Dublin Coddle: traditional Irish recipe
Ireland celebrates its big day with Saint Patrick, and you know that I like to take advantage of special occasions to dig a little in the kitchen. This Dublin Coddle recipe seemed perfect for my boyfriend, a very simple but very comforting stew or casserole of potatoes, sausages, bacon and onion.
It is one of those humble dishes but they feed and heat well when the body needs it. Coddle It can mean something like "spoil", but it is also used as an expression of simmering. I have seen several versions of this dish, many in the form of a spoon stew in which the ingredients melt together. I liked this alternative so that everything is more complete, and I think that it goes better with the almost spring season that we have above.
IngredientsFor 4 people
- Potato 3
- Thick bacon 200 g
- pork sausages 300 g
- Onion 1
- Dried thyme
- Chicken or vegetable broth 300 ml
- Apple vinager 15 ml
- Fresh parsley
- Ground black pepper
- Extra virgin olive oil
How to make Dublin CoddleDifficulty: easy
- Total time 1 h 30 m
- Elaboration 10 m
- Cooking 1 h 20 m
Preheat the oven to 175ºC. Wash, peel and cut the potatoes into slices of just under 1 cm. Peel the onion and cut into julienne strips. Cut the bacon into thick strips.
Heat a large frying pan or casserole that can be put into the oven and sauté the bacon until it is a little crispy. Remove to a plate with kitchen paper. Brown the sausages on both sides in the same pan, and remove.
Cook the onion with a pinch of salt, thyme and vinegar over medium heat, until softened. Add the broth and lower the heat. Oil paint a baking dish and place the potatoes in a single layer. Season with salt and pepper.
Pour over the onions with the broth and distribute the bacon and sausages. Add a little more thyme, cover and bake for about 70-80 minutes. Add more broth halfway through cooking if necessary. Serve with fresh parsley.
We could also cook everything in a large saucepan or cocotte directly on the kitchen fire, without using the oven, covered and over low heat. The amount of liquid can be adjusted to taste, leaving it more like a spoon stew if preferred.
What to accompany the Dublin Coddle
We can reserve part of the bacon and fry it until it is very crisp to add it to the Dublin Coddle when serving. It is a forceful dish that can serve up to 5-6 people if we distribute smaller portions within a more complete menu, with some good salad or a plate of vegetables first. Don't miss out on good bread and of course Irish beer to go with it.Tags: Meats And Birds Fish Desserts