Dublin Coddle is an Irish stew originating in Dublin, Ireland. Sausage, ham, bacon, potatoes and onion are tossed together in beer and stock and slow cooked until ready making this one pot meal the perfect Sunday dinner!
St. Patrick’s Day
Like many special days, St. Patrick’s Day is a global holiday celebrated with good food and drink.
The day observes of the death of St. Patrick, the patron saint of Ireland and has has evolved into a celebration of Irish culture with parades, special foods, music, dancing, drinking and a whole lot of green, like green beer!
For one day a year we all want to be Irish and celebrate. Or maybe it’s just another excuse to try new food, and drink!
The name ‘coddle’ is most likely derived from caudle, which comes from the French term meaning to boil gently, parboil or stew. Cooked low and slow the stew becomes a flavourful one pot meal.
This hearty sausage and potato stew dates back to the 1700s and was traditionally a meal eaten during the colder months using up leftovers in the fridge. Legend dictates Irish wives would toss ingredients into a pot and go to bed. The coddle would simmer until husbands returned home from a night of drinking.
While channel surfing one night and stumbling across You Gotta Eat Here, the Canadian version of Diners, Drive-ins and Dives, a dish 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.
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.
What Beer to Use?
The right kind of beer is really important. You want a beer that can hold up to the other flavours in the dish so don’t use a light beer or simple wheat ale.
I like to use a dark ale, stout or porter as they offer so much flavour to the dish that I could seriously drink the broth.
- Dark beer or a stout 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.
- This is a hearty 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.
Others dishes you might like to try:
- Irish Soda Bread
- Beef Stew with Bacon
- Chile Verde with Pork
- Slow Cooker Five Spice Chicken
- Slow Cooker Beef Carbonnade
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 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.