Dublin Coddle is a traditional Irish stew typically made with potatoes, sausages, and bacon slow-cooked in a savory stout broth. Dating back to 18th century Ireland, the coddle (which means 'to boil gently, or stew') was a dish concocted by Dublin housewives during the first famine to hit the country.
During this time, most meals came about by throwing whatever was in the kitchen into a pot. The coddle became a quick and convenient way to feed hungry families and use any leftover meat before the Catholic Friday fast. Since the original coddles were made from leftovers, there is no technical recipe; however, potatoes, sliced onions, rashers (bacon), and sausages were the ingredients most commonly found in the dishes served in Dublin.
Lauren Paige Richeson
This version of the coddle uses bratwurst, carrots, and sweet potatoes for a Southern twist on the traditional Irish dish. It also calls for a Guinness stout however if you prefer to make it without just add more chicken broth in place of the beer. Serve your coddle with a side of warm Irish soda bread or buttermilk biscuits to make sure you get every last drop of the delicious broth.
How to Make Southern Inspired Coddle
In a large heat-proof skillet or dutch oven on the stove, add the bacon and heat over medium-high. Cook the until golden brown and crispy. Remove the bacon from the pan and set it aside. Chop up your onions and garlic to get ready for the next step.
Then in the same pan, add the oil, onions and garlic and cook over medium heat for about 3 to 4 minutes. Add the sausages to the pan and brown on all sides, about 2 minutes per side. Remove the onion and sausage mixture from the pan and set aside.
Lauren Paige Richeson
In a heat-proof skillet or dutch oven, add a layer of potatoes, onion, bacon, and carrots to the bottom of the pot and season with salt and pepper. Repeat with the remaining potatoes, onions, bacon, and carrots and top with the sausages, whole or cut into chunks. Pour the broth and beer over the mixture. The coddle is known for its layers, so make sure to spend a minute to layer the ingredients rather than mixing them together.
Place the pot on the stove and bring to a boil over medium-high heat. Cover with a lid or aluminum foil and transfer the pot to the oven, and cook for 1 to 2 hours until the top is browned, bubbling, and the potatoes are cooked thoroughly. Check the coddle halfway and add more broth if needed.
Allow the coddle to rest for 10 minutes before serving. Taste and season with salt and pepper, garnish with parsley, and serve piping hot.
READ MORE: The Pioneer Woman Shares Her Hearty Beef Stew Recipe For Chilly Nights
Southern Inspired Coddle
Ingredients
- 1/2 pound thick-cut bacon diced
- 1/2 pound bratwurst sausages or any sausage
- 1 large onion sliced
- 1 cloves garlic minced
- 1/2 pound carrots sliced
- 1/2 pound potatoes peeled and quartered
- 1/2 pound sweet potatoes peeled and quartered
- 1 cup stout beer optional
- 2 cups chicken broth
- Ground black pepper to taste
- Sea salt to taste
- Parsley chopped
Instructions
- Preheat oven to 350 F. In a large heat-proof skillet or dutch oven on the stove, add the bacon and heat over medium-high. Cook until golden brown, about 5 minutes. Remove the bacon from the pan and set it aside.
- In the same pan, add the oil, onions and garlic and cook over medium heat for about 3 to 4 minutes. Add the sausages to the pan and brown on all sides, about 2 minutes per side. Remove the onion and sausage mixture from the pan and set aside.
- In a heat-proof skillet or dutch oven, add a layer of potatoes, onion, bacon, and carrots to the bottom of the pot—season with salt and pepper. Repeat with the remaining potatoes, onions, bacon and carrots and top with the sausages, whole or cut into chunks. Pour the broth and beer over the mixture.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover with a lid or aluminum foil, transfer the pot to the oven, and cook for 1 to 2 hours until the top is browned, bubbling, and the potatoes are cooked thoroughly. Check the coddle halfway and add more broth if needed.
- Allow coddle to rest for 10 minutes before serving. Taste and season with salt and pepper, garnish with parsley, and serve.
