Dublin Coddle Recipe

Introduction

Dublin Coddle is a traditional Irish stew packed with hearty sausages, smoky bacon, and tender vegetables. This comforting one-pot meal is perfect for cozy evenings and brings the taste of Ireland straight to your table.

Ingredients

• 4 pork sausages
• 6 slices of back bacon, chopped
• 1 large onion, sliced
• 4 large potatoes, peeled and sliced
• 2 large carrots, peeled and sliced
• 3 cups chicken broth
• 1/2 cup white wine (optional)
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: In a large pot, cook the sausages over medium heat until browned. Remove and set aside.
2. Step 2: Add the chopped bacon to the pot and cook until crispy.
3. Step 3: Add the sliced onions and minced garlic to the pot, cooking for about 2 minutes until softened.
4. Step 4: Layer the sliced potatoes and carrots in the pot with the bacon and onions.
5. Step 5: Pour the chicken broth and white wine (if using) over the vegetables.
6. Step 6: Season with thyme, salt, and pepper.
7. Step 7: Add the sausages back into the pot, making sure everything is covered with the broth.
8. Step 8: Bring to a boil, then reduce heat and simmer for 1 hour, or until the vegetables are tender and the flavors have melded.
9. Step 9: Garnish with fresh parsley and serve hot.

Tips & Variations

• Use thick-cut back bacon for a richer flavor and better texture.
• Substitute chicken broth with vegetable broth for a lighter version.
• Add a splash of stout beer instead of white wine for a deeper, maltier taste.
• For added herbs, include a bay leaf during simmering and remove before serving.

Storage

Store leftover Dublin Coddle in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausages?

Yes, pork sausages are traditional, but you can substitute with chicken or beef sausages based on your preference. Avoid overly spicy varieties to keep the classic flavor.

Is it necessary to add white wine?

No. White wine is optional and adds subtle acidity and depth. You can skip it or replace it with extra broth or a splash of apple cider vinegar.

Dublin Coddle Recipe

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4.7 from 584 reviews

Dublin Coddle is a traditional Irish stew featuring savory pork sausages, crispy back bacon, tender potatoes, and carrots simmered gently in chicken broth and white wine. This hearty and comforting dish blends simple ingredients to create rich flavors, perfect for a cozy family meal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Meat

• 4 pork sausages
• 6 slices of back bacon, chopped

Vegetables

• 1 large onion, sliced
• 4 large potatoes, peeled and sliced
• 2 large carrots, peeled and sliced
• 2 cloves garlic, minced

Liquids & Seasonings

• 3 cups chicken broth
• 1/2 cup white wine (optional)
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Brown the Sausages: In a large pot over medium heat, cook the pork sausages until they are nicely browned on all sides. Once cooked, remove them from the pot and set them aside to keep warm.
2. Cook the Bacon: Add the chopped back bacon to the same pot and cook until it becomes crispy, rendering its fat and adding flavor to the base of the recipe.
3. Sauté the Aromatics: Add the sliced onions and minced garlic to the pot with the bacon. Cook for about 2 minutes, stirring occasionally, until the onions soften and become translucent.
4. Layer the Vegetables: Arrange the peeled and sliced potatoes and carrots over the bacon and onions inside the pot evenly, forming a layer of vegetables.
5. Add Liquids and Seasoning: Pour in the chicken broth and white wine (if using) over the vegetables. Sprinkle the thyme, salt, and pepper evenly throughout to season the dish.
6. Return Sausages and Simmer: Nestle the browned sausages back into the pot, making sure they are partly submerged in the broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot, allowing it to simmer gently for about 1 hour until the potatoes and carrots are tender and the flavors meld together beautifully.
7. Garnish and Serve: Once cooked, garnish the Dublin Coddle with freshly chopped parsley and serve hot for a satisfying, traditional Irish meal.

Notes

• White wine is optional but adds a subtle acidity and depth to the flavor.
• Use thick-cut back bacon for a more authentic texture and taste.
• Simmer gently to avoid breaking apart the sausages and vegetables.
• This recipe can be made in advance; the flavors improve when left to rest overnight.
• Serve with Irish soda bread for a complete traditional experience.

Keywords: Dublin Coddle, Irish stew, pork sausages, back bacon, potato stew, traditional Irish recipe, comfort food