Introduction & Inspiration
This Dublin Coddle is a quintessential Irish comfort food! I love its simplicity, its heartiness, and its incredibly satisfying flavors. It’s a one-pot meal.
The inspiration for this recipe comes from the traditional Dublin Coddle. A dish that typically features bacon, sausage, potatoes, and onions, simmered in a flavorful broth. It’s a celebration of simple ingredients.
I’ve adapted and refined this recipe over time, incorporating tips and techniques from various sources. And adding my own personal touches. It’s a dish that I’m incredibly proud of.
This Coddle is perfect for a cozy night in. Or for feeding a crowd. It’s a guaranteed crowd-pleaser. And it’s surprisingly easy to make.
Nostalgic Appeal (and the Essence of Irish Comfort Food)
Dublin Coddle is a dish that’s deeply rooted in Irish culinary history. It evokes a sense of nostalgia and tradition. It’s a classic comfort food that’s been enjoyed in Ireland for generations.
This recipe captures that nostalgic appeal. It reminds me of hearty meals. And the warmth of Irish hospitality. It’s simple, but flavorful.
There’s something inherently comforting about the combination of bacon, sausage, potatoes, and onions. Simmered in a flavorful broth. It’s a dish that nourishes both the body and the soul.
It’s a taste of Ireland. A way to connect with a culinary heritage that’s known for its simple, yet satisfying, dishes. It is a great recipe.
Homemade Focus
I’m a strong advocate for homemade food, and this Dublin Coddle is a perfect example of why. Making your own Coddle allows you to control the quality of the ingredients.
Store-bought versions of similar stews often contain preservatives, artificial flavors, and excessive amounts of sodium. When you make it at home, you can use fresh, high-quality ingredients. And you can avoid unwanted additives.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires a bit of time and patience, as it’s a slow-cooked dish. But the steps are relatively simple.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavors of Irish cuisine. And to create a nourishing and delicious meal from scratch.
Flavor Goal
The flavor goal of this Dublin Coddle is to achieve a rich, savory, and deeply flavorful broth. With tender potatoes, smoky bacon, flavorful sausage, and sweet onions. It’s a harmonious blend of simple yet satisfying flavors.
The bacon provides the initial layer of flavor, imparting a smoky, salty taste to the dish. The butter adds richness. The onions and garlic contribute sweetness and depth.
The stout beer (such as Guinness, though the recipe doesn’t specify it as required, just “stout”) adds a unique bitterness and complexity to the broth. The fresh thyme and parsley add herbaceous notes. It’s a perfectly balanced dish.
The potatoes absorb the flavorful broth and become tender and creamy. The pork sausage links add another layer of meaty flavor. The overall effect is a Coddle that’s both hearty and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have thick-cut bacon, cut into 1-inch pieces. This provides a smoky, salty flavor base.
Butter adds richness and helps to sauté the vegetables. Yellow onions, chopped, add sweetness and depth of flavor to the stew.
Garlic, minced, provides a pungent aroma and flavor. Green onions, chopped, with the white and green parts separated, add a fresh, oniony flavor. The white parts are cooked with the other aromatics.
Stout beer (such as Guinness) adds a unique bitterness and complexity to the broth. It’s a key ingredient that gives this Coddle its distinctive flavor. You can also use a non-alcoholic stout.
Fresh thyme leaves and chopped Italian parsley add herbaceous notes that complement the other flavors beautifully. Freshly ground black pepper and kosher salt season the stew.
A pinch of cayenne adds a subtle kick of heat (optional). Yukon Gold potatoes, peeled and halved, are the heart of the Coddle.
Chicken broth provides the liquid base for the stew. You can use store-bought chicken broth or make your own. Large pork sausage links (about 2 ½ pounds total) add another layer of meaty flavor.
Essential Equipment
You’ll need a few key pieces of equipment:
A Dutch oven or a large oven-safe pot with a lid for cooking the Coddle. This is essential for both stovetop cooking and oven braising.
