Irish Pub Skillet Dublin Coddle
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If you’re craving a taste of Ireland and Irish Pub comfort food, you will want to try this Irish Pub Skillet Dublin Coddle. Filled with the savory flavors of sausage and bacon, veggies and barley simmered in a fragrant broth.
We’ve taken some creative license with this skillet. A brief departure from a traditional Dublin Coddle you can find here.
What is Dublin Coddle?
Irish Central describes a Dublin Coddle as “a warming meal of sausages and potatoes, dates back to the 1700s and is traditionally thought of as a city dish eaten in the winter months.”
Traditionally the Dublin Coddle is a classic Irish dish made with potatoes, onions, rashers (bacon) and bangers (sausages) boiled in chicken stock.
What to Serve with Dublin Coddle?
Dublin Coddle is a one-pot meal. But adding an Irish Soda Bread would make this a perfect Irish Pub meal!
This recipe is one of our favorites.
Skillet Dublin Coddle
This Dublin Coddle veers from the familiar by cooking it in a covered cast-iron skillet versus a Dutch Oven or soup pot. But if you don’t have a covered oven-proof skillet, it works great in a covered oven-safe Dutch Oven too.
We’ve also added additional vegetables like onion, carrots, and celery along with barley and cabbage to enhance the flavor and make it a tad healthier.
For the sausages, use a good quality pork sausage. Bangers are traditional and incredibly delicious, but use what your butcher recommends. If you’re short on time, I’ve even made them with pre-cooked sausages which skips the step of browning and cooking the sausages ahead of time.
In this dish, we brown the sausages first, then slice into bite-size pieces. If you’re working with pre-cooked sausages, simply slice and add to the coddle with the broth.
Irish Pub Skillet Dublin Coddle
If you're craving a taste of Ireland and Irish Pub comfort food, you will want to try this Irish Pub Skillet Dublin Coddle. Filled with the savory flavors of sausage and bacon, veggies and barley simmered in a fragrant broth.
Ingredients
- 1 large onion, chopped
- 6 slices of thick bacon, chopped
- 3 large Yukon Gold potatoes, thinly sliced
- 2 carrots, chopped
- 1 stalk celery, chopped
- 1/2 cabbage, thinly sliced
- 8 butchers pork sausages
- 2½ cups chicken stock
- 1 bay leaf
- 1/2 cup pearl barley
- large bunch of fresh parsley, chopped
- Sea salt and ground black pepper
Instructions
- Heat a large oven-safe skillet over medium-high heat. Once hot, drizzle a drop of oil in the pan and fry the bacon and sausages until golden brown on all sides and mostly cooked. Remove to a plate and drain on paper towels. Once cooled, slice the sausages into bite-size pieces.
- To the same skillet add onions, celery, carrots, and cabbage. Saute for 3 minutes, or until the vegetables begin to soften. Then layer the skillet with the bay leaf, cooked bacon, and sausages, pearl barley, and finish with a layer of sliced potatoes. Pour the stock in, season with salt and pepper, and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook on the stovetop for 40 minutes.
- Meanwhile, preheat the oven to 425 degrees F.
- Remove the lid, check to make sure the barley and potatoes are soft and dot the potatoes with butter. Season with sea salt and freshly ground black pepper; transfer to the oven and cook, uncovered, for 15 minutes or until the potatoes turn golden brown.
- Ladle generous servings of the stew in bowls, garnish with fresh parsley and serve with crusty bread or Irish Soda Bread to mop up the juices.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 401Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 691mgCarbohydrates: 53gFiber: 6gSugar: 6gProtein: 17g
