Dublin Coddle

Dublin Coddle is one of Ireland’s oldest and finest ways to use up leftovers from the week. Generally, there has never been a specific recipe… 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 consisting of only salt,  pepper, a smidgen of Guinness beer and finally some parsley. This is all simmered together in one pot for an ultimate Winter Wonderland of Comfort Food!

Dublin Coddle by The McCallum's Shamrock Patch

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 un browned and usually becomes a murky grey– as I like to describe it. I prefer mine more browned and not a murky grey, you can simply do your as you like.

Dublin Coddle

  • 2 pounds quality pork sausages, roughly sliced
  • 1 pound bacon or rashers, chopped into bite-sized pieces
  • 1 pound good quality ham, in bite sized pieces
  • 2 large onions, sliced
  • 2 pounds waxy potatoes, sliced
  • 2 cups Ham stock, or broth
  • 1/4 cup fresh parsley, chopped
  • Splash of Guinness Beer
  • 1 tablespoon rapeseed oil, or olive oil
  • Kosher salt
  • freshly ground black pepper

Directions

  1. Heat a large skillet on medium heat. Add oil to heated skillet. Add sausage and brown on all sides (traditionally they do not brown them).
  2. Place large pot on stove big enough to hold all ingredients. Add broth to pot- turn on medium heat. Now you may add rashers (bacon), potatoes, sausage, ham, 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 browned also you may cook it longer if you prefer to do so. Serve with Irish Soda bread.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given 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

  1. 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

    Like

  2. 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 =)

    Like

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