Dublin Coddle is not a term you hear every day. Unless you are Irish or from Dublin. The first time I heard it earlier this year I couldn’t stop staying Dublin Coddle. I would even try to add my best and Irish accent and fail miserably.
While channel surfing, You Gotta Eat Here, the Canadian version of Diners, Drive-ins and Dives, popped up and caught my attention. They were in Ireland and were featuring a Chef making a Dublin Coddle. Some things are just meant to be. Dublin Coddle Dublin Coddle. See? It’s catchy.
A coddle is an Irish dish often made to use up leftovers like bacon, potatoes and sausage. It dates back to the 1700s and is traditionally a dish eaten during the colder months. The name ‘coddle’ is most likely derived from caudle, which comes from the French term meaning to boil gently, parboil or stew. Or so the research indicates.
Guess what? I wanted to make it. What I saw on TV was simple enough and reminiscent of another recipe I used to make a long time ago (well ok in the 90’s); smoked sausage, potatoes and carrots, cooked together in a pot with water, salt and pepper. Maybe some parsley for colour.
For my coddle I used a local craft beer from Village Brewery, and bacon. Be sure to have crusty bread to mop up the broth and even better on St. Patrick’s Day. Here’s how we did it.
- 1 pkg of bacon, cut into a chunks
- 3 mild Italian sausage, uncooked
- 1 medium yellow onion, sliced
- 1 pkg smoked Mennonite sausage, sliced into chunks
- 2 lbs or 6 medium yellow potatoes, peeled and cut into chunks
- ½ cup parsley, chopped
- good pinch salt and pepper
- 4 cups warmed chicken broth
- 1 bottle of beer
- Crusty bread
- Preheat oven to 375F.
- Heat a large, oven safe Dutch oven or casserole pot over high heat. Add Italian sausage and the bacon and cook long enough to add colour but not cook through, about 5 minutes. Remove them to drain on paper towels. Drain all grease except two tablespoons. Once sausage cools cut on diagonal into large chunks.
- Add onions and Mennonite sausage to pot stirring to scrape up and bits on bottom and let cook about three minutes. Add potatoes, cooled sausage, bacon, parsley and salt and pepper.
- Pour in chicken broth and beer. Bring to a boil then immediately reduce heat and cover the pot.
- Place covered pot in preheated oven and cook for 3-4 hours. After 2 hours check your liquid level and add more stock if needed.
- Serve hot with fresh crusty bread.