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Dublin Coddle

February 4, 2014 (Last Updated: October 8, 2021)

Dublin Coddle is one of Ireland’s oldest and most satisfactory ways to use leftovers from the week. Generally, there has never been a specific recipe, and there are some basics to the recipe. You will always find the traditional recipe calls for Rashers (Bacon), pork sausages, potatoes, onions, and broth. You might luck out and find a hint of barley. The seasoning will be simple: only salt, pepper, a smidgen of Guinness beer, and some parsley. This is all simmered together in one pot for an ultimate Winter Wonderland of Comfort Food.

 

 

Dublin Coddle

 

 

Irish Dublin Coddle is a hearty food that probably originated as an alternative to the basic Irish Stew in urban areas where mutton was readily available compared with rural Ireland.

Preserved salted bacon would have been widely available and contributes to the signature salty flavor of Irish coddle. Coddle is predominately a Dublin dish and is sometimes referred to as Dublin Coddle.

In more traditional times, the sausage in Dublin Coddle is left unbrowned and usually becomes a murky grey, as I like to describe it. I prefer mine more browned and not a dark grey, and you can do as you want.

 

Dublin Coddle

  • Two pounds quality pork sausages, roughly sliced.

  • One pound bacon or rashers, chopped into bite-sized pieces

  • One pound good quality ham, in bite-sized pieces

  • Two large onions, sliced

  • Two pounds waxy potatoes, sliced

  • Two cups Ham stock or broth

  • 1/4 cup fresh parsley, chopped

  • Splash of Guinness Beer

  • One tablespoon rapeseed oil or olive oil

  • Kosher salt

  • freshly ground black pepper

 

 

 

Directions for Dublin Coddle

  1. Heat a large skillet on medium heat. Add oil to the heated skillet. Add sausage and brown on all sides (traditionally, they do not brown them).

  2. Place a large pot on the stove big enough to hold all ingredients. Add broth to pot- turn on medium heat. Now you may add rashers (bacon), potatoes, sausage, ham, a splash of Guinness, salt, and pepper.

  3. Bring to a good simmer and reduce heat. Cook on low for about 25-30 minutes

  4. Add the sliced onions and parsley. Cook for another 10 minutes.

 

 

 Note -Traditionally, the sausage may or may not be also browned. You may cook it longer if you prefer to do so. Serve with Irish Soda bread.

 

Dublin Coddle

Dublin Coddle

hmccallum
Dublin Coddle is one of Ireland’s oldest and most satisfactory ways to use leftovers from the week. Generally, there has never been a specific recipe, and there are some basics to the recipe. You will always find the traditional recipe calls for Rashers (Bacon), pork sausages, potatoes, onions, and broth.
Prep Time 20 mins
Cook Time 45 mins
0 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Irish
Servings 8 People
Calories 972 kcal

Ingredients
  

  • 2 pounds pork sausage links deli-style and sliced
  • 1 pound bacon thick-cut rashers chopped
  • 2 large yellow onions sliced
  • 2 pounds waxy potatoes sliced
  • 2 cups ham stock or broth
  • ¼ cup fresh parsley chopped
  • 1 splash Guinness Beer optional
  • 1 tablespoon oil
  • Kosher salt to taste
  • freshly ground pepper to taste

Instructions
 

  • Gather all equipment and ingredients and begin prepping them.
  • Heat a large skillet on medium heat. Add oil to the heated skillet. Add sausage and brown on all sides (traditionally, they do not brown them).
  • Place a large pot on the stove big enough to hold all ingredients. Add broth to pot- turn on medium heat. Now you may add rashers (bacon), potatoes, sausage, ham, a splash of Guinness, salt, and pepper.
  • Bring to a good simmer and reduce heat. Cook on low for about 25-30 minutes
  • Add the sliced onions and parsley. Cook for another 10 minutes.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 972kcalCarbohydrates: 22gProtein: 21gFat: 89gSaturated Fat: 32gPolyunsaturated Fat: 11gMonounsaturated Fat: 40gTrans Fat: 0gCholesterol: 136mgSodium: 948mgPotassium: 973mgFiber: 3gSugar: 3gVitamin A: 252IUVitamin C: 16mgCalcium: 38mgIron: 2mg
Keyword Dublin Coddle
Tried this recipe?Let us know how it was!

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2022 -2014. The unauthorized use or duplication of this material or photos without express and written permission from this blog’s author or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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6 Comments

  • Reply
    Cindy @ Hun... What's for Dinner?
    March 8, 2014 at 1:37 pm

    This looks so comforting and delicious! I’d love for you to come share at Simple Supper Tuesday. A new party starts every Monday night, so you still have time to link up this week!
    http://www.hunwhatsfordinner.com/2014/03/simple-supper-sunday.html

  • Reply
    Joanne T Ferguson
    March 8, 2014 at 9:05 am

    G’day! I could go for some of this right now Heidy!
    G’day! Your soup look terrific Barb! Wish I could try some now!
    View as party of this week’s Foodie Friends Friends St Patrick’s Day GREEN Recipes Party!
    Cheers! Joanne

  • Reply
    theninjabaker
    March 7, 2014 at 10:23 am

    Love learning about food traditions in different countries. Your Dublin Coddle looks like the ultimate comfort food =) Thank you for sharing the recipe for the Foodie Friends Friday St. Patrick’s Day Party =)

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