Dublin Coddle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces Irish/British bacon rashers, Canadian bacon, or pancetta
8 banger sausages, cut into 3 pieces each
2 onions, sliced into rings
2 carrots, sliced
3 cloves garlic, minced
5 Yukon gold potatoes (about 1 ¾ pounds), sliced ¼-inch thick
Salt
Pepper
¼ cup thyme, minced
¼ cup chopped parsley
2 bay leaves
1 ½ teaspoons ham base (bouillon)
Water
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Directions: |
Directions:Cut the bacon into 1½-inch pieces and partially cook over medium heat in a large Dutch oven, until golden, but not crispy. Scoop out and drain on a paper towel lined plate. Lightly brown the sausages in the fat. Remove from pan.
Place half the onions in the Dutch oven. Top with half the carrots. Add half the bacon. Layer on half sausages and garlic. Cover with half the potato slices. Season with salt and pepper to taste. Sprinkle with half the thyme and parsley. Repeat the layers. Top with bay leaves and ham base.
Pour the water over the layers. It should come within 1-inch of the top of the ingredients but not cover them. Place the Dutch oven, covered, on a high heat and bring to the boil. Lower the heat and simmer for 45 to 60 minutes, until potatoes are tender. Remove bay leaves. Taste broth and adjust seasoning if needed. |
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Personal
Notes: |
Personal
Notes: Alternatively, cook at 275°F in an oven for 2 hours after bringing the coddle to a boil.
Irish or British bacon comes from the loin like Canadian bacon rather than the belly like American bacon. However, it includes the surrounding fat and other muscles.
This is a very forgiving recipe that can be adapt to taste. Feel free to use chicken or ham broth if you prefer, omitting the ham base. I usually use 4 cups of water. Versions out there will use hard cider as part of the liquid or add some apple cider vinegar. Some versions use less, resulting in a more casserole-like dish when this is more like a soup or loose stew. Some variations add leeks. Others will add a scant ¼ cup pearl barley. Most sources I found suggest this was a dish made to use up leftovers meat on Thursdays. It is one like so many dishes of the home cook, everyone has their own recipe. Enjoy finding yours!
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