Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew
Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew There’s something truly heartwarming about Dublin Coddle. As a child growing up with roots in Ireland, I remember coming home on chilly evenings to the rich, savory aroma of this dish wafting through the kitchen. My grandmother would stand at the stove, stirring a bubbling…
Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew
There’s something truly heartwarming about Dublin Coddle. As a child growing up with roots in Ireland, I remember coming home on chilly evenings to the rich, savory aroma of this dish wafting through the kitchen. My grandmother would stand at the stove, stirring a bubbling pot filled with sausage, potatoes, and all sorts of goodness, her laughter mixing with the sizzle of bacon. It’s a meal that always felt like a warm hug, and it’s one that I love to share with friends and family, especially when the weather turns brisk.
Embracing Tradition
Dublin Coddle isn’t just a random stew; it’s a traditional Irish dish that holds stories and memories within its ingredients. The beauty of this recipe lies in its simplicity and comfort. When you break it down, the recipe calls for just a few hearty components: Irish sausages, some good bacon, and those rustic, waxy potatoes. But let’s be honest, it’s those ingredients combined that create magic in a bowl!
You’ll start with six good-quality pork sausages—if you can find Irish bangers, grab those! They bring a richness and depth of flavor that truly makes this dish sing. I usually go for a mix of streaky and back bacon, chopped into lovely little pieces, so you get pockets of crispy goodness throughout. The smoky-tenderness of the bacon pairs perfectly with the flavor of the sausages.
The Joy of Layering Flavors
Now, let’s layer in those lovely vegetables. You’ll want four medium Yukon Gold potatoes, sliced to about half an inch thick—not too thin, or they’ll crumble away into mush. Add in two thickly sliced onions and a couple of minced garlic cloves for that aromatic punch. I often toss in sliced carrots and sometimes a leek, if I have it lying around, just to bring a subtle sweetness to the dish.
And the herbs! Do not skip the bay leaves; two of those ought to do nicely, combined with a teaspoon of thyme and a pinch of allspice. It’s these simple touches that elevate the dish beyond a regular stew.
Cooking Coddle: My Favorite Methods
Now, here comes the fun part—how to cook this beauty. You can choose between two methods: the stovetop and the oven.
For the stovetop method, I suggest heating a tablespoon of butter or olive oil in a large pot. Once it’s shimmering, toss in that chopped bacon and let it get nice and crispy. As the kitchen fills with a warm, inviting aroma, layer the sausages in to brown them on all sides. You’ll want to be patient, letting them get that golden color. After that, you can start layering in your sliced onions and garlic, stirring occasionally until they soften, which should take around five minutes.
Next, add in your sliced potatoes, carrots, and that optional leek if you decided to go for it. Pour in about three cups of chicken, beef, or vegetable stock—whichever you have on hand works here. I often toss in half a cup of Guinness or hard cider for an additional depth of flavor. You’ll want it to come to a gentle simmer, seasoning with the thyme, pepper, bay leaves, and allspice, and then let it cook for about 40 to 50 minutes at a low simmer.
If you prefer the oven method, preheat it to 325°F (about 160°C). Start in the same way as the stovetop, browning your bacon and sausages, then layering everything into a Dutch oven or suitable pot. After adding your stock and other seasonings, cover and place it in the oven, allowing it to cook for a similar time—about an hour—or until everything is lush and fork-tender.
Getting to the Right Consistency
One key thing to remember is that the stew should have a hearty but not too thick consistency. If it looks a bit runny, don’t fret; simply whisk a tablespoon of flour with a bit of water and stir it in for thickening as it cooks down. It’s all about patience and allowing those flavors to meld beautifully.
How to Know When It’s Done
It’s pretty easy to tell when your Dublin Coddle is ready. The potatoes should be tender when you pierce with a fork, the sausages should be juicy and flavorful, and the broth should have reduced slightly, marrying those flavors together. The smell alone, I promise you, will have everyone gathering around the table in anticipation.
As for serving, while it’s stunning on its own with a sprinkle of fresh parsley to brighten it up, I often pair it with a crusty loaf of bread, perfect for mopping up that gorgeous broth.
Storing Leftovers
If you somehow have leftovers (which is rare in my house, as it’s just too good), it stores wonderfully in the fridge for a couple of days. Just make sure to let it cool before transferring it to an airtight container. I’ve found that the flavors only get better the next day—a true testament to a good stew.
Making It Your Own
There’s room to be creative with Dublin Coddle too. If you’re feeling adventurous, you can swap the sausages with chicken sausage or even add in some beans for a bit of protein. Or maybe you want to replace the potatoes with sweet potatoes for a healthier twist? The world is your oyster here!
This Dublin Coddle recipe has a warmth that draws on old traditions while allowing for tweaks and twists that make it your own. Whether it’s a rainy day or a family gathering, this stew offers nourishment for the body and soul, just like my grandmother intended. So, gather your loved ones, make a pot of this comforting stew, and let the stories and laughter flow—just like the rich broth that warms the heart.
Dublin Coddle
Ingredients
Method
- Heat a tablespoon of butter or olive oil in a large pot.
- Add chopped bacon and cook until crispy.
- Add sausages and brown them on all sides.
- Stir in sliced onions and minced garlic, cooking until softened, about 5 minutes.
- Layer in sliced potatoes, carrots, and any optional leek.
- Pour in stock and optional Guinness or cider.
- Season with thyme, bay leaves, allspice, and pepper.
- Bring to a gentle simmer and cook for 40-50 minutes until tender.
- Check consistency, whisk flour with water if needed to thicken.
- Serve with fresh parsley and crusty bread.
