Dublin Coddle

Dublin Coddle

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Dublin Coddle

Dublin Coddle recipe

Originating from Ireland’s capital, Dublin Coddle is a hearty stew made with sausages, salty bacon, potatoes, onions and carrots. It’s a slow-cooking, tasty, one-pot wonder, which can easily be cooked in advance and eaten when you’re ready.

Preparation time: 30 minutes

Cooking time: 3 to 5 hours

Serves: 6

Dublin Coddle ingredients

  • Vegetable oil
  • 500ml chicken or beef stock
  • 450g RSPCA Assured sausages, cut into large chunks
  • 450g RSPCA Assured back bacon
  • 2 medium onions, sliced
  • 3 large carrots, chopped
  • 900g potatoes, peeled and sliced
  • 2 tablespoons chopped parsley
  • Salt and black pepper
  • Crusty bread

Dublin Coddle cooking method

Preheat your oven to 150°C or gas mark 2.

Bring your water to the boil and add your stock.

Slice the potatoes, carrots and onions to a thickness of about 5mm.

Cut the sausages into thirds and remove the fat from the bacon.

Brown the sausages in a frying pan and then add the bacon for a few minutes. Then remove them from the pan and drain them on a paper towel. 

Place half the sausages and bacon in the bottom of a large ovenproof casserole dish. Then place a layer of veg on top, followed by another meat layer and then the final veg layer. 

Now pour on the stock and return to the boil. 

As soon as it boils, cover the pot and place in the oven for at least three hours.

Your Coddle shouldn’t be too watery but make sure there is at least 3cm of water at the bottom to stop it burning. Coddle is a substantial dish and another hour or two in the oven won’t do it any harm. 

Remember to remove the lid for about 30 minutes at the end to allow the top layer to brown and become a little crispy. 

Serve your Coddle with fresh soda bread.

Dublin Coddle is a warming dish and a great idea for dinner on a cold winter evening. It's especially good on St Patrick's Day when followed by our delicious Chocolate & Guinness Cake

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