Dublin Coddle Recipe With Bacon

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DUBLIN CODDLE



Dublin Coddle image

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

½ pound thick-cut bacon slices (diced)
1 pound Irish sausages bangers (or any other high-quality pork sausage)
2 large onions (sliced)
2 cloves garlic (minced)
1 cup stout beer (optional)
2 pounds Yukon Gold potatoes (peeled and quartered)
4 cups chicken broth
Freshly ground black pepper (to taste)
⅓ cup chopped parsley
Kosher salt (to taste)

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



Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot image

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

2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 beef or 1 chicken stock cube, if ham stock isn't available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)

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



Dublin Coddle image

This dish always reminds me of cold winter nights in our flat in Ballymun, where my ex-wife used to make this traditional Dublin winter stew. It relies heavily on Irish sausage and bacon, so try and use these, if you can. If not, use a low-fat bacon, such as Canadian bacon, and a plain uncooked breakfast sausage. Because of the milk, this is sometimes referred to as a white stew.

Provided by wsf

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 10

Number Of Ingredients 8

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

Steps:

  • Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
  • Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 18.1 g, Cholesterol 57.1 mg, Fat 16.3 g, Fiber 2.5 g, Protein 16.3 g, SaturatedFat 5.7 g, Sodium 851.6 mg, Sugar 7.3 g

TRADITIONAL DUBLIN CODDLE



Traditional Dublin Coddle image

A true Irish dish which has been enjoyed for many a year by all Dubliners, soon to be enjoyed by your family over and over again! This is the bare bones traditional recipe but feel free to add garlic, a bay leaf, or other fresh herbs for flavor. It's also good if you replace the water with cider.

Provided by J. Boyle

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h40m

Yield 8

Number Of Ingredients 6

½ pound smoked streaky bacon
1 pound good-quality sausages
1 onion, thickly sliced
8 large potatoes, peeled and quartered
water to cover
1 tablespoon chopped parsley, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet. Slice into big chunky pieces and transfer to a large pot.
  • Cook sausages, turning occasionally, in the bacon grease until browned, about 5 minutes; add to the large pot. Cook and stir onion in the same skillet until softened, about 5 minutes. Transfer to the pot.
  • Arrange potatoes over onion. Pour in enough water to cover the potatoes. Cover the pot; bring water to a boil. Reduce heat to very low; simmer until potatoes are tender, 1 to 1 hour 30 minutes. Garnish with parsley.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 67.3 g, Cholesterol 51.6 mg, Fat 14.8 g, Fiber 8.6 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 526.7 mg, Sugar 4.1 g

EASY DUBLIN CODDLE



Easy Dublin Coddle image

This is a filling and satisfying dish that my kids scarf down, and we enjoy hot or cold. Hot, left over or chilled this is good 'dressed' with whole seed mustard and served as a cold potato salad. If using raw sausages or bacon cook them first.

Provided by KookieMomster

Categories     One Dish Meal

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

2 lbs potatoes
2 lbs onions
1 lb pork sausage or 1 lb kielbasa
1/2 lb ham or 1/2 lb crumbled bacon
2 cups chicken stock
1/4 teaspoon grated nutmeg
2 tablespoons butter

Steps:

  • Melt butter in 3-quart pot or a medium wok.
  • Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces.
  • Lightly brown onions.
  • Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender.
  • Pour off excess broth (I keep it to make soup later) and serve with the mustard.

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