Try this humble dish with a storied past
By SHELAGH BRALEY STARR
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Dublin Coddle is very much a dish where necessity became tradition.
Known as a favorite of many a Dubliner, it’s mentioned several times in the literary works of James Joyce. Dating back to the 18th century, this traditional, working-class dish was a way to use up leftovers, especially sausages, bacon roast, onions, and potatoes, by slow-cooking them together in one pot. People could put on a coddle before going to Mass and come home to a hot meal that had been gently cooking for hours—that’s comfort food! It is also a symbol of the simplicity and warmth of Irish home cooking.
Here’s a recipe that’s perfect for New Year’s. It easily warms up for leftovers and it’s great for cold weather and gatherings. According to a brief history of the coddle posted by Dublin City Council, a traditional coddle recipe did not call for carrots, but you can include them for color and extra vitamins to stave off those winter germs.
Dublin Coddle (Traditional Irish New Year’s Dish)
Ingredients (serves 4–6)
1 lb (450 g) good-quality butchers pork sausages
8 oz (225 g) bacon (roast leftovers) or streaky bacon rashers
2 lb (900 g) potatoes, peeled and thickly sliced
2 large onions, sliced
2–3 carrots, sliced (optional)
2–3 cups (480–720 ml) hot chicken or vegetable stock
1–2 tbsp fresh parsley, chopped (plus extra for serving)
1–2 bay leaves (optional but traditional)
Freshly ground black pepper
A little butter or oil for browning
Optional: a splash of Irish stout for the stock
Instructions
In a large heavy pot or Dutch oven, lightly brown the sausages in a bit of butter or oil. (The traditionalists do not brown the meat, but the resulting brown bits give the broth some heft and color.)
Remove, cut into large chunks, and set aside.
In the same pot, lightly brown the bacon pieces. Remove and set aside with the sausages.
Preheat oven to 325°F / 160°C.
In the same pot (do not clean it, you want to deglaze the pan as you cook, using the brown bits to deepen the flavor and color of your broth), start layering:
First layer: half the sliced potatoes, then half the onions and carrots.
Add all the sausage and bacon on top.
Second layer: remaining potatoes, onions, and carrots (if using).
Season and add liquid.
Add bay leaves and a generous amount of black pepper (salt is often not needed because of bacon, but you can add a pinch if you like).
Pour in enough hot stock (and stout if using) to come about 2/3 of the way up the layers—this is a stew, not a soup.
Sprinkle the chopped parsley over the top.
Cover the pot tightly with a lid.
Slow cook in the oven for about 2 to 2½ hours, until the potatoes are very tender and the flavors have melded. You can simmer it on the stove on medium-low heat if you prefer.
Check once halfway; if it looks dry, add a little more stock or hot water.
Taste and adjust seasoning with pepper and a bit of salt if needed.
Sprinkle with more fresh parsley.
Serve in warm bowls with soda bread or a crusty loaf to soak up the broth.
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