.
Layer the Coddle
In a large heavy pot or Dutch oven, begin layering the ingredients. Start with a layer of sliced onions, followed by sliced potatoes, then the sausages and bacon. Repeat the layers until all the ingredients are used, finishing with a layer of potato and onion on top.
Add Stock and Simmer
Pour the stock over the layered ingredients until it reaches just below the top layer. Season generously with black pepper but go easy on salt as the bacon and sausages are already salty. Bring to a gentle boil, then cover tightly, reduce heat to very low, and simmer.
Slow Cook and Serve
Cook the coddle on the lowest possible heat for 70 to 75 minutes until the potatoes are completely tender and the broth has become rich and milky looking from the potato starch. Ladle into deep bowls, scatter with fresh parsley, and serve with thick slices of soda bread to mop up the broth.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.