Teresa's Recipes
Dublin Coddle
Dublin Coddle is a beloved traditional Irish dish that warms the heart and soul, featuring succulent sausages, crispy bacon, tender potatoes, and sweet onions. This hearty and comforting casserole is traditionally enjoyed on cold winter nights and has roots that trace back to the 17th century, when it was often prepared as a way to use up leftover ingredients. With its rich flavors and simple preparation, Dublin Coddle embodies the essence of Irish home cooking, making it a perfect dish for family gatherings or a cozy dinner.
Ingredients
- to taste Salt
- to taste Pepper
- for garnish, chopped Fresh parsley
- 4 cups Chicken broth
- 4 medium, peeled and sliced Potatoes
- 2 medium, thinly sliced Onions
- 6 slices, chopped Bacon
- 6 Irish sausages, preferably pork Sausages
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 25g
- Sodium: 900mg
- Sugar: 2g
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the sausages over medium heat until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add the chopped bacon and cook until crispy. Remove from the skillet and drain on paper towels.
- In a large pot or Dutch oven, layer the sliced onions, followed by the sliced potatoes, browned sausages, and crispy bacon.
- Pour the chicken broth over the layered ingredients in the pot. Season generously with salt and pepper to taste.
- Cover the pot with a lid and place it in the preheated oven. Cook for 1 hour.
- After 1 hour, remove the lid and continue cooking for an additional 30 minutes, or until the potatoes are tender and the flavors have melded together beautifully.
- Before serving, sprinkle with fresh chopped parsley for a touch of color and freshness.
Tips
- For a smoky flavor, consider adding a few slices of smoked sausage to the mix.
- Feel free to incorporate other root vegetables such as carrots or parsnips for added sweetness and texture.
- This dish can be made a day in advance and reheated, as the flavors deepen overnight.