Dublin Coddle (Bacon, Sausage and Potato Stew)
A traditional (and easy!) home-style dish made with leftover rashers (bacon), sausages and potatoes.. It's often served in pubs too. Everyone has their own way to make this - you can stew it or bake it, you can choose to brown the bacon & sausages or just toss everything straight into the pot... All you really need is the bacon, sausages and potatoes, but some like to add apple and carrots too!
Background: Dublin coddle is well loved in Dublin but eaten everywhere! It was traditionally made a the end of the week to use up the leftover rashers and sausages.
- Sausages (3 fat sausages)
- Rashers/Bacon (3 slices)
- Onion, diced (1 medium)
- Potatoes, peeled (3 small (or more if not adding other vegetables))
- Carrot (optional), cut into chunks (1)
- Apple (optional), cubed (1)
- Fresh or dried thyme (2-3 springs or 1 tsp dry)
- Chopped parsley (1 Tbsp)
If you like, lightly brown the bacon and sausages in a frying pan, but don't make the bacon crisp.
Add all ingredients to a heavy pot. You cut the bacon and sausages into smaller pieces or leave whole.
Add just enough water to cover all ingredients.
Bring to a boil on high, then immediately turn to low. Cover with lid and simmer on low for 1-2 hours.
Remove lid and let any excess water boil off if it's too soupy.
Adjust taste with salt and pepper and garnish with additional parsley.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.