Description
Dublin Coddle is a traditional Irish comfort dish featuring tender pork sausages, crispy bacon, and waxy potatoes simmered together in a flavorful broth with onions, garlic, and thyme. This hearty one-pot meal is perfect for cozy family dinners and showcases simple, rustic Irish flavors.
Ingredients
Scale
Meat and Protein
- 6 slices bacon (thick-cut or dry-cured)
- 4 pieces pork sausages (can substitute with chicken or turkey sausage)
Vegetables and Aromatics
- 4 large potatoes (waxy potatoes like Yukon Gold preferred)
- 1 large onion (sweet onions for extra flavor, optional)
- 2 cloves garlic (fresh, minced)
- Fresh parsley for garnish (green onions can be used alternatively)
Liquids and Seasonings
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup water (adjust for desired thickness)
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon black pepper
- Salt, to taste
Instructions
- Cook the bacon: In a large pot, cook the chopped bacon over medium heat for about 5-7 minutes until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot to add rich flavor.
- Sauté onions: Add the sliced onions to the pot with the bacon fat and cook over medium heat until they become translucent, about 5 minutes.
- Add garlic and thyme: Stir in the minced garlic and dried thyme, cooking them together for 1-2 minutes until fragrant, which will release their essential flavors into the dish.
- Layer ingredients: Layer the sliced potatoes evenly on top of the cooked onions, then add chunks of pork sausages followed by the crispy bacon pieces.
- Add liquids and seasoning: Carefully pour the chicken broth and water over the layered ingredients until everything is fully submerged. Season with salt and black pepper, stirring gently to combine.
- Simmer the coddle: Bring the pot to a gentle boil, then reduce heat to low, cover with a lid, and let it simmer for 45 minutes. Stir occasionally to prevent sticking and to help flavors meld. The potatoes should be tender and the sausages cooked through.
- Final seasoning and serving: Taste and adjust the seasoning if necessary. Serve the Dublin Coddle hot, garnished with freshly chopped parsley or green onions for a fresh finish.
Notes
- Use waxy potatoes like Yukon Gold as they hold their shape well during simmering and absorb flavors beautifully.
- For a vegetarian adaptation, replace bacon and sausages with plant-based alternatives and use vegetable broth instead of chicken broth.
- Adjust the amount of water if you prefer a thicker or more soupy coddle.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with crusty bread to soak up the delicious broth.
