Dublin Coddle

- 6 oz (170g) pork sausages - 6 oz (170g) bacon - 1 large onion - 4 medium potatoes - 2 carrots - 3 cups chicken broth

Discover the comforting flavors of Dublin Coddle, an Irish stew that brings warmth to any occasion. This hearty dish combines succulent pork sausages, crispy bacon, and vibrant vegetables simmered in rich chicken broth, creating a meal that's both satisfying and delicious. Perfect for gatherings or cozy nights in, learn how to make this traditional recipe with simple steps and ingredient tips. Click through for the full recipe and elevate your cooking game with Dublin Coddle!

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Ingredients

6 oz (170g) pork sausage, cut into 1-inch pieces

6 oz (170g) bacon, chopped

1 large onion, sliced

4 medium potatoes, peeled and sliced

2 carrots, peeled and sliced

3 cups chicken broth

2 cloves garlic, minced

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions

In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the pieces of pork sausage to the pot and brown them on all sides, approximately 5-7 minutes. Remove and set aside with the bacon.

In the same pot, add the sliced onions and cook until they are translucent, around 4-5 minutes. Then add the minced garlic and sauté for an additional minute.

Layer the sliced potatoes and carrots over the onions in the pot. Sprinkle with salt, pepper, and dried thyme.

Return the bacon and sausage to the pot and pour in the chicken broth. Add the bay leaf and bring the mixture to a boil.

Reduce the heat to low and cover the pot. Let it simmer for 45 minutes, allowing the flavors to meld and the vegetables to become tender.

Check the seasoning and adjust salt and pepper if needed. Discard the bay leaf before serving.

Ladle the coddle into bowls and garnish with fresh parsley for a pop of color.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

- Presentation Tips: Serve in rustic bowls, and place some crusty bread on the side for dipping. A sprinkle of extra thyme or parsley on top adds a nice touch!