Description
This Irresistible Dublin Coddle is a hearty and comforting traditional Irish dish featuring succulent pork sausages, crispy bacon, tender potatoes, and savory onions slowly simmered in a flavorful broth. Perfect for warming up on a chilly day, it delivers layers of rich, satisfying flavors and a melt-in-your-mouth texture that makes it a true classic of Irish cuisine.
Ingredients
Scale
Produce
- 4 large potatoes (Waxy potatoes like Yukon Gold work best)
- 1 large onion (sweet onions can be used for extra flavor)
- 2 cloves garlic
- Fresh parsley for garnish (green onions can also be used)
Meat
- 6 slices bacon (thick-cut or dry-cured)
- 4 pieces pork sausages (or substitute with chicken or turkey sausages)
Liquids
- 2 cups chicken broth (vegetable broth for vegetarian option)
- 1 cup water (adjust for desired thickness)
Spices & Seasonings
- 1 teaspoon dried thyme (fresh thyme is optional)
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot for flavor.
- Sauté Onions: Add the sliced onions to the bacon fat in the pot and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking for 1-2 minutes until fragrant to infuse the base flavors.
- Layer Ingredients: Layer sliced potatoes evenly over the onions in the pot, add chunks of sausages on top, and then sprinkle the crispy bacon pieces over everything.
- Add Liquids and Season: Carefully pour in the chicken broth and water until the ingredients are fully submerged. Season with salt and black pepper, and give a gentle stir to distribute the seasoning.
- Simmer Coddle: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot with a lid and let it simmer for 45 minutes, stirring occasionally to ensure even cooking and prevent sticking, until the potatoes are tender.
- Adjust Seasoning and Serve: Taste the coddle and adjust salt and pepper if needed. Serve hot, garnished with fresh parsley or chopped green onions for a burst of freshness.
Notes
- Use waxy potatoes like Yukon Gold for better texture that holds during simmering.
- For a vegetarian version, substitute sausage and bacon with plant-based alternatives and use vegetable broth.
- Cooking time may vary slightly depending on potato size and stove heat; ensure potatoes are tender but not falling apart.
- Leftovers taste even better the next day after the flavors meld together.
- Garnish options like green onions or fresh thyme add a nice touch.
- Adjust salt carefully, as bacon and broth may already contain salt.
