Dublin Coddle is a stew made up of sausages, bacon, and potatoes. It was created, of course, in Dublin around the eighteenth century. The word coddle means to cook below boiling. After tossing the ingredients together, it is slowly simmered for about an hour to let the sausages cook through and flavors meld. There aren’t many ingredients, so use the best you can find for the best flavor.
Irish sausages are made by combining raw pork with spices and rusk or bread. Bangers is the British term for sausage, but the word will sometimes be used to refer to Irish sausage in the United States. I was able to find Irish-style sausages at the Fresh Market in my area. You may also have some luck with a good butcher. If you absolutely cannot find them, use a mild pork sausage.
I have seen the sausages left whole or cut into slices after browning. Do whichever you prefer. Brown the sausages just enough to develop color on the outside before adding to the stew. You don’t want to cook them all the way through in the beginning since they will simmer for an additional hour.
How much salt you add to the dish depends on your ingredients. Sausages and bacon are generally salty on their own. If your chicken stock is also salted, go very easy on this seasoning.
Serve the coddle with a crusty bread to help sop up the liquid. The Irish Brown Bread I posted yesterday is perfect for this.
Dublin Coddle Recipe
Adapted from Edible Ireland
- 1 tablespoon vegetable oil
- 1 pound Irish sausages
- 7 ounces (200 grams) smoked streaky bacon or rashers cut into bite size pieces
- 2 medium onions thinly sliced
- 1 pound baby potatoes halved
- 2 cups chicken stock
- salt and pepper to taste
- 1/2 cup fresh parsley chopped
- In a large, heavy bottomed pot, drizzle oil over medium heat. Once thoroughly heated, add the sausages. Cook just until all of the sides are browned. Remove to a plate.
- Add the bacon and onions to the pot and cook, stirring occasionally, until onions are soft and beginning to turn golden. Stir in the potatoes and sausages. Cover with the chicken stock, then add salt and pepper. Increase heat to bring stock to a boil, then reduce heat to medium low. Cover and simmer, stirring occasionally, until potatoes are tender, about 1 hour.
- Uncover and remove from heat. Stir in parsley and serve immediately with a crusty bread.