Description
Dublin Coddle is a hearty Irish stew that promises to warm you from within on the coldest of days.
Ingredients
Scale
- 4 pork sausages
- 6 slices back bacon, chopped
- 4 large potatoes, peeled and sliced
- 2 large carrots, peeled and sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 3 cups chicken broth
- ½ cup white wine (optional)
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start the Dublin Coddle by heating a large pot over medium heat. Add the pork sausages, allowing them to brown nicely on all sides. This step not only gives the sausages a beautiful color and texture but also lays a flavorful base for the stew. Once browned, remove the sausages from the pot and set them aside temporarily.
- Without cleaning the pot, introduce the chopped back bacon into the mix. Sauté until the bacon turns crispy, accentuating its flavor. The bacon fat rendered in this step adds depth and richness to the dish. After achieving the desired crispness, remove the bacon and set this aside as well.
- Add thinly sliced onions to the sustainable bacon fat remaining in the pot, along with the minced garlic. Cook them gently over a low to medium heat for about two minutes until they soften slightly and exude a lovely aroma that fills the kitchen.
- Carefully layer the sliced carrots and potatoes over the softened onions and garlic, creating a vibrant bed of vegetables. This step ensures that the vegetables absorb maximum flavor as they cook, and they release a sweetness that blends perfectly into the stew.
- Pour in the chicken broth, along with the optional white wine to replicate a zing of complexity. Season the stew with the dried thyme, salt, and black pepper to taste. A good quality broth enriches the stew while the wine, if used, helps tenderize meats and deepen the sauce.
- Next, return the browned sausages to the pot, positioning them snugly within the vegetable mixture so they soak up those flavorful juices. Bring the pot to a gentle boil, reduce the heat to low, and cover it with a lid. Allow the coddle to simmer for about an hour, letting the ingredients mingle and the flavors intensify.
- Once done, give the stew a good stir to meld flavors uniformly. Garnish with fresh, chopped parsley for a burst of color and added freshness. Serve the Dublin Coddle hot, accompanied by crusty bread to mop up the delectable broth.
Notes
Saute the onions slowly to prevent burning and to help release their natural sweetness. The optional white wine is used as a flavor enhancer and can be omitted.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
Nutrition
- Calories: Approx. 550 per serving
- Sodium: 1350mg
- Protein: 25g