Dublin Coddle Recipe

Dublin Coddle Recipe

If you want to warm up on a brisk and chilly winter's day or celebrate St. Patrick's Day in true Dublin style, Dublin Coddle is your authentically Irish recipe. It's a historic, savory, and Irish hearty dish, slowly cooked and braised in broth with sausages and potatoes.

Prep Time10

Cook Time1 10

Total Time1 20

Servings: servings

Calories: 413kcal

Author: Stephanie Wilson

Ingredients

1/2 lbs thick cut bacon 6-8 slices, chopped
1 lbs Irish banger sausages or good quality pork sausage
2 onions sliced
black pepper to taste
1 medium leek white with light green parts, sliced
2 bay leaves
2 sprigs fresh thyme
1/4 cup fresh parsley chopped
2 garlic cloves minced
6 russet potatoes peeled and cut into large chunks
2 cups beef broth

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Instructions

Preheat the oven to 325 degrees F.
Cook the bacon in a skillet over medium-high heat. Drain on a paper towel, and reserve 1 tablespoon of the drippings in the pan.
Heat the skillet over medium heat and add the banger sausages. Cook, turning as needed until evenly browned, about 15 minutes. Remove the sausages from the skillet, slice and set aside.
Using the same skillet, saute the onions until soft, about 5 minutes.
In a casserole dish, layer the onions, half of the banger sausages, and bacon in the bottom of the dish, seasoning each layer with freshly ground black pepper to taste. Add the leeks, herbs, and garlic and finally top with the potatoes and remaining banger sausages and bacon. Season again with black pepper. Pour the beef broth over the sausages and vegetables.
Cover the casserole tightly with a lid or sheet of foil and bake for 40-45 minutes, or until the potatoes are tender.
Traditionally served with Irish Soda Bread to mop up the juices.

Notes

In my market, banger sausages are always stocked near the bratwurst. If you can't find them, use a good quality pork sausage. This could be bratwurst, although the spices in the sausage are a bit different. Large breakfast sausages (not links) could also be substituted. Ask your butcher for recommendations as well.

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