Dublin Coddle Recipe with Sausages, Bacon, Potatoes, Thyme and Parsley
A Dublin coddle is classic Irish comfort food and this Dublin coddle recipe makes a fairly traditional take of the hearty stew of sausages, bacon and potatoes cooked low and slow in water with thyme and parsley. Our tweaks: first cook the onion in olive oil (not traditional to Irish cooking), add baby carrots (optional for purists), and bump up the fresh thyme for a boost of herby flavour. Serve with HP sauce and crusty bread.
Servings: 4
Calories: 1142kcal
Equipment
- frying pan
- Dutch Oven
- Long Grill Tongs
- Serving Spoon
Ingredients
- 2 tbsp olive oil or a little more if needed
- 2 large onions thickly sliced
- 20 g butter
- 4 thick bacon rashers roughly chopped
- 800 g waxy potatoes peeled and cut into small pieces
- 8 butcher’s sausages 'gourmet sausages' or 'artisanal sausages', mix of pork and beef
- 12 baby carrots
- 400 ml water plus more if needed
- 12 sprigs fresh thyme or to taste
- ¼ tsp salt or to taste
- ¼ tsp white pepper or to taste
- 1 cup fresh flat leaf parsley roughly chopped
Instructions
- In a large, deep, lidded pan or Dutch oven over medium, heat the olive oil and sauté the onion until soft and fragrant.
- To the same pan, add the butter, bacon, potato pieces, fresh thyme, salt and white pepper, and stir to combine.
- Add the sausages, spacing them evenly and pushing them down between the potatoes, arrange the carrots on top, pour the water over the lot, put the lid on, and reduce the heat to low.
- Cook over low heat for 20 minutes, remove the lid, give it a stir, allowing the sausages and carrots to drop to the bottom so that they brown a little, return the lid and cook for another 10 minutes or so until the potatoes are tender. If needed, add a little more water.
- Taste, and if the potatoes are cooked through, it’s ready. If not, cook for another 5-10 minutes and taste again. Use tongs to retrieve the carrots from the bottom of the pan and arrange them on top, sprinkle on a little more salt and pepper, more fresh thyme sprigs if you like, and shower with fresh parsley.
- Serve at the centre of the table with more herbs, salt and pepper, a ‘brown sauce’ such as HP, and crusty bread.
Notes
To serve: brown sauce, sea salt and freshly ground black pepper, crusty bread or Irish Guinness bread.