Dublin Coddle
Cadal Bhaile Átha Cliath·(KAD-al BWAL-ya AH-ha KLEE-ah)
The Midday Warmth: The Big Pot on the Stove
If you want to know what a working-class Dublin kitchen smelled like on a Thursday evening in the mid-twentieth century, stick your face in this pot. Born in the Liberties as a mechanism to use up leftover pork before a meatless Catholic Friday, Coddle is a masterpiece of survival cooking. Purists will argue to the death that the sausages must be boiled pale and raw, but we are pulling a practical heresy here by searing the meats first. It violates the old-school rules, but the rendered pork fat and deep, savory broth make it a necessary weeknight crime. Do not stir it; just layer it, cover it, and let it ride.
Before you start
Prepare the vegetables robustly.
Slice the onions into thick rings and cut the potatoes into substantial 1 1/2-inch chunks so they can survive the two-hour braise without completely disintegrating into mush.
Ingredients
- mild pork sausages1 lb
- thick-cut Canadian bacon8 oz
- thick-cut smoked bacon4 slices
- yellow onions3 large
- Russet or Yukon Gold potatoes2 lb
- low-sodium chicken or beef stock3 cup
- fresh parsley1/4 cup
- black pepper1 tsp
- fresh thyme2 sprigs
- bay leaf1 med
- Irish soda bread1 large
Method
- 01
Preheat the oven to 300°F.
- 02
Render the smoked bacon.
Place a large, heavy-bottomed Dutch oven over medium heat, add the chopped smoked bacon, and cook until crisp. Remove the bacon with a slotted spoon and leave the rendered pork fat in the pot.
- 03
Sear the sausages.
Add the whole pork sausages to the hot bacon fat and sear for 2 to 3 minutes per side until they develop a golden-brown crust, then remove them and turn off the heat.
- 04
Build the foundational layers.
Without wiping out the pot, lay down a thick layer of sliced onions to protect the rest of the ingredients from scorching, followed by a sturdy layer of potato chunks.
- 05
Add the meats and aromatics.
Scatter half of the Canadian bacon chunks, half of the crisped bacon, and half of the sausages over the potatoes. Sprinkle generously with fresh parsley and black pepper, resisting the urge to add salt since the meats provide plenty.
- 06
Repeat the layering process.
Add the remaining onions, potatoes, meats, parsley, and pepper, finally tucking the thyme sprigs and bay leaf into the top layer.
- 07
Add the liquid and bring to a simmer.
Pour the stock over the top so it reaches about halfway up the sides of the food—do not submerge the top layer—and bring the pot to a gentle boil on the stovetop.
- 08
Coddle in the oven.
Cover the Dutch oven tightly with its lid, transfer to the oven, and let it gently braise for 1 1/2 to 2 hours until the potatoes are fork-tender and the bottom layers have melted into a rich gravy.
- 09
Serve immediately.
Discard the thyme stems and bay leaf, ladle the coddle into wide, shallow bowls, and serve piping hot alongside thick slabs of buttered soda bread.
Notes
Make it ahead of time.
Like most stews, Coddle tastes exponentially better the next day. Make it on a Sunday, chill it, and gently reheat it on the stove for a weeknight dinner when the potatoes will have broken down further to thicken the broth.
Sausage selection is paramount.
Do not use heavily seasoned Italian, maple, or sage sausages. If you cannot find traditional English-style bangers with rusk filler, uncooked plain pork bratwurst is the closest accessible supermarket substitute.
From Cook Irish-American Food.