DUBLIN CODDLE — This traditional Irish “hot pot”‘ features potatoes, sausage, bacon and onions that are simmered for hours in the oven until everything is tender and flavorful. Perfect for your St. Patrick’s Day celebration!
I have this thing about corned beef. With the possible exception of a good Reuben sandwich, I just don’t like it. So I’m always at a loss when it comes to serving a traditional Irish dinner.
And then I discovered something called Dublin Coddle. Really, where has this delicious dish been all my life?
There’s nothing fancy going on here. Just some basic ingredients and cooking techniques. But boy are the results ever delicious!
You just want to check your pot every so often to make sure there’s some liquid in the bottom.
And whether you leave the sausages whole or cut them in to chunks is really up to you. I prefer to slice mine up, but either way is fine. I also like to add a sprinkling of fresh parsley at the end to brighten things up a bit.
This Dublin Coddle is so good, you’re going to want to serve it all year long!
Be sure to save this Dublin Coddle recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Dublin Coddle
- Pork sausage
- Produce: onions, potatoes, fresh parsley
- Salt and pepper
- Beef broth
- 1 pound pork sausages
- 1 pound bacon, cut into 1-inch pieces
- 2 medium onions, cut into large chunks
- 3 pounds potatoes, peeled and cut into large chunks
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 2 cups beef broth
- Preheat oven to 300 degrees.
- In a large, oven-proof pot with a lid, brown the sausages and bacon until sausage is browned and bacon is just crispy. Drain briefly on paper towels and remove most of the grease from the pot. If desired, cut the sausages into large chunks.
- Layer the ingredients in the same pot as follows: half of the onions, bacon, sausage and potatoes. Sprinkle with half of the parsley. Season generously with salt and pepper. Repeat with the remaining half of the ingredients.
- Pour the beef broth over the top. On the stove top, bring the liquid to a boil. (You may not be able to see the broth in the bottom of the pot, but you'll be able to hear when it boils).
- Remove from heat and cover the pot. Put the covered pot in the oven and cook for at least three hours (or up to 4 or 5 hours).
- About half-way through cooking, check the pot and add more water if necessary. There should be about an inch of liquid in the bottom of the pot at all times.
- Serve with bread for mopping up the juices.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 623 Total Fat: 36g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 105mg Sodium: 1695mg Carbohydrates: 40g Fiber: 4g Sugar: 4g Protein: 35g
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Who Dished It Up First: Adapted from Food.com