Authentic Irish Dublin Coddle

Authentic Irish Dublin Coddle

Dublin Coddle is a hearty, satisfying dish made up of only a handful of wholesome ingredients. This authentic Irish recipe is one I picked up in Dublin from a pub owner. It's easy and delicious.

Course Main Course

Cuisine Irish

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 413kcal

Author Toni Dash

Ingredients

1 pound (16 ounces) large pork sausages (I used pork bratwurst)
½ pound (8 ounces) thick, fatty bacon slices; cut into 1 inch squares
1 cup chicken stock (or stock made from boiling a ham hock)
6 medium or 12 small potatoes , peeled and thickly sliced
1 ½ large yellow onions , thickly sliced to form rings
Salt and Pepper to taste

Instructions

Add the stock to a large stock pot or Dutch oven (5-quart) with lid. Bring to a boil.
Add the whole sausages and bacon pieces and allow to boil, covered, for 5 minutes.
Remove bacon and sausages from the pot and reserve the stock separately.
Slice each sausage into 4-5 pieces each about 1 to 2 inches in length.
In the stock pot, place a layer of potatoes (using 1/3 of the sliced potatoes) covered by a layer of onions (using 1/2 the onions).
Cover with half the bacon and half of the sausage. Repeat ending with a layer of potatoes.
Simmer on low, covered, on for one hour. Season as needed. Serve hot.

Notes

Ingredient notes

Thin skinned potatoes like Yukon Gold or Red (new) Potatoes can be scrubbed and sliced. Russet potatoes should be peeled before slicing.

Using a mandoline slicer makes slicing fast and all slices the same thickness (helps ensure even cooking). Choose one with a guard to protect hands during slicing.

Use a 5-quart Dutch oven or cooking pot with lid.

Storing Leftovers

Allow to cool slightly and store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove top.

Freezing Dublin Coddle: allow to fully cool and store in an airtight freezer safe container for up to 3 months. Thaw in the refrigerator and reheat.

Nutrition