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Traditional Dublin Coddle (Irish Pork Sausage, Bacon, Onion and Potato Stew)
Dublin's ultimate working-class culinary icon celebrated by James Joyce: thick pork sausages and rashers of smoked bacon gently braised in layers with thick-sliced potatoes, sweet onions, and fresh parsley in rich broth.
Prep
15 min
Cook
60 min
Total
75 min
Oven
160Ā°C (140Ā°C vent.)
Ingredients
servings
5
- Thick quality pork sausages (Irish bangers)600 g
- Thick-cut smoked bacon rashers cut into chunks250 g
- Large starchy potatoes peeled and sliced into thick rounds800 g
- Large yellow onions thickly sliced into rings350 g
- Warm chicken or beef broth600 ml
- Fresh flat-leaf parsley chopped30 g
- Abundant freshly cracked black pepper1 tsp
- Salt (sparingly, to balance bacon)3 g
Preparation Steps
1
Lightly brown bacon chunks and whole sausages in a dry pan for 4-5 minutes just to develop light color. Cut sausages in half.
2
In a heavy Dutch oven, layer the ingredients: start with sliced onions, then thick potato rounds, browned sausages, and bacon, seasoning each layer with black pepper and parsley. Finish with a solid layer of potatoes on top.
3
Pour warm broth over the layers (liquid should come three-quarters up the sides without completely submerging top potatoes). Cover tightly and braise in oven at 160Ā°C for 60 minutes until potatoes are fork-tender and broth is rich. Serve hot with Irish soda bread.
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
28g
Carbohydrates
36g
Fat
26g
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
