A Dublin Coddle is a one pot dish originating in Dublin, Ireland. Typically leftover pork sausage, ham, bacon, potatoes and onion are tossed into a heavy pot, topped with stock, covered and baked for a couple hours to blend the flavours and cook the potatoes.
While channel surfing one night, You Gotta Eat Here, the Canadian version of Diners, Drive-ins and Dives, caught my eye. The crew and host were filming in Dublin, Ireland and featuring a Chef making a Dublin Coddle. I was very Intrigued, it looked so good. The Chef used ham hock, a couple different pork sausages and bacon. He said pork was the main ingredient and his Dublin Coddle had four variations of pork products.
A Dublin Coddle dates back to the 1700s and is traditionally a dish eaten during the colder months using up leftovers in the fridge. 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.
This stew reminds me of another stew I use to make on the stove consisting of smoked sausage, potatoes and carrots. A very simple dish yet the potatoes cooking down in both provide a creaminess to the stew without adding any dairy products. I also use a dark ale, stout or porter in this coddle.
- Dark beer adds depth and flavour to slow cooked dishes. A light beer will not offer the same flavour.
- Have crusty bread or Irish Soda Bread on hand to mop up the broth.
- Great dish to make while camping. Prepare what you can in advance, keep cool until ready to cook in a heavy bottom pot with a lid.
Try this stew on St. Patrick’s Day – our kids loved it! Serve with Irish Soda Bread and beer!
- 250 gr bacon or 1/2 pkg cut into chunks
- 3 mild Italian sausage uncooked and left whole
- 1 medium yellow onion sliced
- 1/2 pkg or 190gr smoked Mennonite sausage sliced into chunks
- 4 medium yellow potatoes peeled and cut into chunks
- 1/2 cup chopped parsley divided in two
- good pinch sea salt and cracked pepper
- 4 cups warmed chicken broth
- 1 bottle of dark 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 slices to pot stirring to scrape up and bits on bottom and let cook about three minutes.
- Add potatoes, cooled sausage, bacon, half the parsley, salt and pepper.
- Pour in beer and bring to a boil. Add chicken broth, reduce heat and cover the pot.
- Place covered pot in preheated oven and cook for 2 hours.
- Serve hot with fresh crusty bread.