Entree: Ireland – Dublin & East – Dublin Coddle (Hearty slow-simmered Irish stew of sausages, bacon, potatoes, and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 6 pork sausages, approx. 1 lb (454 g) total
- 8 oz (225 g) thick-cut back bacon or rashers, cut into 1-inch pieces
- 1.5 lb (680 g) potatoes, peeled and sliced about 1/2 inch thick
- 2 large onions, sliced, approx. 10 oz (280 g)
- 2 tbsp (30 ml) butter or goose fat
- 2 cups (480 ml) chicken or beef stock
- 1 bay leaf
- 1 tsp (2 g) dried thyme or 3 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat a heavy ovenproof pot or Dutch oven over medium heat and melt the butter or goose fat. Brown the sausages on all sides, about 6–8 minutes; remove and set aside. Brown the bacon pieces in the same pot until just golden.
2. Remove excess fat, then add the sliced onions and cook gently until translucent, about 6–8 minutes. Season lightly with salt and pepper.
3. Layer half the sliced potatoes over the onions, nestle in the browned sausages and bacon, then top with the remaining potatoes. Tuck the bay leaf and thyme among the layers.
4. Pour the stock over the ingredients so it comes about halfway up the potato layers. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F (160°C).
5. Bake gently for 1 to 1¼ hours until the potatoes are tender and flavors have melded, checking once to baste with the cooking liquid; add a splash more stock if it looks dry.
6. Remove the bay leaf, taste and adjust seasoning, sprinkle with chopped parsley, and serve hot with crusty bread or soda farls if desired.