I make it with rashers (which are just another name for bacon) and bangers (that’s sausages, of course). I love layering it all with onions and potatoes, though sometimes I swap in turnips for a keto-friendly twist. Then, I slow cook it for hours, letting everything simmer together with chicken broth in the oven at a low temperature. And let me tell you, the result is pure magic in a bowl! Honestly, you wouldn’t believe how something so delicious could come from such rustic and humble ingredients. I’ve even got slow cooker and Instant Pot directions to make it even easier. You’re going to love this one… I know I do! St. Patrick’s day is just around the corner. If you are looking for some authentic Irish food, this is it! For years we have been eating corned beef and cabbage, which is not actually authentic Irish food. It was made famous by Irish Americans. This stew, on the other hand, has deep roots in Irish food culture and is beloved by the locals. I love the simplicity and easiness of this coddle and the bursting flavors and heart warming coziness you feel after finishing a bowl full of this deliciousness, alongside some nice crusty bread.
What is Dublin Coddle?
Dublin is the capital of Ireland and coddle means cooking slow and gentle. This traditional potato and sausage stew is classic comfort food at its best! Sausage and potatoes just seem to go great together in so many recipes like Zuppa Toscana and sausage potato casserole. This Irish coddle is inexpensive, easy to prepare and is often eaten in winter months, as it is packed with the protein and fat needed in cold weather. This rustic fare has been served in Dublin and the center of Ireland since the 1600’s. The beauty of all this is it needs very few ingredients. Many of them are already in your kitchen.
Ingredients Needed
Bacon – Cut into 1 inch strips. Mmm, we’re off to a mighty good start! Sausage – If you have access to traditional bangers, great. If not, no problem, any good pork sausage links will work. I am using beer brats. Potatoes – Washed and cut into chunks. You want something starchy. Russet, Idaho and Yukon gold are my top choices. Onions – Cut into rings. Garlic – Cut into large slices. Chicken broth – For flavor and to cook the potatoes. Bay leaves – For their distinctive flavor. Fresh thyme – One of my favorite herbs. Fresh parsley – For a little extra flavor and a lot of extra color.
Dublin Coddle Recipe
Get the biggest, deepest dutch oven you can find in your kitchen, as this is a one pot meal and you want to make a huge batch of. I always start by cooking some bacon! What better way to kick off those hearty flavors? I fry it up in my Dutch oven (or any large, oven-safe pot I have) until it’s perfectly crispy. Once it’s done, I take it out and set it aside. Now, it’s time to preheat the oven to 300°F, letting it warm up while I keep working on the coddle. Next up, I brown the sausages. I don’t worry if they’re not fully cooked through, just getting a nice brown color on them is good enough because they’ve got plenty of cooking ahead. I remove them and set them aside with the bacon. Now, I toss in some onions and garlic, letting them sauté for a few minutes until they’re just starting to soften. Then comes the fun part! Layering the coddle! I place the meats back into the pot, cutting the sausages in half, and then add them on top of the onions and garlic. I like to toss in a few bay leaves, some fresh thyme, and parsley at this stage. After that, I layer the potatoes on top and give them another good sprinkling of fresh herbs. With everything in place, I pour in the chicken broth and cover the pot. Now it’s time to let the oven take over. I pop the lid on my Dutch oven and stick it into the preheated oven for two hours. The magic is happening slowly but surely. After some time the aromas will start greeting you in every room of your house. I bet you will be tempted to peak into that steaming hot pot of your coddle. Just be patient… Open that bottle of Guinsess stout and chill out!
Slow Cooker method
For the Slow Cooker method, I start by frying up the bacon in a skillet, then brown the sausages in the same pan. Once those are done, I sauté the onions and garlic. In the slow cooker, I layer the onion and garlic mixture on the bottom, followed by the meats, bay leaves, and some herbs. I top it off with the potatoes and more fresh herbs. Finally, I pour in the chicken broth, cover, and cook on high for 2-3 hours or on low for 4-6 hours. The slow cooker does the rest, turning it into a warm, hearty meal.
Instant Pot method
I set the Instant Pot to SAUTÉ mode and start by frying the bacon until it’s crispy, then remove it. Next, I brown the sausages in the same pot, then set those aside as well. I toss in the onions and garlic, letting them sauté for a few minutes until they’re fragrant. After that, I add the meats back in, followed by the bay leaves and some fresh herbs. I layer the potatoes on top with more herbs and pour in the chicken broth. I close and lock the lid, set the Instant Pot to MANUAL mode, and set the timer for 20 minutes. Once it’s done cooking, I use the quick release method to relieve the pressure, and it’s ready to serve!
How to make it keto friendly?
Easy!! I just swap out the potatoes with turnips. Even though it’s tempting to use cauliflower, it cooks too quickly for this dish, so turnips work much better. How does that hearty pot look? Mmm, now that’s what I call comfort food! Whichever method you choose, once it’s ready all you have to do is ladle big scoops into a big bowl. Please don’t forget some chunky crusty bread, like my no-knead bread, to mop up this coddle from Dublin… YOUR VERY OWN DUBLIN CODDLE!! Stay tuned for more amazing and authentic recipes from all over the world. Be sure to subscribe to GypsyPlate, and Happy Saint Patty’s day!!!
Dublin Coddle, in our Gypsy Bowl… enjoy!
If you love comfort food, try these other hearty recipes!Welsh RarebitGrillades & GritsLoaded Cauliflower SoupJagerschnitzelCreamy Lemon ChickenCrock Pot Islander PorkSwedish MeatballsGreek Bean Soup (Fasolada)Johnny Marzetti
