Dublin Coddle: A Traditional Irish Comfort Food
There’s nothing like a warm bowl of Dublin Coddle, a traditional Irish stew, on a cold winter evening. This hearty dish offers comfort and satisfaction, making it a favorite among winter meals.
What is Dublin Coddle?
Dublin Coddle is a slow-cooked dish consisting of sausage, bacon, and potatoes. It is a one-pot wonder that is far greater than the sum of its parts. It’s comfort food at its finest, especially after a long, cold day.
Ingredients
- 285g (10oz) good-quality pork sausages
- 200g (7oz) dry-cured bacon
- 2 medium onions, peeled and roughly chopped
- 4 large carrots, peeled and roughly chopped
- 3 tbsp chopped parsley
- Salt and pepper to taste
- ¾ cup stock
- 8 medium potatoes, peeled and quartered
- Bread (preferably Irish soda), to serve
How to Cook Dublin Coddle
- Lightly grill the sausages and bacon until slightly colored.
- Preheat the oven to 180°C (350°F).
- Arrange the onions and carrots in the bottom of a large oven-proof dish.
- Scatter with half the parsley, season with salt and pepper, and add the stock.
- Arrange the sausages on top of the vegetables, followed by the potatoes and bacon in layers.
- Scatter with more parsley and season.
- Cover and cook in the oven for 1 hour.
- Remove the lid and return to the oven for another 30 minutes.
- Serve with crumbly Irish soda bread to soak up the delicious juices.
Tasting Notes
A bowl of coddle feels like a warm embrace on a cold winter’s evening when the drizzle has left you soaked through and the heat of the fire just can’t take the chill away. It’s the kind of dish that tastes best after hours of gentle simmering on a cast-iron range, clothes airing on slats above the cooker, a kettle simmering, and a cat curled up on an armchair.
Moreover, although it’s a very forgiving dish that can be left for long periods with little more than a splash of extra water to nourish it, a good coddle depends largely on the quality of the meat. Therefore, it is essential not to scrimp on the ingredients.
