Description
Dublin Coddle is a hearty and comforting traditional Irish stew featuring tender pork sausages, crispy bacon, soft onions, potatoes, and carrots simmered slowly in a flavorful chicken stock infused with fresh herbs. Perfect for warming up on a chilly day, this rustic one-pot meal delivers a delicious blend of savory tastes and wholesome ingredients.
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 & Seasonings
- 4 cups chicken stock (low-sodium)
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh parsley (or 1 tsp dried)
- Freshly cracked black pepper to taste
Instructions
- Cook the bacon: In a large pot over medium heat, cook the thick-cut bacon slices until they are crisp. Remove the bacon from the pot and set aside, leaving the drippings in the pot.
- Brown the sausages: In the same pot with the bacon drippings, add the pork sausages and brown them on all sides until golden. This will develop rich flavor and texture.
- Sauté the onions: Add the chopped onions to the pot with the drippings and sauté them until they become soft and translucent, which will enhance their sweetness.
- Add vegetables: Stir in the diced potatoes and sliced carrots with the onions, mixing everything well to combine all flavors.
- Pour in stock and season: Pour the low-sodium chicken stock over the vegetables until they are covered by about an inch. Add the fresh thyme, fresh parsley, and freshly cracked black pepper to taste, stirring gently.
- Simmer the stew: Bring the mixture to a gentle boil. Then reduce the heat to low, cover the pot, and let it simmer for at least 40 minutes or until the vegetables are tender and the flavors meld beautifully.
- Serve and garnish: Serve the Dublin Coddle hot in bowls topped with the reserved crumbled crispy bacon. Accompany with crusty bread for a classic presentation.
Notes
- Using low-sodium chicken stock helps control the saltiness of the stew, making it healthier and allowing the flavors of the fresh ingredients to shine.
- For a more authentic taste, use fresh herbs if possible; however, dried herbs work well as alternatives.
- You can add other root vegetables such as parsnips or turnips for variety.
- Leftovers can be refrigerated for up to 3 days and often taste better the next day as flavors develop further.
- For a gluten-free option, ensure the chicken stock and sausages are gluten-free certified.
