Description
Dublin Coddle is a traditional Irish stew featuring tender pork sausages, crispy bacon, hearty potatoes, carrots, and onions slow-simmered in flavorful chicken stock with fresh herbs. This comforting one-pot dish is perfect for a cozy family meal and showcases classic Irish flavors with minimal preparation.
Ingredients
Scale
Meats
- 4 pork sausages (about 12 oz)
- 4 slices thick-cut bacon
Vegetables
- 2 medium onions, chopped
- 3 medium starchy potatoes (about 1 lb), diced
- 2 medium carrots, sliced
Liquids & Herbs
- 4 cups low-sodium chicken stock
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 tsp fresh parsley (or 1 tsp dried parsley)
- Freshly cracked black pepper, to taste
Instructions
- Cook Bacon: In a large pot over medium heat, cook the thick-cut bacon slices until they are crisp. Once cooked, remove the bacon from the pot and set aside on paper towels to drain excess fat.
- Brown Sausages: Using the same pot with bacon drippings, brown the pork sausages over medium heat until they achieve a golden-brown color on all sides, about 5-7 minutes. This step adds flavor and texture to the sausages.
- Sauté Onions: Add the chopped onions into the pot with the drippings and sauté them until they become soft and translucent, which usually takes about 5 minutes. Stir frequently to prevent burning.
- Add Vegetables: Stir in the diced potatoes and sliced carrots with the sautéed onions, mixing well to combine all ingredients evenly.
- Add Stock and Seasonings: Pour in the chicken stock, ensuring it covers the vegetables by about an inch. Add the fresh or dried thyme, fresh or dried parsley, and freshly cracked black pepper according to your taste preferences.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for at least 40 minutes, or until the potatoes and carrots are tender and flavors are well combined.
- Serve: Serve the Dublin Coddle hot in bowls, topped with the reserved crispy bacon crumbled on top. Accompany with crusty bread for a hearty and satisfying meal.
Notes
- You can substitute pork sausages with chicken or turkey sausages for a leaner version.
- If you prefer a smokier flavor, use smoked bacon.
- Adjust the thickness of the stew by adding more or less chicken stock as desired.
- For vegetarian adaptation, replace meats with smoked tofu and use vegetable stock.
- This stew tastes even better the next day as the flavors meld together.
