Ingredients
Equipment
Method
Preparation
- Move your oven rack to the lower third of your oven and preheat to 300 degrees F.
- While the bacon cooks, prepare your other vegetables. Mince the garlic, slice the onions and leeks, and roughly peel and cut the russet potatoes into large bite-size pieces.
- In a separate pot, bring salted water to a boil. Add the cut potatoes and par-boil for 5-7 minutes until they are slightly tender but still firm. Drain the potatoes thoroughly and set aside. This ensures they cook evenly and perfectly in the coddle.
Brown the Meats
- Place the chopped thick-cut applewood bacon into a 7-quart Dutch oven and heat over medium to medium-low. Stir occasionally, cooking until the bacon is crispy and golden, about 18-20 minutes. The delicious aroma will fill your kitchen.
- Add the minced garlic to the Dutch oven with the bacon fat and cook for 2 minutes, stirring gently until fragrant. Use a slotted spoon to remove and transfer the crispy bacon and garlic to a paper towel-lined plate, leaving the rendered fat in the pot.
- Next, sear the pork sausages in the flavorful bacon fat for 3 to 4 minutes on both sides until beautifully browned. This browning is crucial for developing deep, savory flavors through the Maillard reaction. Transfer the seared sausages to a cutting board and slice them into thirds.
Deglaze and Assemble
- Remove the Dutch oven from the burner. Pour 1 cup of Irish stout (such as Guinness) into the hot pot. Immediately use a wooden spoon to scrape up all the flavorful 'fond' stuck to the bottom. This deglazing step incorporates rich, caramelized flavor into your broth.
- Now, begin layering your Dublin Coddle. Start by layering in the par-boiled potatoes, seasoning generously with a pinch (or two) of kosher salt and some freshly ground black pepper. Sprinkle half of the fresh minced parsley over the potatoes.
- Next, layer in the sliced yellow onions, followed by the cleaned and sliced leeks.
- Distribute the sliced sausages (along with any accumulated juices from the cutting board), the crispy cooked bacon, and the garlic over the vegetables. Add the rest of the fresh minced parsley.
Bake and Serve
- Pour 2 to 3 cups of low-sodium chicken broth over all the ingredients. If you prefer a brothier Dublin Coddle, definitely add 3 cups.
- Cover the Dutch oven with its lid and place it into your preheated oven for 1 hour and 30 minutes, or until the potatoes are beautifully fork tender and the flavors have melded together perfectly.
- Carefully remove the Dutch oven from the oven. Ladle the hearty Dublin Coddle into bowls, making sure to include plenty of the rich broth. Top with a sprinkle of extra fresh minced parsley and freshly ground black pepper. Serve with warm, crusty bread and butter for soaking up every last drop of the delicious liquid.
Nutrition
Notes
For an extra layer of richness, consider stirring in some shredded aged cheddar cheese just before serving. Leftovers store beautifully in the refrigerator for 3-4 days or can be frozen for 2-3 months. Reheat gently on the stovetop, adding a splash of broth if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.