For St. Patrick’s Day, I wanted to try something different than our usual corned beef and cabbage and along came Chef Dennis with a recipefor Dublin Coddle on his Ask Chef Dennis blog. According to Dennis “It’s a traditional Irish dish that was typically served on less affluent dinner tables in Dublin. Dublin Coddle originated in the 1700’s and has been made a variety of ways. You’ll see it made with sliced sausage and sliced potatoes, but a Dublin Coddle is a stew, a one pot meal that is rustic in nature.”
I scaled his recipe back for the amount of meat I had but the original along with many great pics like the one below can be found by clicking on the above link.
Dublin Coddle – Adapted from Ask Chef Dennis
6 slices bacon cut into ½ inch slices
chicken sausage Lithuanian Pork
2 med onions thick sliced
3 cloves garlic fine dice
1½ cup carrots rough cut
¾ tablespoon parsley fine dice
1½ pounds potatoes cut in large chunks
1/3 teaspoon dried thyme
¾ teaspoon sea salt to taste
¼ teaspoon black pepper to taste
3/8 cup chicken broth low sodium or regular
¼ cup Guinness Stout
1. Preheat oven to 350 degrees.
2. Place bacon in an oven-proof skillet or Dutch oven and cook over medium-high heat until the bacon is well cooked and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate until needed.
3. Drain any excess oil from the pan.
4. Add the sausages to the skillet and sear for 3 to 4 minutes on both sides. When the sausages have good color, turn off the stove remove them from the skillet and cut to desired lengths.
5. After removing the sausage, deglaze the pan with the Guinness (or chicken stock), scraping all the tasty bits off the bottom of the pan.
6. With the pan off the burner add the sliced onions and garlic to the bottom of the skillet. Season with half of the sea salt, black pepper, thyme and parsley.
7. Add the sausage and chicken stock to the pan.
8. Add a layer of carrots, potatoes, and bacon on top of the sausages. Add the remaining seasonings, cover the pot and place it in a 350 degree preheated oven for 1 hour and 15 minutes.
9. Potatoes and carrots should be fork tender.
10. Carefully remove the pot from the oven and serve the Coddle with crusty bread (or forget the bread and eat more coddle).
As with many Irish dishes, it was not overwhelming with unique flavors but Bev and I both really liked it and would make it again – how could you go wrong with these ingredients if you are a lover of meat and potatoes.
So, my St Patrick’s Day meal was Dublin Coddle, washed down with a Guinness Stout and followed by a glass of Bailey’s Irish Cream for dessert. I believe my partial Irish blood was well satisfied.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
3/17/21 meal date