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Dublin Coddle Recipe

Updated on March 16, 2015
A bowl of Dublin Coddle
A bowl of Dublin Coddle | Source

Dublin Comfort Coddle, Irish style

I remember Dublin Coddle from my childhood. Coming in the door from school, I would be hit by the awesome smell of bacon and pork sausage and my stomach would rumble in anticipation.

When I bake a Dublin Coddle now, I can't keep the guests or the grandchildren out of the kitchen.

It's a simple dish to prepare, a slowly cooked casserole that looks after itself in the oven. Or make it in your crockpot, even easier.

Add Guinness for an extra touch of blarney and serve on St Patrick's Day.

Dublin Coddle is made with simple ingredients: pork sausages, bacon, onions, and potatoes.

The only seasonings are salt, pepper, and parsley. Water or a ham stock is added which also makes a simple, but delicious, gravy.

The Bacon for Dublin Coddle

You need Irish Bacon

Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon.

This makes it quite similar to Canadian bacon.

Both Irish bacon and Canadian bacon are cured and have about the same thickness in slices.

Both are cooked until done but not crisped like American bacon.

If you can't get Irish bacon, use bacon that's not sweetened.

Cook Time

Prep Time: 15 minutes

Total Time: 2 hours 30 minutes

Ingredients

  • 2 kg potatoes
  • 2 large onions
  • 500 g thick cut back bacon
  • 500 g good quality pork sausages
  • 1 ham stock cube
  • 500 ml water
  • 1/2 bunch fresh parsley
  • salt and pepper to season

Instructions

  1. Peel the potatoes and cut into three or four pieces, leaving smaller ones whole.
  2. Finely chop the parsley.
  3. Boil the water and dissolve the stock cube. (If you can't get a ham stock cube use a chicken or vegetable stock cube).
  4. Chop the bacon into thick pieces. Chop the onions.
  5. Brown the sausages and the bacon.
  6. Layer the onions into a casserole dish first, then the bacon. Top the onion and bacon with the pork sausages and then the potatoes. Season each layer liberally with fresh-ground pepper and chopped fresh parsley.
  7. Continue until the ingredients are used up. Pour the ham stock mixture over the top
  8. Cover the pot with a heavy lid and cook in medium oven for 3 and 1/2 hours to 4 hours.
  9. At the two-hour point, check the casserole and add more water if necessary. You can add a little Guinness at this point.
Cast your vote for The Dublin Coddle Recipe

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Le Creuset Stoneware 3-Quart Square Casserole with Lid, Fennel

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How about you?

Do you make a special meal for St Patrick's Day?

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© 2012 Susanna Duffy

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    • Stazjia profile image

      Carol Fisher 2 years ago from Warminster, Wiltshire, UK

      Sounds really good, much better than the usual sausage and bean casserole. I'll probably try it when I get some suitable bacon.

    • profile image

      moonlitta 4 years ago

      New for me but sounds good for people who can't eat without meat in their food, like my husband does...

    • whodiesinthenew profile image

      whodiesinthenew 5 years ago

      Looks like a yummy!

    • profile image

      anonymous 5 years ago

      Looks and sounds delightful! I must learn not to visit recipe lenses, esp when hungry. Now my stomach is complaining that my eyes are feasting! :))

    • Nanciajohnson profile image

      Nancy Johnson 5 years ago from Mesa, Arizona

      I have not tried this recipe before, I usually make the traditional corned beef and cabbage on March 17, but plan to try this soon. It sounds easy and yummy. Irish Blessings to you!

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