Description
Hearty Dublin Coddle is a traditional Irish stew featuring tender potatoes, flavorful beef sausages, and crispy bacon simmered together in a savory broth. This comforting one-pot meal is perfect for chilly evenings and offers a satisfying blend of textures and rich flavors.
Ingredients
Scale
Produce
- 4 large potatoes, peeled and sliced
- 2 large onions, sliced
- 2 cloves of garlic, minced
- Fresh parsley for garnish
Meat
- 1 pound beef sausages
- 8 slices of bacon, chopped
Liquids
- 2 cups chicken broth
- 1 cup water
Instructions
- Prepare Ingredients: Begin by peeling and slicing the potatoes. Then chop the bacon, slice the onions, and mince the garlic to have all components ready for cooking.
- Cook Bacon: Heat a large pot or Dutch oven over medium heat and add the chopped bacon. Cook the bacon until it becomes crispy, then remove it from the pot, leaving the rendered bacon fat behind.
- Sauté Onions and Garlic: In the same pot with bacon fat, add the sliced onions and cook them until they become translucent. Next, add the minced garlic and stir for about one more minute to release its flavor.
- Add Bacon and Layer Ingredients: Return the crispy bacon to the pot. Then layer the sliced potatoes evenly over the bacon followed by placing the beef sausages on top.
- Add Liquids: Pour the chicken broth and water over the ingredients until they are fully covered. Increase the heat to bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer gently for 30 to 40 minutes, stirring occasionally, until the potatoes are tender and flavors meld.
- Garnish and Serve: Remove from heat and garnish the dish with fresh parsley before serving hot.
Notes
- Use good quality sausages for the best flavor.
- Adjust the liquid quantities if you prefer a thicker or thinner stew.
- For a smokier flavor, use smoked bacon or add a pinch of smoked paprika.
- Leftovers can be refrigerated and gently reheated the next day.
- Serve with rustic bread to soak up the broth.
