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Dublin coddle
Dublin's slow-cooked pork sausage, bacon, onion and potato pot
Coddle is Dublin's own dish, a Saturday-night pot from the city's old working-class neighbourhoods that would sit on a low heat until people came home. It is a pork dish: thick pork sausages and back bacon, with layers of onion and potato, gently stewed in stock so everything turns soft and savoury. Many Dublin families still make it on Saturdays. Serve with brown soda bread to mop up the broth. Chef's tip: brown the sausages first; the traditional pale coddle is authentic, but a little colour adds a lot of flavour.
- Total time
- 95 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the coddle
- 10 ½ oz back bacon or bacon chopscut into 3 cm pieces
- 1 tbsp vegetable oil
- 3 onionsthinly sliced
- 2 ¼ lb potatoespeeled, thickly sliced
- 2 carrots (optional)sliced
- 4 sprigs fresh thyme
- 1 bay leaf
- 3 ¼ cups chicken stock
- 1 tsp black pepper
- 1 handful parsleychopped
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Method
0/5 doneStep 1: Heat the oven to 325°F (275°F fan). Heat 1 tbsp vegetable oil in a casserole over a medium heat and brown 8 thick pork sausages for 6 minutes, turning, then add 10 ½ oz back bacon or bacon chops for 3 minutes. Lift out.
10 minStep 2: Make layers in the casserole: half the 1 ⅛ lb potatoes, half the 1 ½ onions and 2 carrots, then the sausages and bacon, 4 sprigs fresh thyme and 1 bay leaf, then the remaining 1 ½ onions and finally the remaining 1 ⅛ lb potatoes on top. Season each layer with 1 tsp black pepper (the bacon brings enough salt).
10 minStep 3: Pour in 3 ¼ cups chicken stock, which should come almost to the top layer. Bring to a simmer on the hob, then cover and bake for 1 hour.
60 minStep 4: Uncover and bake for 15 minutes more so the top potatoes colour a little. The sausages must reach 160°F inside. A common mistake is adding salt; taste first, as the bacon and stock are already salty.
15 minStep 5: Scatter with 1 handful parsley and serve in bowls with plenty of the broth.
2 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 40 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dublin coddle take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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