Dublin Coddle Recipe
This Dublin Coddle recipe brings together caramelized onions, carrots, sausages, and potatoes, all simmered in a seasoned broth for a comforting Irish meal. The slow cooking allows the flavors to fully develop, making each bite incredibly satisfying. It is simple to prepare and perfect for serving as a main course.
Ingredients
- 12 ounces thick-cut bacon, cut into 1” pieces
- 8 Irish Banger Sausages, or bratwurst
- 2 peeled thickly sliced yellow onions
- 2 rinsed thickly sliced leeks, green parts removed
- 4 finely minced garlic cloves
- 2 cups peeled carrots cut into ¼ moons
- 8 cups chicken stock
- 3 pounds peeled Yukon gold potatoes, sliced ¼” thick
- 2 tablespoons melted unsalted butter
- coarse salt and fresh cracked pepper tot taste
- chopped fresh Italian flat leaf parsley for garnish
Instructions
- Add the bacon to a large Dutch oven pot over medium to low heat and cook until crispy brown. Set them aside in a bowl.
- Next, turn the heat up to medium and sear the sausages on both sides just blistering them until brown to give them a little color. Set them to the side on a plate.
- Add in the onions and leeks, gently season with salt, and then sauté over medium heat for 5 to 6 minutes or until they start to turn brown.
- Turn the heat down to low and cook for a further 10 to 12 minutes to caramelize while stirring occasionally.
- Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
- Add the carrots, turn the heat back to medium, and sauté for 4 to 5 minutes just to help cook the carrots a bit.
- Sprinkle back in the bacon and then evenly spread the seared sausage overtop.
- Next, add the stock and season it with salt and pepper.
- Layer on and fan out the potato slices over top of everything else in the pot.
- Gently season the potatoes with salt and pepper, add on a lid, and cook over low-to-low-medium heat for 1 hour or until everything is cooked and tender.
- Remove the lid, drizzle on the melted butter, and place on a middle rack in the oven at 450°. Cook for 15 to 20 minutes to help brown up the potatoes.
- Garnish with chopped fresh parsley and serve in bowls.
Notes
I highly recommend when making this Dublin Coddle recipe, to take your time caramelizing the onions. Rushing this step means you’ll miss out on the deep, sweet flavor they bring, and trust me, that slow-cooked sweetness really makes the dish.
The best potatoes for the job: I prefer Yukon gold potatoes because they hold their shape while becoming creamy inside. Other potatoes can work but may not give the same texture balance.
Don’t waste the flavor at the bottom: If too much fond builds up at the bottom of the pot, I add a splash of water and scrape it up. That’s where a lot of flavor is hiding.
Let it rest before serving: Letting the coddle rest for a few minutes after it comes out of the oven is key. It helps all the flavors settle and makes a big difference.
Use up extra pork for even more flavor: If I have spare cuts of pork, I throw them in while the bacon is crisping. It’s a great way to use up leftovers.
Make-Ahead: For freshness it’s best to serve this soup once it is finished cooking. However, it can be made up to 2 days ahead.
How to Store: This Dublin Coddle will keep well in the refrigerator, covered, for up to 5 days. It will also freeze well, covered, for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of the coddle to a medium-sized sauce pot and heat over low heat until hot.
Nutrition
Calories: 463kcalCarbohydrates: 48gProtein: 16gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 44mgSodium: 692mgPotassium: 1244mgFiber: 6gSugar: 9gVitamin A: 5832IUVitamin C: 41mgCalcium: 63mgIron: 3mg