The Dublin coddle, cooked with banger sausages (the kind that tends to burst over high-heat cooking) and belly bacon, is just one of the many Irish recipes for boiled meat and vegetables. It is essentially a stew as the dish requires lengthy cooking over very low heat. I love it for its simplicity and the very little effort required to prepare it.
- 2 tablespoons cooking oil
- 3 large sausages smoky, spicy, sweet — your choice
- 6 rashers smoked belly bacon
- 2 large potatoes peeled and cut into wedges
- 1 large carrot peeled and cut into wedges
- 2 onions peeled and diced
- 6 cloves garlic crushed and peeled
- 6 cups bone broth
- chopped parsley to garnish
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- Heat the cooking oil in a pot with a thick bottom.
- Add the sausages and cook, turning occasionally, until lightly browned and the skins burst. Transfer the sausages to a plate.
- In the remaining oil, sauté the garlic and onions.
- Add the diced carrots, then the potatoes.
- Pour in the broth.
- Arrange the sausages on top of the potatoes, followed by the bacon.
- Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half.
- Ladle the Dublin coddle into bowls, sprinkle with parsley and serve hot.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
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