Pull Up a Chair: My Not-So-Fancy Dublin Coddle Story
Alright, let me tell you, if ever there was a dish that feels like getting a big, warm hug from the inside out, it’s rustic Dublin coddle with sausage and potatoes. I first tried making it after a cold, rainy day when I was still living in a drafty flat, desperately craving something simple and hearty (and preferably cheap). Funny thing is, my first attempt was a bit of a disaster – I totally forgot to peel half the potatoes, which, as it turns out, isn’t the end of the world. Actually, it’s kind of the charm. These days, I make coddle whenever I want the kitchen to smell like home and can't be bothered fussing around with fancy techniques. Also... who can say no to a stew with sausages? Not me, anyway.
Why I Keep Coming Back to This (Even When I’m Tired)
I make this when the weather’s turned a bit grim, or when family’s coming round and I want to fill everyone up without spending all day standing over a pot. My crowd goes nuts for it, especially if there’s crusty bread to mop things up. (Full disclosure: sometimes I cheat and use whatever sausage is left in the fridge – the fancier stuff is nice, but plain old pork links do the trick.) Sometimes I get a bit lazy and just toss the potatoes in skin-on. Honestly, nobody’s ever complained. Or noticed. The beauty of coddle is you can’t really mess it up… well, unless you try to rush it. Which I’ve definitely done. Slow and steady wins this one, trust me.
Here’s What You’ll Need (Give or Take)
- 6-8 pork sausages (any decent banger will do; if I’m in a hurry, I’ve even used leftover cooked sausages, and it was grand)
- 4-5 thick rashers of bacon, diced up (streaky or back – my gran swore by proper Irish bacon, but supermarket stuff works too)
- 5-6 medium potatoes, peeled or not (I go with Maris Piper but any floury potato will work, and honestly, I’ve used red ones in a pinch)
- 2 large onions, sliced (I sometimes use red onions for a slightly sweeter thing)
- 2-3 carrots, chunked up (optional, but I like the sweetness; leave them out if you’re a coddle purist!)
- 2 garlic cloves, smashed (not traditional at all, but I like the flavour. Skip if you want old-school)
- About 500 ml (2 cups) chicken or beef stock (cube is fine, or just hot water with a bit of salt in a pinch)
- Big handful of parsley, chopped (fresh is lovely but dried is okay)
- Salt and black pepper, to taste
- Bit of butter or oil, for frying
How I Actually Make It (With Unscripted Honesty)
- Sear the sausages. Heat a heavy-bottomed pot (I use my granny’s old dutch oven but any big pot will do) with a splash of oil or a bit of butter. Toss in the sausages and brown them all over. Don’t worry if they look a bit too dark; it all mellows out later. Remove and set aside for a sec.
- Fry your bacon. In the same pot, chuck in the chopped bacon. Give it a few minutes to crisp up and let all the smoky flavour stick around.
- Onions & carrots in. Add the onions (and carrots, if using). Stir them around until they pick up a bit of colour and soften. I sometimes add the garlic here too – the kitchen smells amazing right about now and this is usually where I sneak a bite of bacon.
- Layer up. Now, this is where I go a bit rogue. Layer potatoes, sausages, and your onion/carrot mix back into the pot, ending with a layer of potatoes on top. Doesn’t have to look perfect. Just kind of pile them up. A bit haphazard is fine – it’s coddle, not fine dining.
- Pour and season. Pour over enough stock to just about cover everything. Sprinkle over most of the parsley, save a handful for later. Season with salt and plenty of black pepper. Bit more pepper than you think, honestly.
- Simmer low and slow. Bring to a gentle simmer – not a rollicking boil. Then cover with a lid and let it bubble away on the lowest heat for about 1.5–2 hours. Don’t peek too much, but give it a stir halfway if you must. (If it looks weird at this stage, don’t panic. It somehow always comes together in the end.)
- Check the potatoes. When they’re tender and nearly falling apart, you’re done. Maybe take a taste and adjust the seasoning. (I always burn my tongue here. One day I’ll learn.) Scatter the rest of the parsley over before serving.
