Description
Irish Dublin Coddle is a traditional hearty stew made with sausage, bacon, potatoes, onions, and leeks slow-baked in a flavorful chicken broth. This comforting dish embodies the rustic flavors of Ireland and is perfect for a cozy family meal.
Ingredients
Scale
Meat
- 1 pound sausage bangers (bratwurst or pork sausage)
- ½ pound bacon (sliced into 1-inch pieces)
Vegetables
- 1 large onion (10 ounces, peeled and sliced)
- 1 leek (cleaned and sliced into ¼” slices)
- 1 ½ pound Yukon Gold potatoes (sliced into ½-inch thick slices)
- ¼ cup parsley (chopped)
Liquids and Seasoning
- 2 ½ cups chicken broth (may need extra)
- salt and pepper (to taste)
- 2 teaspoons corn starch (optional, for thickening)
Instructions
- Preheat Oven: Heat the oven to 325℉ to prepare for slow baking the coddle in a covered Dutch oven.
- Prepare Potatoes: Wash and slice the Yukon Gold potatoes into ½-inch thick slices, cutting them in half first. No need to peel.
- Slice Onions: Peel the onion, cut in half, then slice into thick pieces for layering.
- Clean and Slice Leeks: Trim off dark green ends, slice the leek into ¼-inch pieces, then submerge in cold water and swish to remove grit.
- Cook Bacon: In a hot Dutch oven over medium heat, cook the sliced bacon until crisp, stirring frequently. Remove bacon with slotted spoon and drain on paper towels.
- Brown Sausages: Using the same Dutch oven, cook the sausages until they start to brown but are not fully cooked. Remove sausages and discard bacon fat leftover in the pan.
- Slice Sausages: Cut browned sausages into ½-inch slices for layering.
- Layer Ingredients: In the hot Dutch oven, layer half the potatoes, then half the onions and leeks. Season with salt and pepper, add half the bacon and parsley. Repeat the layering with the remaining ingredients, then nestle the sliced sausages on top. Pour chicken broth evenly over everything.
- Bake Covered: Cover the Dutch oven and bake in the preheated oven for 1 ½ hours. Remove lid and continue baking for an additional 30 minutes until potatoes are fully cooked. Monitor liquid level and add extra broth if necessary to keep about 1 inch of liquid in the pot.
- Optional Thickening: If the stew is too watery, mix 2 teaspoons of cornstarch with ¼ cup water and stir into the pot during the last 30 minutes of cooking to thicken the broth.
- Serve: Ladle the coddle into bowls and serve hot alongside traditional Irish soda bread for an authentic experience.
Notes
- You can substitute bratwurst or other pork sausages if traditional bangers are not available.
- Yukon Gold potatoes are ideal because they hold their shape well; peeling is optional.
- Leeks must be well rinsed to remove grit trapped between layers.
- If you’re short on chicken broth, adding more water with a bouillon cube can work in a pinch.
- For thicker stew, the optional cornstarch mix is recommended but not required.
- This dish pairs wonderfully with Irish soda bread or crusty brown bread to soak up the juices.
- Leftovers reheat well and flavors deepen after a day in the fridge.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Baking
- Cuisine: Irish
Keywords: Irish Dublin Coddle, Irish stew recipe, sausage stew, traditional Irish food, potato and sausage coddle, baked Irish stew
