Dublin Coddle 🍲

Name: Dublin Coddle
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Irish
Ingredients: 6 thick pork sausages (2–3 cm cuts); 300 g back bacon or pork rind, sliced into strips; 900 g waxy potatoes, peeled and sliced 1 cm thick; 3 large onions, sliced in rings; 500–600 ml chicken stock (traditional: just water + fat); 25 g butter; 1 bay leaf, black pepper, salt; flat parsley to finish; soda bread alongside

Dublin's unofficial national dish and a church-night staple: thick pork sausages and rashers buried with mounds of sliced potato and onion in a pale, peppery broth, then left to simmer low and slow so nothing boils and everything softens into one savoury stew. Swift supposedly never missed a Thursday; the city still measures winter by the dish.

Leinster Irish ⏱ 90 min Facile

Méthode

1

Butter the base of a deep oven pot or heavy casserole. Spread half the potato over the bottom in overlapping layers.
2

Scatter the onion rings, then a layer of sliced bacon and cut sausages; repeat with the remaining potato, pushing it into a dome at the centre.
3

Tuck the bay leaf in, grind in a generous amount of black pepper, and pour over just enough stock to come two-thirds up the pot — a coddle simmers, it does not boil.
4

Cover and hold at the lowest possible heat: 2–3 hours in a 140 °C oven, or several hours by the range. The fat renders, the potatoes go creamy, the broth turns golden but never clears away.
5

Ladle into deep bowls with the meat on top, parsley scattered, more pepper, and soda bread with salted butter to mop up the broth.

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Dublin Coddle 🍲

Méthode

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