Dublin Coddle (Irish Sausage and Bacon Stew)
In short: Pork sausages, bacon, onions and potatoes simmered gently in a little stock until tender and bathed in a savory gravy. A Dublin favorite. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 550 kcal
Dublin coddle is a pot of sausages, bacon, onions and potatoes simmered gently in a little broth until everything is tender and the liquid turns into a silky, savory gravy. It is a Dublin classic, cooked pale rather than browned, and it forgives late arrivals because it holds well on low heat. Serve it with buttered soda bread to mop up the juices.
Instructions
- Cut each sausage into 3 pieces. Put them in a wide heavy pot with the bacon, onions and stock. Bring to a boil and skim off the foam.
- Reduce the heat, cover and simmer gently for 20 minutes.
- Lay the potato slices on top, season with the pepper and a little salt, and cover again. Simmer for 30 to 35 minutes, until the potatoes are tender and the sausages reach 71°C (160°F).
- Skim off any excess fat from the surface and stir very gently to coat the potatoes in the gravy. Taste for salt.
- Sprinkle with the parsley and serve in bowls with buttered soda bread.
Tips
- Choose sausages with a high meat content. They flavor the stock and hold their shape. Taste before adding extra salt, because bacon and sausages are salty.
- Browning the sausages first gives a deeper flavor and darker color. It is not traditional, but it works well if you like a heartier coddle.
Questions and answers
Why is coddle pale?
It is cooked by gentle simmering rather than browning, so the sausages and bacon stay pale and the broth stays light. That is what coddle means in the traditional sense.
Can I make coddle ahead?
Yes. It tastes better the next day. Cool it, keep it in the fridge for 3 days and reheat slowly on the stove.
What do you serve with coddle?
Buttered soda bread is the classic partner. Some people add a splash of brown sauce or a side of cabbage.
How long does it take to make Dublin Coddle (Irish Sausage and Bacon Stew)?
About 1 h 10 min in total: 15 min of preparation and 55 min of cooking.
How many calories are in Dublin Coddle (Irish Sausage and Bacon Stew)?
About 550 kcal per serving, with 31 g of protein, 42 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 42 g |
| Fat | 29 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
