Dublin Coddle
This traditional Irish Dublin Coddle is a hearty and comforting one-pot meal featuring browned Irish sausages and bacon, tender potatoes, carrots, and onions, all simmered together in a rich broth of chicken stock and milk. It's a simple, rustic dish perfect for a satisfying family dinner, embodying classic Irish home cooking.
Equipment
- 1 Large stockpot or Dutch oven At least 6-8 quart capacity
- 1 Cutting Board
- 1 Chef's knife
- 1 Slotted Spoon or Tongs
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 pound Irish sausages
- 1 pound bacon
- 1 pound potatoes peeled and cut into large dice
- 2 large onions roughly chopped
- 6 carrots roughly chopped
- 1 quart chicken stock
- 1 quart whole milk
- salt and pepper to taste
Instructions
- In a large stockpot or Dutch oven, brown the Irish sausages over medium-high heat until well-colored; remove and set aside.
- Add the bacon to the same pot and cook until crispy, then remove and set aside, reserving a small amount of the rendered fat.
- Add the roughly chopped onions to the pot with the remaining fat and sauté until softened and translucent, about 5-7 minutes.
- Return the browned sausages to the pot with the onions, along with the peeled and diced potatoes and roughly chopped carrots.
- Pour in the chicken stock and whole milk, ensuring all ingredients are submerged; add salt and pepper to taste.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the potatoes and carrots are tender.
- During the last 10 minutes of simmering, add the cooked bacon back to the pot.
- Check the consistency; the broth should be slightly thickened by the potato starch. If too thin, remove the lid and simmer longer.
- Taste and adjust seasoning as needed, ensuring a well-balanced flavor.
- Ladle the Dublin Coddle into bowls and serve hot.
Notes
Achieving deep flavor in Dublin Coddle relies on building layers. Thoroughly render and brown the bacon and sausages first to create a fond in the pot, which will contribute immensely to the overall richness. Deglaze with a splash of water or stock if needed to scrape up any bits. Cut potatoes and carrots into substantial, uniform pieces to ensure they cook evenly without becoming mushy; they should hold their shape. The addition of whole milk, alongside chicken stock, provides a creamy body to the broth, enhancing its comfort food appeal. Taste and adjust seasoning generously with salt and pepper throughout the simmering process, especially after adding the liquids, as the potatoes will absorb a good amount of seasoning.