Craving A Warm And Gratifying Authentic Dublin Coddle?
If you're craving a gratifying authentic Dublin Coddle, everything you want in a traditional Irish dish is found right here. It's a one pot wonder!
Beginning with smoked bacon, every single ingredient is browned, rendered, or caramelized in a Dutch oven.
It’s then assembled in layers and popped into a very low oven. The longer the braise, the deeper the flavor the resulting pot liquor becomes.
Recipes involving bacon and sausage, in this case Irish bangers, are right up there on the top of my list. This is comfort food of the utmost level.
Over medium heat, render the bacon. You want it cooked, but not crispy.
This looks just about right!
Carefully add the bangers to the Dutch oven. Brown on all sides, about 2 to 3 minutes per side.
I keep the heat at medium for this step as the fat rendering in the bottom of the pot is very hot and tends to bubble, pop, and squeak.
Add the onions. Toss onions several times to ensure even cooking. Add garlic and sprinkle some sugar and toss.
Deglaze with crème sherry and then stout. Use the back of a spoon to scrape up all of the browned bits.
Get to where the onions are beautifully caramelized and all of the liquid is mainly evaporated. Kinda like this.
Begin layering! First potatoes, then pepper, half the onions, and half the bacon. Now repeat. Top with the bangers and add chicken stock.
Braise for 2 to 4 hours checking every 30 minutes to maintain an inch of liquid at all times. For me, I go 3 1/2 hours. LOW and SLOW!
Oh, and I use the 3 hours to sip my wine, read from my book, and bake my 3 Ingredient Buttermilk Biscuits for mopping up that pot liquor!
Mash some or all of the potato mixture using the pot liquor to mash in lieu of butter or milk.
Serve by mounding some of the mash in a bowl. Ladle some remaining stew and the pot liquor over top and nestle a banger right in the middle.
So if you’re Craving A Warm And Gratifying Authentic Dublin Coddle, hop on over to Not Entirely Average for this complete recipe!
What you'll need
Thick Cut
Smoked Bacon
Irish Bangers
or Pork Sausages
Large Onions
Fresh Garlic
Fresh Parsley
Creme Sherry
Irish Stout
Baby Yukon Gold Potatoes
Chicken Stock
Salt & Pepper
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