A cutting board and a sharp knife.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, heavy-bottomed pot that can distribute heat evenly and is oven-safe.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 8 strips thick-cut bacon, cut into 1-inch pieces
- 2 tablespoons butter
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 1 cup chopped green onions, plus more to garnish top
- 1 cup stout beer
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped Italian parsley
- Freshly ground black pepper, to taste
- 2 teaspoons kosher salt, or to taste
- Pinch cayenne
- 3 pounds Yukon Gold potatoes, peeled and halved
- 4 cups chicken broth
- 6 large pork sausage links, about 2½ pounds total
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor of the Coddle.
Step-by-Step Instructions
Ready to make some delicious Dublin Coddle? Here’s a detailed, step-by-step guide:
1. Cook the Bacon:
Cook the bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes.
2. Sauté the Onions and Garlic:
Add the butter, chopped onions, and a pinch of salt to the pot with the bacon.
Cook, stirring occasionally, until the onions are soft and translucent, 7 to 10 minutes.
Add the minced garlic and the chopped green onions (reserving some green parts for garnish). Cook, stirring, for 2 minutes.
3. Deglaze with Beer:
Pour in the stout beer. Raise the heat to high.
Cook, stirring occasionally, until the beer has reduced by about 75%. This will take several minutes. The beer will help to deglaze the pot, scraping up any browned bits from the bottom.
4. Add Seasonings and Broth:
While the beer is reducing, season the mixture with the fresh thyme leaves, chopped Italian parsley, freshly ground black pepper, kosher salt, and a pinch of cayenne pepper.
Once the beer has reduced, add the halved potatoes and the chicken broth to the pot. Bring to a simmer.
5. Preheat the Oven:
Preheat the oven to 300 degrees F (150 degrees C).
6. Add Sausage and Braise:
Prick the sausage links on both sides with a fork or knife.
Add the pricked sausage links to the pot, placing them on top of the other ingredients.
Cover the pot with its lid.
7. Oven Braise:
Place the covered pot into the preheated oven.
Cook for about 2 ½ hours.
Remove the lid. Continue cooking uncovered for about 1 more hour. This allows the top to brown slightly.
8. Finish and Serve:
Remove the pot from the oven.
Skim off any excess fat from the top of the Coddle before serving.
Garnish the top with the reserved chopped green onions, if desired. Serve hot and enjoy!
Troubleshooting
Even with a well-tested recipe, things can sometimes happen. Here are a few potential issues:
Problem: The Coddle is too thin.
Solution: Continue to simmer the Coddle uncovered for a longer period to allow some of the liquid to evaporate. You can also remove some of the potatoes and mash them, then stir them back into the stew to thicken it.
Problem: The Coddle is too thick.
Solution: Add more chicken broth or water, a little at a time, until the Coddle reaches your desired consistency.
Problem: The potatoes are mushy. Solution: Make sure to use Yukon Gold.
Problem: The Coddle is bland.
Solution: Add more salt, pepper, or other seasonings to taste. You can also add a beef bouillon cube or a tablespoon of Worcestershire sauce for extra flavor (although those aren’t traditional Irish ingredients).
Problem: The sausage is not cooked. Solution: Make sure to prick it, and to respect cooking times.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use beef broth instead of chicken broth.
Tip: If you don’t have fresh thyme, you can use ½ teaspoon of dried thyme.
Tip: To save time, you can use pre-cooked sausage links.
Variation: Add other vegetables to the Coddle, such as carrots, parsnips, or turnips.
Variation: For a spicier Coddle, add a pinch of red pepper flakes or a dash of hot sauce.
Variation: Use different types of sausage, such as Italian sausage or bratwurst.
Variation: Add a tablespoon of tomato paste to the onions while they’re cooking for a richer, deeper flavor.
Variation: Garnish the Coddle with fresh parsley or chives instead of green onions.
Serving and Pairing Suggestions
This Dublin Coddle is a complete meal on its own:
Serving Suggestions:
Serve it hot, in bowls.
Serve it with crusty bread or Irish soda bread for dipping.
It is a perfect dish for gatherings.
Pairing Suggestions:
This Coddle pairs well with a variety of beverages.
