Do you celebrate St. Patrick’s Day? If you do, what do you usually serve? I always choose something true to Irish cuisine. Or as nearly authentic a recipe as I can manage in a southern American kitchen.
This year, we’re going to be enjoying Dublin Coddle, which is a stew of onions, potatoes, sausages, and bacon. The only problem? You can’t get Irish sausages and bacon around here. Irish bacon is not smoked. It’s “back bacon” unlike American bacon which is from the belly of the pig (the Irish would call ours “streaky bacon”). And Irish sausages are generally more mild and unsmoked as well. And for that matter, we really don’t have the same potatoes that they do in Ireland. Idaho baking potatoes are about as close as I can get. At any rate, I tried my best to put together as nearly an authentic recipe as possible with easily available ingredients.
If you want to be really authentic, there are online sources for Irish bacon and sausages. FoodIreland.com is a good one. But you can make some substitutions and come pretty close to the authentic recipe.
For the sausages, you’ll need the mildest, small breakfast sausages (in casings) that you can find. You can see the ones I use in the photo. Just be sure they’re quite mild and have no sage in them. As far as the bacon goes, Canadian bacon makes a fair substitute for Irish bacon which is more like we’d think of ham.
In a large, heavy Dutch oven, heat the butter or oil over medium high heat. Add the sausages and cook until browned on all sides. Remove sausages from the pan.
While the sausages brown, cut the onion into thick slices. Peel and cut the potatoes into thick slices and cut the Canadian bacon in one-inch wide pieces.
Add the ingredients to the Dutch oven making layers of onion, potatoes, sausages, and Canadian bacon. As you make layers, salt and pepper each layer of potatoes and sprinkle over a little fresh thyme. Continue layering until all ingredients are used.
Add the chicken stock or broth to the pan and add enough water to bring the liquid to the top of the layered ingredients.
Bring the contents of the pot to a boil and then either (1) reduce the heat to low, cover and simmer for 45-60 minutes until the potatoes are tender. Turn off the heat and let sit until ready to serve. Bring back to the boil and stir in the parsley before serving. Or (2) cover and transfer to a 300 degree oven to cook for 3-4 hours. When ready to serve, gently stir in the parsley.
Serve with Irish soda bread spread generously with butter. Enjoy!
More recipes for Dublin Coddle you might enjoy from around the internet:
- Dublin Coddle, an Irish Stew from Sarah’s Cucina Bella
- Annie Gunns Irish Coddle from Copykat Recipes
- Dublin Coddle for St. Patrick’s Day from One Perfect bite
What I was up to…
- One year ago: Pecan Stuffed Mushrooms
- Two years ago: Leek and Potato Soup
- Three years ago: Champ – a St. Patrick’s Day Tribute to My Irish Ancestors
- Four years ago: Irish Currant Scones
- Five years ago: Berry Glazed Chocolate Cake
- Six years ago: Never Fail Pound Cake with Warm Berry Compote