The Dublin Coddle is/was an economical dish that has been served in Ireland, mostly their biggest city of Dublin, since the 17th century. It made the most of their sausage, bacon and of course potatoes. There are a couple of additional steps here compared to “normal” soups/stews but I have found it is well worth the effort. Don’t forgot to make soda bread to go along with it. One of the fun parts of this dish is that if you are growing some of your own food, and certainly if you buy a pork share, a lot of this would not require a trip to the grocery store!
Dublin Coddle
1 pound bacon, cut into strips
8 sausages of your choice (a good banger, or brat works here but so does a breakfast or Italian)
4 onions, thinly sliced
1 leek, sliced
2 bay leaves
2 sprigs of thyme
1/4 cup chopped parsley
2 garlic cloves, minced
6 starchy potatoes such as russets (best – but new/yellow/yukon work well here too) cut into 3 or so large chunks
3 cups ham or chicken stock
Cook the bacon until just starting to crisp, drain and remove but leave a touch of the fat in for the sausages and then brown them about 15 minutes. Set aside and slice in half widthwise.
Add the onions to the sausage skillet and cook for about 7 minutes to soft but not colored.
Layer the onions, sausages and bacon in the bottom of a casserole or dutch oven, season each layer with black pepper. Add the leek, herbs and garlic and finish with a layer of potatoes. Season with more black pepper and then gently pour in the stock.
Cover and bring to a boil on the stove and then transfer to the oven for about 45 minutes at 300 degrees or until the potatoes are tender.
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