Best Dublin Coddle Irish Sausage Bacon Onion And Potato Hotpot Recipes
DUBLIN CODDLE (IRISH BACON, SAUSAGE, POTATO, AND ONION STEW)
Dublin Coddle is a comfort food associated with the Irish capital. A hearty stew of popular Irish ingredients like sausage and potatoes.
Provided by Linda Ooi
Categories Main Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Cut into halves length-wise and then halves cross-wise. Set aside. Reserve bacon fat in a bowl.
- In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and cut into halves length-wise then halves cross-wise. Set aside.
- Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
- Layer cooked onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper.
- Add leeks, garlic, dried thyme, chopped parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
- Pour in the stock. Cover and bring stock to a boil.
- Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
- Serve with chunks of soda bread.
Nutrition Facts : Calories 526 kcal, ServingSize 1 serving
DUBLIN CODDLE
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.
Provided by Olivia Mesquita
Categories Main Course
Time 2h25m
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 543 kcal, Carbohydrate 33 g, Protein 21 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 1317 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT
This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.
Provided by French Tart
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
- Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
- Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
- Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
- To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41
DUBLIN CODDLE IRISH SAUSAGE, BACON, ONION & POTATO HOTPOT RECIPE - (4.1/5)
Provided by Tabatha
Number Of Ingredients 9
Steps:
- Peel the potatoes. Cut large ones into three or four pieces, leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon. Be careful not to dry them out. Drain briefly on paper towels. When drained, chop the bacon into one inch pieces. If you like, chop the sausages into large pieces as well. Preheat the oven to 300°F. In a large flameproof heavy pot with a tight lid, start layering the onions, bacon, sausage, and potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.) Put the covered pot in the oven and cook for at least three to four hours. At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
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