Dublin Coddle

Instructions

1. 1

   Brown the Meats

   • In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon.
   • Cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and has rendered its fat.
   • Using a slotted spoon, transfer the crispy bacon to a plate, leaving the fat in the pot.
   • Add the sausages to the same pot and brown them on all sides, about 6-8 minutes. They do not need to be cooked through. Remove and set aside with the bacon.
2. 2

   Layer the Coddle

   • Add the sliced onions to the pot with the rendered fat. Sauté for 5 minutes until they soften and become translucent.
   • Turn off the heat. Arrange half of the sliced potatoes over the onions in an even layer.
   • Sprinkle with half of the chopped parsley, thyme, salt, and pepper.
   • Arrange the browned sausages and crispy bacon over the seasoned potatoes.
   • Top with the remaining sliced potatoes to create the final layer. Sprinkle the rest of the herbs and seasonings over the top and add the bay leaf.
3. 3

   Simmer Gently

   • Carefully pour the chicken broth into the pot along the side, so as not to disturb the layers. The liquid should come about three-quarters of the way up, leaving the top layer of potatoes partially exposed to steam.
   • Bring the pot to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting to maintain a very gentle simmer.
   • Cover the pot tightly and let it 'coddle' for at least 75-90 minutes. Do not stir the pot during this time, as it will break up the potatoes.
   • The coddle is ready when the potatoes are fork-tender and the broth is flavorful.
4. 4

   Serve and Garnish

   • Remove the pot from the heat. Carefully remove and discard the bay leaf.
   • Gently ladle the coddle into warm bowls, ensuring each serving gets a mix of potatoes, sausages, and bacon.
   • Garnish with a sprinkle of fresh parsley and serve hot with crusty bread or Irish soda bread to soak up the broth.