If you haven’t heard of Dublin Coddle, let me introduce you to this precious gem! It’s a hot one-pot meal made with budget staples like bacon, sausage, potatoes and gravy, and cooked low and slow in the oven. The sausage comes out soft and moist, the potatoes soak up the flavorful broth, and the bacon is the cherry on top. Dublin coddle is a hearty dish that is perfect for St. Patrick’s Day. Patrick, but I’m happy to do this anytime I want a filling meal without spending a ton.
Easy Dublin Coddle Recipe
Dublin Coddle is a delicious Irish sausage and potato soup-like dish that is believed to have had a famine in the 1700s. It is usually made with potatoes, onions, rashers (bacon), and sausage, and is a great example of making something warm and nutritious out of whatever you have! And you thought the meaning was in the name. This dish is “coddled” slowly and gently for hours, which means cooking gently below the boiling point.
I kept this traditional recipe for the Dublin coddle and replaced the Irish sausage with beer brats because they are easier to find here in the US. I made bacon, browned the sausage, and put it all in a dutch oven. Then I scrubbed everything for 2 hours, and I loved the results! It’s humble cuisine at its best and that’s just what I love!
Tips for success
- Deglaze with broth. Instead of deglazing the pot with dark ale or stout as some methods call for (which can be expensive if you don’t buy it yet), deglaze with chicken broth. It does the same job of raising all those brown bits, and you can use whatever broth you already have! Beef or veggie broth will work with slightly different flavors.
- Season the sausage for extra flavor. Like many recipes with many stories behind them, there are MANY how to coddle Dublin. Some recipes skip browning the sausage and add it directly to the pan. I personally like to brown it first because it adds extra flavor.
- There is no need to pinch the brats. The fat and juice will come out, where all the flavor is. Just fold them gently and let them finish cooking in the pan so they stay juicy.
- Try different spices. I added salt, pepper, dried parsley, and dried thyme to keep it classic and simple. You can also use bay leaves, rosemary, oregano, onion powder, garlic powder, or the like.
- Adjust the liquid. I only added two cups to the Dublin coddle recipe. If you want more broth, add another cup of broth to the pot.
PRINT
Add to collection Go to Collections
Dublin Coddle
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
EQUIPMENT
-
Dutch oven with lid
Ingredients
- 8 oz. Bacon price 2.34 US dollars
- 5 beer brats $4.97*
- 2 onions medium dice, (3 cups, 750g) $1.45
- 4 garlic ground (2 Tbsp) $0.24
- 1½ tsp salt $0.06
- 1 tsp black pepper closed at 0.16 US dollars
- 2 lb. golden potato washed, peeled, and 1-2 inch cubed, (907g) $1.79**
- 2 cup broth 16oz., $0.26***
- 1 tsp dried parsley $0.02
- ½ tsp dried thyme $0.02
instructions
-
Gather and prepare all the ingredients. Place in the bottom of the oven with enough space to fit the dutch oven. Preheat the oven to 300°F.
-
On the stove, heat a Dutch oven over medium heat. When hot, add the bacon and cook for about 10-15 minutes, stirring occasionally, until browned. Using a small spoon, remove the bacon and set aside, leaving the oil in the pan.
-
After that, put the brats in the pan and cook each side for 3-4 minutes, until golden brown. Remove the brats from the Dutch oven and set aside.
-
Add the onion, garlic, salt and pepper, and cook for about 3 minutes until the onion is soft.
-
Top the onions with the diced potatoes, broth, dried parsley and dried thyme. Mix to combine.
-
Place the brats, bacon, and drippings on top of the potato and onion mixture.
-
Cover the Dutch oven and place in the preheated oven for 1 hour and 30 minutes.
-
After 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to remove the top of the coddle.
-
Remove the Dutch oven from the oven. Remove excess oil from the top if desired. Divide the potatoes, onions, brats and broth among five plates and enjoy.
See how to calculate recipe prices here.
– text
** I chose to use golden potato because they are among the best in cooking. They give a creamy and buttery texture and hold their shape. Red happiness SY potato fingers works well too. Make sure that cut the potatoes into 1-2 inchesso that it is not easily destroyed.
*** Some recipes use only water,but I prefer the added flavor of broth. I like to use Better than Bouillon make broth to keep the price down. bull or broth will also work.
FOOD
How to draw a Dublin Coddle step by step
Gather all your belongings. Lower the oven to make sure there is enough space to accommodate the Dutch oven, and preheat the oven to 300°F.
Cooking the Bacon: Heat a Dutch oven over medium heat on the stove. When hot, add the chopped 8 oz. bacon and cook for 10 to 15 minutes, stirring occasionally, until bacon is crisp and fat has rendered. Use a slotted spoon to remove the bacon and set aside, leaving the oil in the pan.
Brown the sausages: Add 5 tablespoons of bacon grease and cook for 3-4 minutes on each side, until browned. Remove the brats from the Dutch oven and set aside.
Saute the aromatics: Add 2 cloves of minced garlic, 4 cloves of minced garlic, 1½ teaspoons of salt and 1 teaspoon of cracked black pepper to the pan. Cook for about 3 minutes, stirring often, until the onion begins to soften.
Add remaining ingredients: Add 2 quarts of golden potatoes, 2 cups of broth, 1 tablespoon of dried parsley, and ½ teaspoon of dried thyme. Mix everything together to combine.
cooked: Pour the browned batter over the potato mixture, then sprinkle the cooked meat and the reserved juices over the top. Cover the Dutch oven with a lid and transfer to the preheated oven. Bake for 1 hour and 30 minutes.
Finish and serve: After 1 hour and 30 minutes, remove the lid and continue cooking for another 30 minutes to brown and crisp the top.
Next, carefully remove the Dutch oven from the oven. Skim off excess oil, if desired, and divide the potatoes, onions, leeks and broth among 5 plates or bowls. Enjoy!
Suggestion
I like to serve a Dublin coddle with a cold Guinness and soda bread for a meal that instantly feels like an Irish pub! Soda bread is perfect for picking up leftovers, and if I want to spice things up, I’ll sometimes add some sauteed cabbage or roasted Brussels sprouts. A fresh salad such as Dijon Kale Apple Salad works well with the flavor of the soup as well.
Storage & Reheating
Leftover Dublin coddle will keep well in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this, as the potatoes can become grainy and change shape when thawed. To reheat, gently heat each piece on the stove over medium heat or in the microwave until the fire dies down, adding stock or water if necessary.
Try the following Irish Recipes!
- If there are any leftover sausages I will be happy to make them Bangers and Mash the next day, these sausages with meat and onion sauce are hard to resist!
- Colcannon is a simple Irish dish that combines mashed potatoes and cabbage into something hearty, filling and budget-friendly.
- NY Corned Beef and Cabbage is a slow-cooked dinner with sweet beef and sauteed cabbage that keeps the whole meal from turning mushy.
More Cozy Stew Recipes
Beef Stew
$16.53 recipe / $2.75 serving
Lentil and Sausage Stew
$7.11 recipe / $0.88 serving
Chicken falls
$11.97 recipe / $1.99 serving
Brunswick Stew
$13.05 recipe / $2.18 serving
The post Dublin Coddle appeared first on Budget Bytes.