Dublin Coddle is the ultimate Irish comfort food, a rustic one-pot meal that transforms humble ingredients into a deeply satisfying dish. This hearty stew relies on the rich flavors of smoked bacon bits and meaty pork sausages, simmered slowly with layers of sliced onions and potatoes. The key to a great coddle is low and slow cooking, which allows the onions to melt into the broth, creating a thick, savory gravy without the need for flour or cream. The result is tender meat, soft potatoes, and a rich, aromatic soup that is perfect for chilly evenings. It is a simple, economical dish that feels luxurious on the plate, ideal for a cozy family dinner or a traditional pub-style feast. Serve it hot with soda bread for soaking up every last drop of the flavorful broth.
Dublin Coddle (Irish
Description
Dublin Coddle is the ultimate Irish comfort food, a rustic one-pot meal that transforms humble ingredients into a deeply satisfying dish. This hearty stew relies on the rich flavors of smoked bacon bits and meaty pork sausages, simmered slowly with layers of sliced onions and potatoes. The key to a great coddle is low and slow cooking, which allows the onions to melt into the broth, creating a thick, savory gravy without the need for flour or cream. The result is tender meat, soft potatoes, and a rich, aromatic soup that is perfect for chilly evenings. It is a simple, economical dish that feels luxurious on the plate, ideal for a cozy family dinner or a traditional pub-style feast. Serve it hot with soda bread for soaking up every last drop of the flavorful broth.Ingredients
Directions
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Peel the onions and slice them into thick rounds.
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Peel the potatoes; if they are large, cut them into halves or quarters, otherwise leave them whole.
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Finely chop the fresh parsley.
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In a heavy-based casserole pot with a tight-fitting lid, layer the sliced onions on the bottom.
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Add a layer of bacon bits over the onions, followed by a layer of sausages.
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Sprinkle each layer with freshly ground black pepper.
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Add the potatoes and any remaining bacon or sausages, continuing to layer until all ingredients are used.
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Pour in about 2 cups of water, just enough to barely cover the bottom layer.
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Bring the pot to a boil on the stovetop, then immediately reduce the heat to the lowest setting.
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Cover tightly and simmer gently for 2 to 3 hours. Alternatively, place the covered pot in a preheated oven at 250&# 194;°F (120ðC) for 3 hours.
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Check occasionally to ensure the liquid hasn't evaporated completely, adding a splash of hot water if needed, but keep the simmer very gentle.
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Once the potatoes are tender and the meat is falling apart, stir in the chopped parsley.
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Serve hot in deep bowls, optionally with soda bread for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1106.2kcal
- % Daily Value *
- Total Fat 74.8g116%
- Saturated Fat 25.1g126%
- Cholesterol 111.2mg38%
- Sodium 2877.2mg120%
- Total Carbohydrate 39.0g13%
- Dietary Fiber 9.2g37%
- Sugars 5.6g
- Protein 70.5g141%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
