AI-generated image
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
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese