Description
Hearty Dublin Coddle is a traditional Irish comfort dish perfect for cozy nights. This savory stew combines crispy bacon, golden pork sausages, tender potatoes, carrots, and onions simmered in fragrant chicken stock infused with fresh herbs. Serve the warming coddle topped with the bacon and crusty bread for a satisfying and filling meal that evokes the rustic flavors of Ireland.
Ingredients
Scale
Meats
- 4 links Pork sausages
- 8 slices Thick-cut bacon
Vegetables
- 2 medium Onions (chopped)
- 4 medium Starchy potatoes (diced)
- 2 medium Carrots (sliced)
Liquids & Herbs
- 4 cups Chicken stock (low-sodium)
- 2 teaspoons Fresh thyme
- 2 tablespoons Fresh parsley
- 1 teaspoon Black pepper (freshly cracked)
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the bacon slices until they are crispy and golden brown. Once crisp, remove the bacon from the pot and set it aside, leaving the flavorful bacon drippings in the pot.
- Brown the Sausages: In the same pot with the bacon drippings, place the pork sausages and cook them, turning occasionally, until they are golden brown on all sides, about 5 to 7 minutes.
- Sauté the Onions: Add the chopped onions to the pot with the sausage drippings and sauté for about 3 to 4 minutes until the onions become soft and translucent.
- Add Vegetables: Stir in the diced potatoes and sliced carrots, mixing everything well to combine with the cooked ingredients.
- Add Stock and Herbs: Carefully pour in the low-sodium chicken stock until it covers the vegetables by about an inch. Add the fresh thyme, fresh parsley, and cracked black pepper, then stir everything together well.
- Simmer the Coddle: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the coddle simmer for at least 40 minutes until the vegetables are tender and flavors meld.
- Serve: Once the vegetables are tender, ladle the coddle into bowls and top each serving with the crumbled crispy bacon. Serve warm with crusty bread to soak up the flavorful broth.
Notes
- Use starchy potatoes like Russets for a creamy texture.
- Low-sodium chicken stock allows you to control the saltiness better.
- You can substitute fresh thyme with dried thyme if fresh is unavailable, using 1 teaspoon dried thyme.
- Add cabbage or peas for additional vegetables if desired.
- For a spicier version, add a pinch of red pepper flakes when sautéing the onions.
- Leftovers taste great the next day, as the flavors deepen overnight.
