Dublin Coddle is a traditional Irish dish with roots dating back to the 18th century. Hailing from the bustling streets of Dublin, this hearty stew has become a beloved comfort food for many.
Legend has it that Dublin Coddle originated as a practical way for thrifty Dubliners to use up leftover ingredients, particularly those considered less desirable, such as cheap cuts of pork and sausages. The dish typically consists of layers of sliced pork sausages, bacon, onions, and potatoes seasoned with salt, pepper, and sometimes herbs like parsley or thyme. All the ingredients are then simmered slowly in a pot until the flavors meld together, creating a rich and savory stew.
Dublin Coddle’s name is believed to come from the verb “to coddle,” meaning to cook gently or simmer. Its simple yet satisfying flavors have made it a staple in Irish households for generations, often enjoyed on cold winter nights or as a hearty meal after a long day’s work.
While variations of Dublin Coddle exist, with some recipes including additional ingredients like carrots or barley, the essence of the dish remains true to its humble origins. Today, Dublin Coddle continues to be cherished as a symbol of Irish culinary heritage, offering a taste of history with every comforting spoonful.
Ingredients for Dublin Coddle
- 10-12 strips of TBS thick-cut bacon, cut into 1-inch pieces
- 2 1/2 pounds of TBS pork sausage links
- 2 tablespoons butter
- 1 large sweet onion, chopped
- 2 tablespoons of minced garlic
- 1 cup green onions, chopped
- 1 cup of your favorite stout beer
- 1 tablespoon of fresh thyme leaves
- 1/4 cup of fresh Italian parsley, chopped
- 1/4 teaspoon black pepper
- 2 teaspoons salt
- 1/8 teaspoon cayenne pepper
- 3 pounds of Yukon Gold potatoes, quartered
- 4 cups of chicken broth
Directions:
- Warm a large Dutch oven over medium-high heat. Add the bacon, and cook until evenly browned. Add the butter, onions, and salt. Cook until the onions soften. Add the garlic and green onions. Stir continuously and cook for 2 minutes.
- Add the stout beer and raise the heat to high. Add the thyme, parsley, black pepper, and cayenne pepper. Stir occasionally and allow to cook until the beer reduces by about 75%. Finally, add the potatoes and chicken broth and bring to a simmer.
- Preheat the oven to 300°F.
- Use a fork to poke holes in each side of the pork sausages. Add them to the pot.
- Cover and place the pot into the oven. Cook for 2 1/2 hours.
- Remove the lid, and continue cooking uncovered for about 1 more hour.
- Remove from the oven and skim off the fat.
- Serve with more chopped green onions on top as a garnish if desired.
Find all the best ingredients at The Butcher Shop.
We know preparing healthy meals for your family is important. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.