Easy Irish Dublin Coddle is a recipe you’re sure to love, made with Irish sausages (bangers), bacon and potatoes, this casserole is hearty and filling on those cold winter nights.
As St. Patrick’s Day nears, the grocery stores begin to fill up their meat cases with corned beef for those wishing to celebrate the holiday. I’ve had corned beef quite a handful of times and while I’ll eat it, I don’t really care for it. So this year I set out to find another Irish recipe we could enjoy to celebrate St. Patrick’s Day.
Dublin Coddle caught my eye immediately. Who doesn’t like sausage, bacon and potatoes?! This recipe is the epitome of comfort food and if you’re looking for an authentic Irish coddle, this is a great recipe!
🥘 Ingredients for this recipe
- bangers (Irish sausages)
- thick cut bacon
- yukon gold potatoes
- chicken stock
- bay leaf
- salt and pepper
- fresh parsley
🔪 Instructions for this recipe
- First, fry the bacon. Roughly chop the bacon and add to a large skillet over medium high heat, cooking until browned and crispy. Drain nearly all of the grease, just leaving enough to coat the bottom of the pan. Then add in the sausages and cook until browned on all sides.
- Next, layer in the ingredients. In a dutch oven or oven safe pot, layer the onions on the bottom of the pot. Follow that with the bay leaf, bacon and sausages and chicken stock. Then arrange the potatoes on top.
- Then, cook on the stove. Place the pot over high heat, bring to a boil and then reduce, letting simmer for 30 minutes. Preheat the oven to 425.
- Next, finish off in the oven. After the dish has simmered for 30 minutes, season the potatoes with salt and pepper and add dots of butter on top. Bake for 15 minutes in the oven.
- Finally, garnish and serve. Sprinkle fresh parsley on top of the dish and divide into bowls.
FAQ’s for Easy Irish Dublin Coddle
- What is coddle made of? Traditionally coddle is made from bangers (Irish sausages), rashers (bacon), and potatoes. It’s a simple and cheap meal.
- How do you thicken a coddle? Coddle is more of a soup than a stew, with a thin broth made of chicken or beef stock. But if you wanted to thicken it, you could mash some of the potatoes after cooking.
- What is a coddle? “Coddle”, translated from French, means to boil gently, parboil or stew. The recipe became popular in the 1700’s, some say when the city of Dublin became more populated.
Substitutions and Serving Suggestions
- Bangers, traditional Irish sausages, can be hard to find sometimes. I purchase mine from Wegman’s, but if you can’t find them, any pork sausage will do (bratwurst, kielbasa (Polish sausage).
- Chicken stock can be replaced with beef stock or even an Irish beer, like Guiness.
- Some recipes add in garlic, carrots and barley.
- This dish would be great with soda bread, like my Cheddar Thyme version. Fried or sauteed cabbage or a green salad would be a great addition too!
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Easy Irish Dublin Coddle
- 6 Irish sausages (bangers) chopped into 2 inch pieces
- 8 slices thick cut bacon roughly chopped
- 1 medium onion diced
- 1 lb yukon gold potatoes 2-3 medium potatoes (peeled and sliced ¼ inch thick)
- 1 bay leaf
- 2 cups chicken stock
- 2 tbsp butter diced
- 2 tbsp fresh parsley chopped
- Fry the bacon in a large skillet over medium high heat for 5 minutes or until browned and crispy. Transfer to a paper towel lined plate. Discard the bacon grease, except for just enough to coat the bottom of the skillet. Add the sausage and cook for 5 minutes or until lightly browned on all sides.
- Add the onions to a dutch oven, followed by the bay leaf, chicken stock and then cooked sausage and bacon. Then layer the potatoes on top.
- Place over medium high heat and bring to a boil, then reduce and let simmer for 30 minutes. Preheat the oven to 425.
- Remove the lid and dot the potatoes with little dollops of butter. Bake for 15 minutes or until the potatoes are lightly browned.
- Transfer to bowls and garnish with chopped parsley.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.