📝 About This Recipe
Dating back to the 1700s, the Dublin Coddle is a legendary working-class dish designed to simmer slowly while the family awaited the return of workers or late-night revelers. This 'one-pot wonder' features layers of high-quality pork sausages, thick-cut bacon, and tender potatoes steamed in a rich, savory onion broth. It is the culinary soul of Dublin—simple, hearty, and deeply nostalgic, offering a perfect balance of salty, peppery, and earthy flavors.
🥗 Ingredients
The Meat
- 8-10 pieces High-quality pork sausages (Traditional Irish bangers or thick-cut Cumberland style)
- 8 slices Thick-cut back bacon or streaky bacon (Cut into 1-inch lardons)
Vegetables and Aromatics
- 3 Large yellow onions (Peeled and sliced into thick rings)
- 3 pounds Russet or Maris Piper potatoes (Peeled and sliced into 1/2 inch rounds)
- 2 cloves Fresh garlic (Minced (optional for modern depth))
- 1/2 cup Fresh curly parsley (Finely chopped)
The Braising Liquid
- 2 cups Beef or chicken stock (Low sodium preferred)
- 1/2 cup Irish Stout (optional) (For a deeper, malty flavor profile)
- 1 teaspoon Black pepper (Freshly cracked)
- 1/2 teaspoon Salt (Adjust to taste, as bacon is already salty)
- 2 pieces Dried bay leaves
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low and slow temperature is essential for 'coddling' the ingredients without boiling them vigorously.
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2
In a large, heavy-bottomed Dutch oven or oven-proof pot, fry the bacon lardons over medium heat until the fat renders and they begin to crisp slightly.
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3
Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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4
In the same pot, brown the whole sausages until they have a golden-brown exterior. They do not need to be cooked through at this stage. Remove and set aside with the bacon.
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5
If there is excessive fat, drain all but 2 tablespoons. Add the sliced onions to the pot and sauté for 5 minutes until they become translucent and pick up the browned bits (fond) from the meat.
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6
Begin layering the dish. Start by placing half of the sautéed onions at the bottom of the pot.
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7
Add a layer of half the sliced potatoes over the onions. Sprinkle with half of the chopped parsley and a generous pinch of black pepper.
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8
Place all the browned sausages and bacon lardons on top of the potato layer in an even distribution.
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9
Add the remaining onions, followed by the final layer of potatoes. The potatoes on top will steam and absorb the flavors of the meat and broth.
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10
Pour the stock (and stout, if using) over the layers. The liquid should not cover the potatoes; it should only reach about halfway up the pot.
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11
Tuck the bay leaves into the liquid and sprinkle the remaining parsley and pepper over the top.
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12
Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of parchment paper or foil over the pot before putting the lid on to trap all the steam.
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13
Place in the center of the oven and bake for 2 to 2.5 hours. Check at the 90-minute mark to ensure there is still enough liquid; add a splash of water if it looks dry.
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14
Once the potatoes are fork-tender and the sausages are plump and juicy, remove from the oven. Let it rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Use the best quality pork sausages you can find; since there are few ingredients, the meat quality defines the dish. Avoid over-salting the broth initially, as the bacon and sausages will release a significant amount of salt during the long cook. Do not stir the pot during the cooking process; the beauty of a coddle lies in the distinct, tender layers. If you prefer a thicker sauce, you can mash one or two of the cooked potato slices into the broth at the very end. For a crispy top, you can remove the lid and place the pot under the broiler for the last 5 minutes of cooking.
🍽️ Serving Suggestions
Serve in deep bowls with plenty of the savory broth spooned over the top. Always accompany with thick slices of warm Irish Soda Bread to soak up every drop of liquid. A cold pint of Guinness or a crisp Irish cider perfectly complements the salty, savory notes of the pork. Serve with a side of hot English or Irish mustard for those who like a bit of a spicy kick. A simple side of braised cabbage or buttery leeks adds a nice touch of green to the meal.