Traditional Homemade Dublin Coddle
A rustic, hearty Irish stew of sausages, bacon, potatoes, and onions simmered together in a savory broth until perfectly tender.
Ingredients
- 1 lb high-quality pork sausages bangers
- ½ lb thick-cut bacon rashers, chopped into 1-inch pieces
- 3 large potatoes peeled and sliced into ½-inch rounds
- 2 large yellow onions sliced into rings
- 2 cups beef or chicken broth
- ½ tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- In a large Dutch oven or heavy pot, create a layer using half of the sliced onions and half of the chopped bacon.
- Place the sausages on top of the onion and bacon layer.
- Add the remaining onions and bacon over the sausages.
- Top the entire mixture with the sliced potatoes, overlapping them slightly.
- Pour the broth into the pot and season the top with black pepper.
- Bring the liquid to a boil, then immediately reduce the heat to low.
- Cover with a tight-fitting lid and simmer for 60–75 minutes, or until the potatoes are very tender and the sausages are cooked through.
- Garnish with fresh parsley and serve hot in deep bowls with crusty bread.