why make this recipe
This recipe is warm, simple, and filling. It uses common ingredients and cooks slowly so flavors come out well. Many families like it on cold nights or for a quick low-effort meal.
introduction
Traditional Dublin Coddle is a simple Irish stew with sausages, bacon, potatoes, and onions. It cooks slowly in one pot. For a quick reference about the dish, see EasyDishy Dublin Coddle guide.
how to make Traditional Dublin Coddle
Make this dish in a large pot. First cook the bacon so you get flavor from the fat. Brown the sausages next to seal juices. Then layer potatoes and onions. Add broth, season, and simmer until the potatoes are soft. This method keeps the meat moist and makes a nice broth. You can also read similar classic recipes on EasyDishy traditional recipes for more ideas.
Ingredients :
6 sausages, 4 slices of bacon, 4 potatoes, sliced, 2 onions, sliced, 4 cups chicken or beef broth, Salt and pepper to taste, Fresh parsley for garnish
Directions :
- In a large pot, cook the bacon until crispy.
- Add the sausages and brown on all sides.
- Layer the sliced potatoes and onions over the sausages and bacon.
- Pour in the broth and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 1-1.5 hours until the potatoes are tender.
- Garnish with fresh parsley before serving.
how to serve Traditional Dublin Coddle
Serve hot from the pot. Use a ladle to get meat, potatoes, and broth together. A slice of soda bread or plain bread works well. Garnish with chopped parsley for color.
how to store Traditional Dublin Coddle
Let the coddle cool to room temperature. Put it in an airtight container. Store in the fridge for 3 to 4 days. Reheat on the stove over low heat until warm. You can freeze it for up to 3 months; thaw in the fridge before reheating.
tips to make Traditional Dublin Coddle
Use good sausages for best taste. Do not stir too much after you layer the potatoes to keep the layers intact. Cook low and slow so the potatoes soak the broth. For extra flavor, brown the bacon and sausages well. For more notes and simple tips, check EasyDishy cooking notes.
variation (if any)
- Use beef stock instead of chicken for deeper flavor.
- Add carrots or peas for more vegetables.
- Swap pork sausages for lamb sausages if you like a stronger taste.
FAQs
Q: Can I use frozen potatoes?
A: Fresh sliced potatoes work best. Frozen may turn soft and break down.
Q: Do I need to peel the potatoes?
A: You can leave the skin on if the potatoes are clean and thin-skinned.
Q: Can I make this in a slow cooker?
A: Yes. Brown the meat first, then add all to the slow cooker and cook on low for 6-8 hours.
Q: Is this dish spicy?
A: No. It is mild. Add pepper or chili if you want heat.
Conclusion
For a tested recipe and more background on Dublin Coddle, see this detailed version on Dublin Coddle Recipe (Irish Sausage and Potato Stew).
Traditional Dublin Coddle
Ingredients
Method
- In a large pot, cook the bacon until crispy.
- Add the sausages and brown on all sides.
- Layer the sliced potatoes and onions over the sausages and bacon.
- Pour in the broth and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 1-1.5 hours until the potatoes are tender.
- Garnish with fresh parsley before serving.