We went to the Pittsburgh Irish Festival this past weekend, . The music was fantastic and we got to try a couple new dishes. One that piqued my interest was Dublin Coddle. From what I’m told, it’s basically a one-pot casserole that is typically made at the end of the week with leftover ingredients. As such, it doesn’t really need a formal recipe. At its most basic, it’s simply layers of onions, bacon, pork sausage, and potatoes.
Here’s a more structured recipe, but keep in mind that the amounts are only guidelines. If you have a little less or a little more of the main components, toss it in anyway. An added bonus is that your house will smell AMAZING!
And, you might as well serve it with some Irish Soda Bread because you’re going to want something to sop up all that delicious broth!
- 1 pound bacon
- 2 pounds pork sausage
- 3 large onions, halved and sliced
- 4-5 pounds of potatoes, scrubbed and quartered
- 1/4 cup chopped parsley
- 2 Bay leaves
- 2 cups low-sodium chicken stock or Guinness
- Pepper, to taste
- Preheat oven to 300 degrees.
- Cut bacon crosswise into about 1-inch pieces. Toss into a dutch oven placed over medium heat and cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Brown sausages in the remaining rendered bacon fat, until golden brown on all sides. Remove sausages, cut into thirds or leave whole -- whichever you prefer.
- Add sliced onion to the Dutch oven, sprinkle a tablespoon of parsley over the onions. Add pepper, to taste.
- Add bacon over top of the onions. Sprinkle a tablespoon of parsley over the bacon. Add pepper, to taste
- Add sausages over top of the bacon. Sprinkle a tablespoon of parsley over the sausage. Add pepper, to taste.
- Add potatoes over top of the sausage. Sprinkle the remainder of the parsley over the potatoes. Add a bit of pepper, to taste.
- Add the chicken broth. Tuck in the bay leaves. Cover the Dutch oven with a lid. Bring to a boil on the stovetop. Then place the covered Dutch oven in the oven to bake for 2-3 hours.
- Check the level of the liquids every now and then to make sure it doesn't dry out. Add more liquid if necessary. An inch or two of liquid is fine, but the potatoes should sit above the liquid so they can steam instead of boil.
Be careful if you decide to add salt to this recipe. The bacon and sausage typically have enough salt content to season the entire dish.