While the rest of you are celebrating Saint Patrick’s Day, I’m vacillating between the five stages of grief over UVA’s loss last night. I guess this post is helping me move past the denial stage, given that I just wrote the words “UVA’s loss.” My very caring and loving husband, is being even nicer to me than usual, which is actually relevant to this dinner. Selim is basically the opposite of a simple meat and potatoes kind of guy, whatever that is. This dinner, which not only checks the box of timely blog post, but also caters to my wanting to wallow in comfort food self, is definitely not what he wants to have for dinner tonight. Yet, here we are.
I, however, love a simple carb-filled dinner of sausages and potatoes. Dublin coddle is basically just that. Recipes for Dublin coddle should include pork sausages, potatoes, and onions. Many don’t include much more than that and water. Parsley is a common garnish. We’ve added a few more ingredients for a little more flavor, as you can see. We also didn’t cook the dish the way the Irish mothers back in the day would have. This hearty winter dish dates back to the 1700s and many believe started out as a way for Catholic mothers to use up meat before Fridays during Lent. I think we turned our version into a flavorful dish that still pays significant homage to the original. And honestly, since the “original” was basically a vehicle to use up leftovers, variations from household to household are basically a given. So, I give you our personal version! I’m not going to lie, though the sausage and potatoes are delicious, I think my favorite part is all the onions! They absorb all the delicious flavor from the broth and are just perfect! This dish may not look like much (the stews and braises that we tend to favor never do), get past our humble photos and give it a whirl the next time you’re feeling Irish.
And, from an approximately 18.9462874% Irish person on the day when everyone claims to have Irish ancestors:
Happy Saint Patrick’s Day! 🍀☘️🍀☘️🍀
Our Dublin Coddle
(Adapted from this recipe)
- 5 slices of thick-cut bacon
- 1 lb pork sausages (traditional Irish bangers would be the most legit option)
- 2 large onions, sliced into rings
- 6 cloves garlic, minced
- 1 1/2 cups broth (vegetable, chicken, etc)
- 3/4 cup stout beer
- 1 tbsp worcestershire sauce
- 1 tsp brown mustard
- 1 tsp dried thyme
- 2 lb potatoes, cut into large chunks
- 2 bay leaves
- Fresh ground black pepper
- Preheat oven to 350 degrees.
- Chop the bacon roughly and cook in a large dutch oven over medium heat. Stir occasionally until they are brown, but not yet crispy. Then remove to the side.
- Place the sausage whole into the dish with the bacon grease, still over medium heat, and brown on all side. (You do not have to cook them all the way through at this point.) Once browned, remove these to the side as well.
- Now add the onions and garlic to the dish, stirring to coat in the remaining bacon grease. Top with 10+ turns of fresh black pepper. Partially cover and cook, until softened and browning, roughly 10 minutes.
- Meanwhile, whisk together the broth, beer, worcestershire, mustard, and thyme.
- Remove the onions/garlic when they’re done and again set to the side.
- Add the potatoes and a splash of liquid stock mixture to the dish. Stir to coat and turn the heat up to medium high. Cook potatoes for ~5 minutes.
- Slice the sausages into large chunks and then return all of the removed ingredients to the dish. Remove from stove heat and stir everything together.
- Top with the stock mixture and add the bay leaves.
- Place in the oven, covered, for at least an hour. Keep cooking up to an hour and a half if the potatoes aren’t cooked to your liking at the hour mark.
- Serve in bowls with a good amount of broth. Add a dash of salt if you think it needs (save this for the end, given that your bacon, sausages, and even broth may have a fair amount of salt in them).