Dinners

Modern Dublin Coddle

15 mins
Prep
1 hour 30 mins
Cook
4
Servings

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Ingredients

  • 8 high-quality Irish pork sausages (bangers)
  • 200g thick-cut back bacon (or rashers), chopped into chunks
  • 4 large potatoes, peeled and sliced into thick rounds
  • 2 large onions, sliced into thick rings
  • 400ml high-quality chicken or ham stock
  • A large bunch of fresh curly parsley, finely chopped
  • Freshly cracked black pepper (no added salt needed due to the bacon)

Method

  1. Preheat your oven to 160°C (140°C fan).
  2. Heat a drop of oil in a large ovenproof casserole dish (like a Dutch oven) over medium-high heat. Brown the sausages and bacon chunks for about 5 minutes until they are golden brown on the outside. Remove them and set aside.
  3. In the same pot, layer half of the sliced onions followed by half of the sliced potatoes.
  4. Arrange the browned sausages and bacon over the potato layer, and scatter half of the chopped fresh parsley over them.
  5. Add the remaining onions and finish with a neat layer of overlapping potato slices on top. Pour the hot stock into the pot—it should not completely submerge the top potatoes.
  6. Season the top layer heavily with cracked black pepper. Cover tightly with a lid (or foil) and bake in the oven for 1.5 hours. For a crispy top, remove the lid for the final 15 minutes of cooking. Garnish with the rest of the fresh parsley before serving.

A refined look at Dublin’s most famous heritage dish. By browning the pork sausages and bacon first, we build deep layers of flavor and a beautiful golden aesthetic while retaining the deeply comforting nature of this classic slow-simmered broth.