Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)
There’s something deeply comforting about a warm bowl of Dublin coddle, an Irish sausage and potato stew. This classic dish combines ingredients like savory sausage, hearty potatoes, and crispy bacon to create a symphony of flavors that warm the heart and soul. The blend of textures, from the creaminess of the potatoes to the rich, smoky taste of the bacon, makes each spoonful a delightful experience. It’s the kind of meal that envelops you like a hug after a long day, perfect for enjoying on a chilly evening.
Table of Contents
I first encountered coddle while visiting a cozy pub in Dublin, where the chatter of friends and laughter filled the air. I was drawn to a steaming pot being served at a nearby table, and the intoxicating aroma of slow-cooked goodness wafted my way. Intrigued, I couldn’t resist ordering it. The first bite was everything I’d hoped for—an explosion of flavor that made me feel right at home. That moment inspired me to recreate the magic in my own kitchen, making Dublin Coddle a cherished family recipe. It’s an easy, budget-friendly meal that promises comfort and satisfaction, inviting everyone to gather around the table.
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep, you can have this hearty stew simmering on the stovetop.
- Irresistible Flavor: The combination of caramelized onions, crispy bacon, and juicy sausage creates a deeply satisfying taste.
- Eye-Catching Appeal: The bubbling stew looks amazing in a serving bowl, making it perfect for dinner parties or cozy family meals.
- Flexible Serving: Ideal as a comforting dinner, it’s even great for lunch the next day, as the flavors deepen when reheated.
- Diet-Friendly Options: Modify by switching to chicken sausage or turkey bacon for a lighter take without sacrificing flavor!
Ingredients You’ll Need
- 6 ounces bacon, cut into 1-inch pieces: This adds a wonderful, smoky flavor and a crispy texture. If you prefer less fat, turkey bacon can substitute nicely.
- 1 pound pork sausage: A good-quality sausage is key for rich flavor. If you’re looking for a healthy option, try chicken or turkey sausage.
- 2 large potatoes, peeled and cut into bite-sized pieces: Golden or Yukon potatoes work best since they hold their shape while becoming tender.
- 2 large onions, sliced: Sweet or yellow onions will enhance the dish’s sweetness when caramelized.
- 3 cups beef broth (or chicken broth): Choose a low-sodium version for better control over salt levels; homemade broth will boost flavor.
- Salt and pepper to taste: Essential for balancing flavors—make sure to season as you go!
- 2 tablespoons parsley, chopped: This adds a fresh finish; you can easily substitute with thyme for a different flavor profile.
How to Make Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)
Cook the bacon: In a large saucepan over medium heat, cook 6 ounces of bacon until crispy, about 5-7 minutes. Set the cooked bacon aside, but keep 2 tablespoons of the bacon grease in the pan—this will enrich the other flavors.
Brown the sausage: Add 1 pound of pork sausage to the same pan, browning it on all sides, approximately 6-8 minutes. Looking for a nice golden crust will add depth to the taste. Once browned, set the sausage aside with the bacon.
Sauté the onions: Toss in the sliced onions, cooking for about 5-7 minutes until they are tender and fragrant. You want them to soften and begin to caramelize, which will contribute a sweet flavor to your stew.
Layer the ingredients: Gently sprinkle the bite-sized pieces of the peeled potatoes (2 large ones) over the onions, adding the cooked bacon and sausage on top. Pour in 3 cups of beef (or chicken) broth, which should cover the ingredients. Bring the mixture to a boil.
Simmer the stew: Once boiling, reduce heat to low and cover. Let it simmer gently for 2 hours. During this time, the flavors blend beautifully, and the potatoes become fork-tender. Occasionally check to ensure it doesn’t boil over, and stir lightly for even cooking.
Season and serve: After 2 hours, remove the lid. Season with salt and pepper to taste, then mix in 2 tablespoons of chopped parsley for a fresh touch. Your coddle is ready to enjoy, beautiful and fragrant!
Storing & Reheating
To store leftover coddle, let it cool to room temperature before placing it in an airtight container. Refrigerate for up to 4 days, and for longer storage, freeze the stew in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat in a pot over medium heat for about 10-15 minutes, stirring occasionally. The texture may slightly change upon freezing, but adding a splash of broth during reheating can help refresh the flavors.
Chef’s Helpful Tips
- Avoid soggy potatoes by opting for waxy varieties like Yukon Gold, which hold their shape better.
- Make sure your ingredients are at room temperature before starting for an even cook.
- Timing is key: don’t rush the simmering process, as this develops the depth of flavor.
- If you want to enhance the stew’s flavor, consider adding a few sprigs of fresh thyme while simmering.
- Prepare this dish a day ahead; letting it sit overnight allows the flavors to meld even further for a delicious next-day meal!
There’s something special about the simplicity and heartiness of Dublin coddle. It’s a dish that not only fills your stomach but also warms your heart. I encourage you to try making this delightful one-pot stew at home; it’s perfect for a family dinner or when hosting friends. Don’t be afraid to experiment with the ingredients to make it your own. I hope you enjoy every bite of your homemade Irish classic!
Recipe FAQs
Can I use different types of sausage?
Absolutely! While pork sausage gives a traditional touch, feel free to try chicken, turkey, or even vegetarian sausage alternatives. Just adjust cooking time accordingly to ensure all proteins are cooked through.
How can I thicken the stew if needed?
If your coddle ends up a bit thinner than you’d like, you can thicken it by mixing a tablespoon of cornstarch with cold water and stirring this mix into the pot during the last 15 minutes of cooking.
Can I make coddle in a slow cooker?
Sure! To make coddle in a slow cooker, cook the bacon and sausage as instructed, then layer the ingredients in the slow cooker. Cook on low for 6-8 hours or high for about 4 hours. You’ll get all those comforting flavors with minimal effort.
What sides do you recommend serving with coddle?
Coddle is hearty on its own, but it pairs wonderfully with some crusty bread for dipping or a simple green salad to balance the richness. Try a basic coleslaw or steamed veggies for added freshness!
PrintMore One Pot Recipes
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📖 Recipe Card
Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: One Pot
- Method: Stovetop
- Cuisine: Irish
Description
This Dublin Coddle is a hearty dish featuring bacon, sausage, and potatoes, perfect for a comforting dinner. Simple to make, it’s packed with flavor and ideal for cozy meals.
Ingredients
- 6 ounces bacon, cut into 1 inch pieces
- 1 pound pork sausage
- 2 large potatoes, peeled and cut into bite sized pieces
- 2 large onions, sliced
- 3 cups beef broth (or chicken broth)
- salt and pepper to taste
- 2 tablespoons parsley, chopped
Instructions
- Cook the bacon in a large saucepan and reserve 2 tablespoons of the bacon grease.
- Brown the sausage in the same pan until cooked on all sides, then set aside.
- Sauté the sliced onions in the saucepan until tender.
- Layer the potatoes on top of the cooked onions, then add the bacon, sausage, and broth. Bring to a boil.
- Reduce the heat, cover, and let it simmer for 2 hours.
- Season with salt and pepper, stir in the parsley, and serve.
Notes
Feel free to substitute chicken broth for beef for a lighter flavor.
For added texture, consider adding carrots or celery into the stew.
Letting it simmer longer enhances the flavors, so adjust according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg
