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Hearty Traditional Dublin Coddle with Sausages

traditional dublin coddle with sausages - featured image
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A comforting Irish stew featuring slow-cooked sausages, bacon, potatoes, and onions, perfect for cozy evenings and easy family dinners.

Ingredients

Scale
  • 8 pork sausages (about 1 lb / 450 g)
  • 6 slices thick-cut rashers or bacon
  • 2 large yellow onions, sliced
  • 4 medium potatoes, peeled and sliced (about 1.5 lbs / 680 g)
  • 2 cloves garlic, minced
  • 2 cups (480 ml) chicken or vegetable stock
  • A handful fresh parsley, chopped
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter or oil

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Heat 1 tablespoon of butter or oil in a large ovenproof pot over medium heat. Brown the sausages for 5-7 minutes, turning occasionally until golden brown on all sides. Remove sausages and set aside.
  3. In the same pot, add sliced onions and bacon rashers. Cook for 5-8 minutes, stirring often, until onions soften and bacon starts to crisp.
  4. Stir in minced garlic, season with salt and freshly ground black pepper, and cook for another minute until fragrant.
  5. Layer sliced potatoes at the bottom of the pot. Top with half the onion and bacon mix, then add browned sausages. Repeat layers ending with potatoes on top. Tuck in bay leaves between layers.
  6. Pour 2 cups (480 ml) of chicken or vegetable stock gently over the layered ingredients, ensuring the liquid comes about halfway up the potatoes but does not cover everything.
  7. Cover the pot with a lid and transfer to the preheated oven. Cook for 1 to 1.5 hours, or until potatoes are tender and sausages are cooked through. Check halfway and add a splash of hot water or stock if it looks too dry.
  8. Remove the pot from the oven, discard bay leaves, and sprinkle chopped fresh parsley over the top. Let rest for 5 minutes before serving.

Notes

Brown sausages slowly to lock in flavor. Layer ingredients evenly for balanced taste. Keep an eye on liquid level during cooking and add more stock or water if needed. For a crispy top, remove lid during last 10 minutes of cooking. Let the coddle rest 5-10 minutes before serving to enhance flavors.

Nutrition

Keywords: Dublin coddle, Irish stew, sausages, bacon, potatoes, traditional Irish recipe, comfort food, slow-cooked

Find it online: https://pokirecipes.com/hearty-traditional-dublin-coddle-with-sausages-easy-homemade-recipe/