dublin coddle

Your family is going to love my twist on this Irish Classic.  My Dublin Coddle made with chicken sausage is a hearty simple dish that can easily be adapted with your favorite sausage.

Dublin Coddle with Chicken Sausage

bacon

chicken sausage (or your favorite sausage)

onions (thick sliced)

garlic (fine dice)

carrots (rough cut)

parsley (fine dice)

potatoes (cut in large chunks)

thyme (fresh -chopped (dry thyme can be used))

sea salt (to taste)

black pepper (to taste)

chicken broth (low sodium or regular)

Guinness (chicken broth can be substituted)

Preheat oven to 350 degrees.

Place bacon in an oven-proof skillet or Dutch oven and cook over medium-high heat until the bacon is well cooked and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate until needed.Drain any excess oil from the pan.

Add the sausages to the skillet and sear for 3 to 4 minutes on both sides.  When the sausages have good color, turn off the stove and remove them from the skillet.

After removing the sausage, deglaze the pan with the Guinness (or chicken stock), scraping all the tasty bits off the bottom of the pan.

With the pan off the burner add the sliced onions and garlic to the bottom of the skillet. Season with half of the sea salt, black pepper, thyme and parsley.

Add the chicken sausage and chicken stock to the pan.

Add a layer of potatoes, carrots and bacon on top of the sausages. Add the remaining seasonings, cover the pot and place it in a 350 degree preheated oven for 1 hour and 15 minutes.Potatoes should be fork tender.

Carefully remove the pot from the oven and serve the Coddle with crusty bread.

Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food!

Dublin Coddle

bacon,

pork sausages (see notes)

all-purpose flour

Guinness beer (see notes)

potatoes,

onions,

garlic,

parsley

bay leaves

thyme

black pepper

beef, ham, or chicken broth

Preheat the oven to 300°F.

Heat a large, oven-proof Dutch oven over high...

Heat a large, oven-proof Dutch oven over high heat. Add in the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the Dutch oven.

Add the sausages in, a few at a...

Add the sausages in, a few at a time (don't crowd the pan), and cook on each side until just golden brown—no need to cook all the way through. Remove to a plate and continue with additional sausages. Remove to plate. When cool enough to handle. Slice into 1" pieces.

Reduce the heat to low, and then whisk...

Reduce the heat to low, and then whisk in the flour. Cook for 2 minutes, whisking constantly. Then remove from heat completely.

Whisk in the bottle of Guinness (see notes...

Whisk in the bottle of Guinness (see notes if you'd like to not use beer).

Place half of the potatoes in the gravy,...

Place half of the potatoes in the gravy, followed by half of the onions, half of the garlic, half of the bacon, half of the sausages, half of the parsley, the bay leaves, the thyme, and black pepper. Repeat layers with the remaining ingredients.

Pour the broth over the whole thing. Place...

Pour the broth over the whole thing. Place lid on, and bake in preheated oven for at least 2 hours (see notes).

https://www.youtube.com/watch?v=fzGkYwzAyW4

Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food!

GET THE RECIPE: https://wholefully.com/dublin-coddle-7/ 

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This Irish potato and sausage stew is the perfect comfort food for a chilly day, especially St. Patrick's Day! In the full post, you'll find:

— What kind of beer to use (and how to skip the beer altogether, if you need to)
— Why you shouldn't make this in the slow cooker
— And more!

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Dublin Coddle Recipe (Irish Sausage and Potato Stew)

Cooked low and slow, this Dublin Coddle will make your home smell amazing! Make this authentic Irish recipe to celebrate St. Patrick’s Day or for when you are craving warming comfort food.

sausages

onions

garlic (minced)

stout beer (optional)

potatoes

chicken broth

Kosher salt (to taste)

Preheat oven to 300ºF.

Place a large Dutch Oven on the stove, over medium-high heat, and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove into a paper towel-lined plate, to soak up the excess grease. Reserve.

Add the sausages and brown on all sides, about 2 minutes per side. Remove and reserve.

Discard most of the fat rendered in the pot, leaving just a couple tablespoons. Add the onions and sauté until beginning to brown, 3-4 minutes. You can add a little vegetable oil, if needed. Then, add the garlic and sauté until fragrant, 1-2 minutes.

Optional: Pour the beer to deglaze the pot, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.

Remove the Dutch Oven from the heat.

Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then, add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.

Pour the chicken broth. Bring the pot back to the stove and bring to a boil, over medium-high heat.

Cover and transfer the pot to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times, to prevent burning.

Taste and season with salt and pepper, if needed.

Garnish with more parsley and serve!

Traditional Irish recipe for Dublin Coddle, a delicious combination of onions, potatoes, bacon, and sausages

butter

onion

Canadian bacon

Salt

Pepper

chicken stock

In a large, heavy Dutch oven, heat the butter or oil over medium high heat. Add the sausages and cook until browned on all sides. Remove sausages from the pan.

While the sausages brown, cut the onion into thick slices. Peel and cut the potatoes into thick slices and cut the Canadian bacon in one-inch wide pieces.

Add the ingredients to the Dutch oven making layers of onion, potatoes, sausages, and Canadian bacon. As you make layers, salt and pepper each layer of potatoes and sprinkle over a little fresh thyme. Continue layering until all ingredients are used.

Add the chicken stock or broth to the pan along with enough water to bring the liquid to the top of the layered ingredients.

Bring the contents of the pot to a boil and then either (1) reduce the heat to low, cover and simmer for 45-60 minutes until the potatoes are tender. Turn off the heat and let sit until ready to serve. Bring back to the boil and stir in the parsley before serving. Or (2) cover and transfer to a 300 degree oven to cook for 3-4 hours. When ready to serve, gently stir in the parsley.

Serve with Irish soda bread spread generously with butter.

Looking for some authentic Irish fare for your St. Patrick&#x27;s day feast? Look no further than this hearty and cozy Dublin coddle. Loaded with rich and satisfying flavors, this is what you call comfort food!

bacon slices, cut into 1 inch pieces

lbs pork sausage links

lbs potatoes,

Cook bacon in large dutch oven (or other...

Cook bacon in large dutch oven (or other oven safe pot) over medium high heat. When crispy, remove from pot and place on paper towel covered plate. Start preheating oven to 300°F.

Add sausages to pot and brown each side....

Add sausages to pot and brown each side. Remove, cut in half and set aside.

Remove excess fat from pan, leaving about 1/8...

Remove excess fat from pan, leaving about 1/8 inch. Add onion and garlic to pot. Sauté  2-3 minutes.

Place bacon and sausage atop onions and garlic...

Place bacon and sausage atop onions and garlic and top with bay leaves and fresh thyme and chopped parsley.

Place potatoes on top of meats. Add chicken...

Place potatoes on top of meats. Add chicken broth and top everything with more thyme and parsley.

Cover pot and put in preheated oven. Bake...

Cover pot and put in preheated oven. Bake for 2 hours.

In a skillet, fry bacon until crisp. Remove...

In a skillet, fry bacon until crisp. Remove to paper towel lined plate.

Add sausages and brown up on all sides....

Add sausages and brown up on all sides. Remove and cut in half.

Add onion garlic mixture, followed by meats, bay...

Add onion garlic mixture, followed by meats, bay leaves and some of the herbs, potatoes and remaining herbs. Pour in chicken broth.

Cover and cook on high for 2-3 hours...

Cover and cook on high for 2-3 hours or low for 4-6 hours.

Set Instant Pot to SAUTE mode. Add in...

Set Instant Pot to SAUTE mode. Add in bacon and fry until crisp. remove to paper towel lined plate.

Remove excess fat from Instant Pot, leaving about...

Remove excess fat from Instant Pot, leaving about 1/8 inch. Add onion and garlic to pot. Sauté  2-3 minutes.

Close and lock the lid. Set Instant Pot...

Close and lock the lid. Set Instant Pot to MANUAL mode and set timer to 20 minutes.

Once time is complete, use quick release method...

Once time is complete, use quick release method to relieve pressure.

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