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Dublin Coddle

Recipes by Chef Steph

Chef Steph

Dublin Coddle

Our best hearty and healthy Irish bacon, sausage, and potato stew!

ingredients

Dublin Coddle
  • 1 pound - bacon
  • 1 pound - pork sausage, cut into 1 inch chunks
  • 4 - medium sweet or brown onions, sliced
  • dash - black pepper
  • 1 - leek, including some of the green, sliced
  • 2 - bay leaves
  • 2 - sprigs of thyme
  • 1/4 cup - chopped fresh parsley
  • 2 - garlic cloves, minced
  • 2 pounds - mini Yukon Gold potatoes, scrubbed and cut in half
  • 3-4 cups - cups ham, chicken, or beef stock, enough to cover the layers of meat and potatoes
Prep time
10 minutes
Cook Time
1  hour
Serves
8 to 10

Directions

  1. Preheat the oven to 300°.
  2. Fry the bacon over low heat in a large skillet until fully cooked. Drain the bacon on paper towels and cut in half widthwise. Drain and reserve the rendered bacon fat.
  3. Cook the sausage slices in the same skillet over medium heat for about 15 minutes, until browned on all sides. Remove the sausage to a plate and set aside.
  4. Add a tablespoon of the bacon fat to the same skillet and add the onions.
  5. Cook the onions for about seven minutes, until softened but not browned.
  6. In a Dutch oven or flameproof casserole dish, layer the cooked onions, sausages, and bacon, seasoning each layer with salt and pepper.
  7. Add the leeks, bay leaves, thyme, parsley, and garlic.
  8. Top the layers with the potatoes, season with black pepper, and then add the stock.
  9. Bring the pot to a boil. Cover with a lid, transfer the pot to the oven, and bake for 45 minutes.
  10. Remove the bay leaves, stir, and serve.

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