This traditional Irish comfort food layers tender pork sausages, crispy bacon, and fluffy potatoes in a rich, savory broth - a beloved Dublin dish that's perfect for cold evenings and feeding hungry families.
Recipe Details
Ingredients
- 4 large (800g) large potatoes, peeled and sliced thick
- 450g Irish pork sausages (or good quality pork sausages)
- 8 slices (200g) thick-cut bacon rashers, chopped
- 2 large large onions, sliced
- 2 cloves garlic cloves, minced
- 500ml chicken stock
- 250ml water
- 5g dried parsley
- 5g dried thyme
- 2 leaves bay leaves
- to taste sea salt
- to taste freshly ground black pepper
- 30g fresh parsley, chopped (for garnish)
- 30g Irish butter (optional, for richness)
Instructions
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In a large, heavy-bottomed pot or Dutch oven, cook 8 slices (200g) thick-cut bacon rashers over medium heat until crispy and golden, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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Add 450g Irish pork sausages (or good quality pork sausages) to the bacon fat and brown on all sides, about 8-10 minutes total. Remove sausages and set aside with the bacon.
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In the same pot, add 2 large large onions and cook in the remaining fat until softened and lightly golden, about 5-6 minutes. Add 2 cloves garlic cloves and cook for another minute until fragrant.
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Return the bacon and sausages to the pot. Layer 4 large (800g) large potatoes over the meat, seasoning each layer with to taste sea salt, to taste freshly ground black pepper, 5g dried parsley, and 5g dried thyme.
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Pour 500ml chicken stock and 250ml water over the ingredients - the liquid should just cover everything. Add 2 leaves bay leaves and bring to a gentle simmer.
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Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 45-60 minutes, until the potatoes are tender and the flavors have melded together. Check occasionally and add more stock or water if needed.
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Taste and adjust seasoning with additional to taste sea salt and to taste freshly ground black pepper. Remove 2 leaves bay leaves and stir in 30g Irish butter (optional if using for extra richness.
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Serve hot in deep bowls, garnished with 30g fresh parsley. Accompany with crusty Irish soda bread and a pint of stout for the full Dublin experience.
Tips
Authentic Sausages: Use proper Irish pork sausages if available, or choose high-quality pork sausages with herbs. Avoid overly seasoned or spicy varieties as they'll overpower the dish.
Potato Perfection: Cut potatoes into thick slices (about 2cm/3/4 inch) so they hold their shape during the long, gentle cooking. Waxy potatoes work better than floury ones for this dish.
Low and Slow: The key to great coddle is gentle simmering. Don't rush it - the slow cook allows all the flavors to meld and the potatoes to become creamy while staying intact.
Liquid Levels: Keep an eye on the liquid during cooking. You want enough to create a lovely broth but not so much that it becomes soupy. Add hot stock or water if it gets too dry.
Traditional Serving: Coddle is traditionally served as a complete meal on its own, often on Thursday nights in Dublin (using up leftovers before the weekend shopping).
Make-Ahead: Like many stews, coddle actually improves overnight. Make it a day ahead and gently reheat, adding a splash of stock if needed.
Variations: Some Dublin families add carrots or use a mix of pork and beef sausages. The recipe varies from household to household, so feel free to make it your own.
Storage: Keeps well in the refrigerator for 3 days. The flavors continue to develop, making leftovers particularly delicious.