A pint of Guinness stout or another dark beer is a classic pairing.
A dry Irish cider.
A glass of Irish whiskey.
For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without any added variations):
- Calories: Approximately 600-700
- Protein: 30-40 grams
- Fat: 30-40 grams (mostly from the bacon and sausage)
- Carbohydrates: 40-50 grams
- Fiber: 5-7 grams
This is a general estimate. This Dublin Coddle is a good source of protein (from the bacon and sausage) and carbohydrates (from the potatoes).
It also provides fiber and vitamins from the vegetables. It’s a relatively hearty and calorie-dense meal, due to the bacon, sausage, and potatoes.
You can reduce the fat content by using leaner bacon and sausage. And by trimming any visible fat before cooking.
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Dublin Coddle (Irish Sausage and Potato Stew)
Description
This Dublin Coddle is a quintessential Irish comfort food! I love its simplicity, its heartiness, and its incredibly satisfying flavors. It’s a one-pot meal.
Ingredients
- 8 strips thick-cut bacon, cut into 1-inch pieces
- 2 tablespoons butter
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 1 cup chopped green onions, plus more to garnish top
- 1 cup stout beer
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped Italian parsley
- Freshly ground black pepper, to taste
- 2 teaspoons kosher salt, or to taste
- Pinch cayenne
- 3 pounds Yukon Gold potatoes, peeled and halved
- 4 cups chicken broth
- 6 large pork sausage links, about 2½ pounds tota
Instructions
1. Cook the Bacon:
Cook the bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes.
2. Sauté the Onions and Garlic:
Add the butter, chopped onions, and a pinch of salt to the pot with the bacon.
Cook, stirring occasionally, until the onions are soft and translucent, 7 to 10 minutes.
Add the minced garlic and the chopped green onions (reserving some green parts for garnish). Cook, stirring, for 2 minutes.
3. Deglaze with Beer:
Pour in the stout beer. Raise the heat to high.
Cook, stirring occasionally, until the beer has reduced by about 75%. This will take several minutes. The beer will help to deglaze the pot, scraping up any browned bits from the bottom.
4. Add Seasonings and Broth:
While the beer is reducing, season the mixture with the fresh thyme leaves, chopped Italian parsley, freshly ground black pepper, kosher salt, and a pinch of cayenne pepper.
Once the beer has reduced, add the halved potatoes and the chicken broth to the pot. Bring to a simmer.
5. Preheat the Oven:
Preheat the oven to 300 degrees F (150 degrees C).
6. Add Sausage and Braise:
Prick the sausage links on both sides with a fork or knife.
Add the pricked sausage links to the pot, placing them on top of the other ingredients.
Cover the pot with its lid.
7. Oven Braise:
Place the covered pot into the preheated oven.
Cook for about 2 ½ hours.
Remove the lid. Continue cooking uncovered for about 1 more hour. This allows the top to brown slightly.
8. Finish and Serve:
Remove the pot from the oven.
Skim off any excess fat from the top of the Coddle before serving.
Garnish the top with the reserved chopped green onions, if desired. Serve hot and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Dublin Coddle journey! Summary below:
Summary: This Dublin Coddle is a hearty and flavorful Irish stew made with bacon, pork sausage, potatoes, onions, garlic, stout beer, and fresh herbs. It’s slow-cooked in the oven until the potatoes are tender and the flavors have melded together. It’s a perfect comfort food for a cold day.
Q&A:
Q: Can I make this Coddle on the stovetop instead of in the oven?
A: Yes, you can make this Coddle entirely on the stovetop. Follow the same instructions, but instead of transferring the pot to the oven, continue to simmer it on low heat, covered, until the potatoes and sausage are cooked through.
Q: Can I make this Coddle in a slow cooker?
A: Yes. Cook the bacon and sauté the onions and garlic as directed in the recipe. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
Q: Can I make this Coddle ahead of time?
A: Yes, this Coddle tastes even better the next day! The flavors will meld and develop even more as it sits. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze this Coddle?
A: Yes. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: I don’t have stout, what can I use instead? A: You can use any dark beer.