Fall Menu/ One Pot/Skillet Meals/ Pork/ Soups/ Soups and Stews/ St. Patricks Day/ Uncategorized/ Winter Menu

Irish Dublin Coddle

Irish Dublin Coddle during modern times is a beautiful update to a Traditional Irish recipe for Dublin Coddle, aka Dublin Dish containing quality plain pork sausages, rashers, quality ham, onions, potatoes, broth, Guinness Beer, fresh chopped parsley, and seasoned with only salt and pepper.

Dublin Coddle, aka Dublin Dish, is a masterpiece of the Capitol of Ireland. It could well be considered comfort food to the people Ireland, very inexpensive to make, as well as easy to prepare. Coddle is often eaten in the winter months.

 

 

Dublin CoddleIt has been said that, In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often prepared on Thursdays as it enabled a family to use up any remaining sausages or rashers (bacon).

Dublin Coddle isn’t a low-fat, low-calorie dish by any means; I save it for celebrations and special occasions. It’s is a portion of pure heartwarming comfort food that is pretty plain, simple, and cut and dry to make.

 

 

 

 

Dublin Coddle aka Dublin Dish is a masterpiece of the Capitol of Ireland. It could well be considered comfort food to the people Ireland, very inexpensive to make, as well as easy to prepare. Coddle is often eaten in the winter months. It has been said that, In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often prepared on Thursdays as it enabled a family to use up any remaining sausages or rashers (bacon).My husband’s family is Irish, and of course, I start making a big to-do over his favorite Holiday ST. Patrick’s Day well in advance every year. Irish recipes begin making an appearance before March 17th in our house. I would get kick-started today and do a bit of an update to one of our favorite family recipes, Dublin Coddle.

 

 

What is St. Patrick’s day truly about?

Saint Patrick’s Day, or the Feast of Saint Patrick ( in Irish: Lá Fhéile Pádraig, “the Day of the Festival of Patrick”), is a cultural and religious celebration occurring annually on March 17th, the date of the death of the most commonly recognized patron saint of Ireland, Saint Patrick (c. AD 385–461).

 

In America, we have dubbed it a drinking celebration.

 

 

Below you will find my updated version of a favorite family comfort food with simple ingredients and easy directions to kick your celebration.

 

 

 

Dublin Coddle

  • One tablespoon of olive oil
  • Two pounds of quality plain pork sausages, roughly sliced  (2 inches)
  • One  pound of extremely thick bacon or rashers, chopped  (2 inches)
  • One pound of good quality ham, in bite-sized pieces (inches)
  • Two large yellow onions, sliced
  • Two pounds of russet potatoes, sliced
  • Three cups of Ham stock, or broth
  • One cup of water
  • Splash of Guinness Beer
  • 1/4 cup fresh parsley, chopped
  • Kosher salt
  • freshly ground black pepper

 

 

 

 

 

 

5 from 7 votes
Leek & Potato Soup- leek Agus prátaí anraith; is such an excellent traditional Irish food and the perfect luncheon item to roll out in celebration of the beloved St. Patrick combining fresh leeks with potatoes, shallots, Traditional Irish Style boiling bacon, heavy cream and perfectly seasoned in a simple, timeless manner.
Irish Dublin Coddle
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

Dublin Coddle is a Traditional Irish recipe for Dublin Coddle aka Dublin Dish containing quality plain pork sausages, rashers, quality ham, onions, potatoes, broth, Guinness Beer, fresh chopped parsley, and seasoned with only salt and pepper.

Course: Main Course
Cuisine: Irish
Keyword: bacon, Ham, Pork sausage, Potatoes
Servings: 8 People
Calories: 326 kcal
Author: hmccallum
Ingredients
  • 2 tablespoons Olive oil
  • 2 pounds Plain pork sausage links browned, sliced 2x2
  • 1 pound Extremely thick bacon or rashers chopped, 2x2
  • 1 pound Ham chopped, bite-sized pcs
  • 2 large Onions sliced
  • 2 pounds Potatoes sliced
  • 3 cups Ham stock or broth
  • 1 cup Water
  • 4 ounces Guinness Beer
  • ¼ cup Parsley chopped
  • Kosher salt to own taste, optional
  • Freshly ground pepper to own taste
Instructions
  1. Heat the large skillet over medium heat add olive oil to heated skillet. Next, you will add quality plain pork sausages, brown on all sides (traditionally the Irish do not brown the sausage)
  2. In a metal frying pan or skillet on medium heat, cook bacon (rashers) till completely done but not crispy (You are basically rendering the fat off of them)
  3. Meanwhile, place the large pot with a tight-fitting lid or a Dutch oven on the stove (large enough to hold all ingredients mentioned) Add broth to pot, turn on medium heat. Now you may add cooked quality pork sausage, rashers (bacon), ham, onions, potatoes, a splash of Guinness, salt, and pepper.
  4. Bring to a good simmer and reduce heat. Cook on low for about 30-40 minutes add fresh parsley at this time. Simmer for another 10-12 minutes.
Recipe Notes

Traditionally the sausage may or may not be browned also you may cook it longer if you prefer to do so.

 

 

 

 

Don’t forget to use the Pin and Print options to save the recipe!

 

 

 

 

 

 

 

 

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10 Comments

  • Reply
    Thunderbird
    March 11, 2015 at 11:31 am

    Reblogged this on Cooking for Two on the Road.

  • Reply
    mealplanmaven
    February 25, 2015 at 7:12 pm

    Love, love, love your new blog design! And this dish looks amazing…so full of fantastic flavors! Well done Heidy!

  • Reply
    Renee's Kitchen Adventures
    February 24, 2015 at 9:58 pm

    I’ve never had coddle, but it looks delicious! I have to admit, my Irish food history doesn’t go very far past corned beef and shephards pie! I need to expand my taste buds and give this a try!

  • Reply
    anglemoine
    February 24, 2015 at 8:19 pm

    First, I am LOVING the new blog design! It looks incredible!!! And this recipe, yes please! The flavors sound incredible!!!

  • Reply
    peter @feedyoursoultoo
    February 24, 2015 at 7:47 pm

    Love the dish and love the beer. I have my fork and glass.

  • Reply
    Nicole Neverman
    February 24, 2015 at 7:47 pm

    This sounds really delicious! I’ve never had a Dublin Coddle, but I will have to get my Irish fiance to make this with me 🙂

  • Reply
    Tara
    February 24, 2015 at 4:32 pm

    I love Coddle and that looks so good!!

  • Leave a Reply

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