Dublin coddle is a traditional bacon, sausage, potato, and onion stew. It’s believed to have been initially created to use-up leftovers but has evolved into a beloved Irish classic. My Irish friends tell me that every house in Ireland has their own version, with subtle variations depending on the cook’s preferences. Some cooks may use ham in place of the bacon or they may add carrots for color.
The stew is slowly simmered in the oven and seasoned simply with salt and black pepper. A loaf of Irish soda bread to sop up the jus is a must. It’s a dish that’s perfectly suited for any day, but especially festive for a St. Patrick’s Day celebration.
Looking for more St. Paddy’s Day eats? Try this Braised Cabbage with Potatoes and Smoked Sausages.
- ½ lb thick cut bacon, cut into 1 inch pieces
- 1 large sweet onion, cut into wedges
- 1½ lb pork sausages, sliced
- 3 lb Yukon Gold potatoes, sliced approximately ⅓ inch thick
- 2 cup chicken stock
- salt and black pepper
- 2 bay leaves
- ¼ cup chopped Italian parsley
Preheat the oven to 350°F. Spray a 9 x 13 inch casserole with cooking spray and set aside. In a large skillet over medium-high heat cook the sliced bacon until crisp. Remove with a slotted spoon to paper towels to drain. Reserve ¼ cup drippings in the pan.
Add the pork sausages to the bacon drippings, cooking for around 5-7 minutes until browned on all sides. Remove the sausages from the pan. Toss the onion wedges into the hot pan for 1-2 minutes to deglaze and season the onion wedges with the drippings. Remove from the stovetop.
In the bottom of the casserole begin layering first with sliced potatoes, pork sausages, onion wedges, and bacon. Season each layer with salt and black pepper to your taste and a sprinkle of parsley. Repeat until all ingredients are used, ending with potatoes. Top with a sprinkle of chopped parsley.
Stir the bay leaves into the chicken stock and drizzle over the top. Cover tightly with aluminum foil and place into the oven.
Bake for 1½ hours covered. Uncover and continue to bake another 15 minutes until the potatoes are fork tender and the top is golden. Sprinkle with additional parsley just before serving.
The baking time may vary slightly depending on the thickness of the sliced potatoes.
Makes 8 servings.
About the Author
Melissa Sperka is the creator, Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. After winning the National Flour Power! baking contest, she also gained national attention with her blue ribbon Nested Potato Skins, featured in Southern Living Magazine. To Melissa, “Southern style” isn’t just about regional food, but about serving homemade dishes with grace, charm, and a healthy dose of Southern hospitality. In Melissa’s kitchen homemade family-style meals are always on the menu.