I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.
This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.
This dish is a great Saturday dish… it takes while to cook but is well worth the wait!
Ingredients:
- 12 oz thick cut bacon
- 1 lb breakfast sausage
- 2 large onions, sliced
- salt and pepper, to taste
- 2 (24 oz) bags small potatoes, quartered
- 2 teaspoon dried parsley
- 3 cups chicken broth
- 1 pint Guinness, if desired
- 1 tablespoon freshly chopped parsley
- Irish soda bread, for dipping
Heat a large saute pan over medium heat. Add in half of your bacon without overlapping the bacon. Cook for 3 minutes over medium heat, then flip and cook an additional 3 minutes. Remove the bacon from the pan and add to a paper towel-lined plate to drain. Repeat with your remaining bacon.
When the bacon is cool, roughly chop into bite-sized pieces.
Add the breakfast sausage to the pan and cook for 5 minutes, turning to brown on all sides. Remove the breakfast sausage from heat and drain on a paper towel-lined plate to drain. Reserve the drippings in the pan.
Using a pot with a fitted lid (or, preferably, a Dutch oven or cocotte), add 2 tablespoons of the reserved drippings to the pot over medium-high heat. Add in the onions, stirring to coat. Cook for 2 minutes or until fragrant. Season with salt and pepper.
Top with the quartered potatoes, then season with 1 teaspoon dried parsley and pepper.
Follow with the chopped bacon, then the breakfast sausage. Season with the remaining 1 teaspoon dried parsley.
Add in the chicken broth and bring to a boil over high heat. While waiting for the mixture to come to a boil, preheat your oven to 300 degrees F.
When boiling, cover and add to your preheated oven. Cook for 2 hours. Check the liquid level. If there is less than an inch of liquid left, add more chicken broth, or Guinness, if desired. Return to the oven and cook for an additional hour.
Remove from heat, top with freshly chopped parsley, and serve with Irish soda bread.
This dish could feed an army! Luckily, it reheats really well.
I love how simple this dish is, and yet how tasty it becomes! You eat this like a chunky stew, so if you prefer, you can slice up the sausage into bite-sized pieces before serving.
Don’t forget to serve with Irish soda bread or some other bread, that broth is fantastic!
Ingredients
- 12 oz thick cut bacon
- 1 lb breakfast sausage
- 2 large onions, sliced
- salt and pepper, to taste
- 2 (24 oz) bags small potatoes, quartered
- 2 teaspoon dried parsley
- 3 cups chicken broth
- 1 pint Guinness, if desired
- 1 tablespoon freshly chopped parsley
- Irish soda bread, for dipping
Instructions
- Heat a large saute pan over medium heat. Add in half of your bacon without overlapping the bacon. Cook for 3 minutes over medium heat, then flip and cook an additional 3 minutes. Remove the bacon from the pan and add to a paper towel-lined plate to drain. Repeat with your remaining bacon.
- When the bacon is cool, roughly chop into bite-sized pieces.
- Add the breakfast sausage to the pan and cook for 5 minutes, turning to brown on all sides. Remove the breakfast sausage from heat and drain on a paper towel-lined plate to drain. Reserve the drippings in the pan.
- Using a pot with a fitted lid (or, preferably, a Dutch oven or cocotte), add 2 tablespoons of the reserved drippings to the pot over medium-high heat. Add in the onions, stirring to coat. Cook for 2 minutes or until fragrant. Season with salt and pepper.
- Top with the quartered potatoes, then season with 1 teaspoon dried parsley and pepper.
- Follow with the chopped bacon, then the breakfast sausage. Season with the remaining 1 teaspoon dried parsley.
- Add in the chicken broth and bring to a boil over high heat. While waiting for the mixture to come to a boil, preheat your oven to 300 degrees F.
- When boiling, cover and add to your preheated oven. Cook for 2 hours. Check the liquid level. If there is less than an inch of liquid left, add more chicken broth, or Guinness, if desired. Return to the oven and cook for an additional hour.
- Remove from heat, top with freshly chopped parsley, and serve with Irish soda bread.
What do you think?