Easy Dublin Coddle Recipes

TRADITIONAL DUBLIN CODDLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet. Slice into big chunky pieces and transfer to a large pot.
• Cook sausages, turning occasionally, in the bacon grease until browned, about 5 minutes; add to the large pot. Cook and stir onion in the same skillet until softened, about 5 minutes. Transfer to the pot.
• Arrange potatoes over onion. Pour in enough water to cover the potatoes. Cover the pot; bring water to a boil. Reduce heat to very low; simmer until potatoes are tender, 1 to 1 hour 30 minutes. Garnish with parsley.

DUBLIN CODDLE RECIPE

Steps:

• Preheat oven to 425F.
• In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Transfer sausages and bacon to a bowl and reserve the broth.
• Lightly grease a dutch oven or casserole dish with cooking spray.
• Spread one-third of the potatoes on the bottom of the casserole dish.
• Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
• Spread a layer of the previously prepared sausages and bacon over the layer of onions.
• Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
• Pour the reserved broth over the entire dish.
• Cover with a lid and bake in the oven for 40 minutes.
• Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
• Remove from oven and let stand 5 minutes.
• Ladle into bowls and garnish with fresh parsley.
• Serve.

IRISH CODDLE

Steps:

• Preheat the oven to 300 degrees F.
• Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
• Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water. Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper. Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper. Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups. Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley. Bring the liquid to a boil (don't stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
• Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread.

EASY DUBLIN CODDLE

Steps:

• Melt butter in 3-quart pot or a medium wok.
• Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces.
• Lightly brown onions.
• Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender.
• Pour off excess broth (I keep it to make soup later) and serve with the mustard.

DUBLIN CODDLE

Steps:

• Heat some oil in a pan, add onions and garlic and fry until soft.
• Put sausages, bacon, potatoes, and carrots in the pan with the onions and garlic.
• Cover with cider and cook over moderate heat for 1 hour.

DUBLIN CODDLE

Steps:

• Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
• Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.