A winter stew, the rich flavors of Dublin coddle are derived from bacon and sausages, and the long cooking time. Serve it with bread or add potatoes to the stew to make it a complete meal.
Considered an Irish comfort food, there is no universal recipe for Dublin coddle. In essence, however, it is simply a boiled dish that makes use of pieces of rashers and sausages.
What are rashers? By definition, rasher means thinly sliced ham or bacon. In Ireland, it refers to bacon — fatty back bacon because to need the fat to flavor the cooking liquid.
- 2 tablespoons cooking oil
- 3 large sausages I recommend a smoky variety
- 6 rashers smoked bacon
- 2 large potatoes peeled and cut into wedges
- 1 large carrot peeled and cut into wedges
- 2 onions peeled and diced
- 6 cloves garlic crushed and peeled
- 6 cups bone broth
- chopped parsley to garnish
- Heat the cooking oil in a pot with a thick bottom.
- Add the sausages and cook, turning occasionally, until lightly browned and the skins burst.
- Transfer the sausages to a plate.
- In the remaining oil and rendered fat, sauté the garlic and onions.
- Add the diced carrots, then the potatoes.
- Pour in the broth.
- Arrange the sausages on top of the potatoes, followed by the bacon.
- Season with salt and pepper.
- Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half.
- Ladle the Dublin coddle into bowls, sprinkle with parsley and serve hot.