Stuff I’ve Learned (Sometimes the Hard Way)
- If your sausages split open, don’t stress. Still tastes good. Arguably better, more sausage flavour in the broth. I tell myself this, anyway.
- I once added too much stock thinking it would make it extra soupy. Nope. Ended up more like sausage soup than a stew. Try for just enough to cover.
- Old potatoes are fine. In fact, they soak up the flavour better than the waxy new ones, I think.
Things I’ve Tried (Good and Not-So-Great)
- I’ve swapped the bacon for chorizo. Tasty, but honestly, it’s a different dish at that point. Not really coddle.
- Chicken sausages? Not my favorite. Lacked that proper depth. Maybe I just got the wrong brand.
- Sometimes I throw in a handful of peas near the end for colour. Not traditional, but it looks cheery.
Tools and Foolproof Workarounds
A big, heavy pot is ideal for this, but I’ve gotten away with a cheap stockpot and even a slow cooker (though the potatoes go a bit mushy in that). Don’t have a lid? Cover it with foil or even a baking tray. You’ll be grand.
Keeping Leftovers (If There Are Any)
This keeps fine in the fridge, covered, for up to 3 days. Just reheat gently. But honestly, in my house it never lasts more than a day – my partner seems to think it evaporates overnight. I think it actually does taste better the next day, if you can hide some away.
How We Serve It (And Why Bread Is Non-Negotiable)
I always serve coddle in big bowls, with a wedge of soda bread (or whatever bread I can grab – even store-bought is fine). If it’s a particularly chilly night, I’ll add a dollop of mustard on the side – not traditional but I love it. Oh, and a pint of something cold if you’re so inclined…
Lessons I’ve Learned (Usually the Hard Way)
- I once tried to rush the simmering. Absolute regret. The potatoes were hard, sausages weirdly rubbery. Let it have its time.
- Don’t skimp on the pepper. For some reason, it really makes the broth sing.
- Trying to make this without onions? Don’t. It’s just not the same.
Questions Folks Have Actually Asked Me About This
- Can I make this in advance? Absolutely! In fact, I think it’s better the second day. Just cool and reheat gently. (Don’t microwave unless you have no other choice – the potatoes go a bit gluey.)
- What’s the best sausage to use? Use what you like! Irish pork sausages are classic, but I’ve used everything from supermarket bangers to local butchers’ links. Actually, here’s a good guide on sausage types if you’re curious: BBC Good Food’s Sausage Guide.
- Can I freeze leftovers? You can, but the potatoes get mushy. If that bothers you, maybe just eat it all now (or make less!).
- Is this gluten free? It can be, if your sausages are gluten-free. Always check the label. Or see Coeliac UK’s advice on sausages.
- Does it have to be bacon and sausage? Technically, bacon is sort of optional, but why would you skip it? More is more, that’s my motto.
Right, I think that about covers it. If you want a dish that tastes like grandma’s kitchen—complete with a bit of chaos—give coddle a try. And if you ever invent a new twist that actually works, let me know! (Unless it’s tofu sausage. Sorry, tried it once. Never again.)
Ingredients
- 6 pork sausages
- 6 slices thick-cut bacon
- 1.5 lbs potatoes, peeled and thickly sliced
- 2 large onions, sliced
- 2 carrots, peeled and sliced
- 2 cups chicken broth
- 2 tablespoons chopped fresh parsley
- 1 teaspoon black pepper
- Salt to taste
Instructions
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1Preheat your oven to 350°F (175°C). In a large skillet over medium heat, brown the sausages on all sides, then set aside.
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2In the same skillet, cook the bacon until just crisp. Remove and cut into large pieces.
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3Layer half of the potatoes, onions, and carrots in a large ovenproof casserole dish. Top with half of the sausages and bacon. Repeat the layers with the remaining ingredients.
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4Pour the chicken broth over the layered ingredients. Season with black pepper and salt to taste.
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5Cover the dish tightly with a lid or foil and bake for 1 hour and 10 minutes, until the vegetables are tender and the flavors have melded.
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6Garnish with chopped fresh parsley before serving. Serve hot with crusty bread if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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