Dublin Coddle One-Pot Sausage Supper Made Easy
A cozy Irish one-pot supper with browned sausages, smoky bacon, sweet onions, and tender potatoes simmered in a light, peppery broth.
Equipment
- Dutch oven or deep wide pot (4–5 quart/liter) with lid
- Cutting board
- Knife
- Slotted spoon
- Wooden spoon
- Tongs
Ingredients
Meats
- 8 oz thick-cut bacon cut into 1/2-inch (1.25 cm) pieces
- 1 lb pork sausages Irish bangers if possible
Vegetables & Aromatics
- 2 large yellow onions halved and sliced 1/4 inch (6 mm) thick
- 2 cloves garlic minced (optional)
- 2 lb waxy or all-purpose potatoes (Yukon Gold or red) peeled if you like; sliced 1/3–1/2 inch (8–12 mm) thick
Broth & Seasoning
- 2 1/2 cups low-sodium chicken stock or light pork/ham stock
- 1/2 cup stout beer such as Guinness, or more stock
- 1–1 1/4 tsp kosher salt plus more to taste
- 1–1 1/2 tsp freshly ground black pepper
- 1 bay leaf
- 2–3 sprigs fresh thyme or 1/2 tsp dried thyme (optional)
Finishing & Serving
- 2 Tbsp unsalted butter dotted over the top
- 2–3 Tbsp fresh parsley chopped, plus more for serving if desired
- crusty bread or Irish soda bread for serving
Instructions
- Prep the ingredients: slice the bacon into small pieces, cut the sausages into thirds if large, and peel and slice the onions and potatoes. Mince the garlic. Aim for even potato thickness so they cook at the same pace.
- Brown the bacon: set a heavy Dutch oven or deep, wide pot over medium heat. Add the bacon and cook, stirring occasionally, until it renders fat and turns lightly golden, 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving a couple tablespoons of fat in the pot.
- Brown the sausages: increase heat to medium-high. Add sausages in a single layer and brown on all sides until nicely colored but not cooked through, 6–8 minutes. Transfer to the plate with the bacon. Pour off excess fat if there’s more than a thin coating in the pan.
- Soften the onions: return pot to medium heat. Add sliced onions and a small pinch of salt. Cook, stirring and scraping up browned bits, until onions are soft and turning translucent with a bit of golden color at the edges, 8–10 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
- Deglaze: pour in the stout (or 1/2 cup / 120 ml of the stock) and scrape browned bits from the bottom with a wooden spoon. Simmer 1–2 minutes to reduce slightly.
- Layer: turn off the heat. Move most onions to a bowl, leaving a thin layer in the pot. Arrange about one-third of the potato slices over the onions. Season with a pinch of salt, a few grinds of pepper, and a scatter of parsley.
- Add meats and repeat layers: add half the bacon and half the sausages over the potatoes, then top with half the remaining onions. Repeat with another layer of potatoes, seasoning, bacon, sausages, and onions. Finish with a final layer of potatoes on top, seasoned lightly again.
- Add broth and herbs: gently pour the remaining stock down the side of the pot so you don’t disturb the layers (liquid should come just to the top of the potatoes or slightly below). Add a splash more stock or water if needed. Tuck in the bay leaf and thyme.
- Bring to a gentle simmer: set the pot over medium heat and bring just to a simmer. Once you see gentle bubbles around the edges, reduce heat to low.
- Coddle slowly: cover tightly and cook at a bare simmer 45–60 minutes, until potatoes are very tender and sausages are cooked through.
- Finish and rest: turn off heat. Dot the top layer with butter, cover again, and let sit 5–10 minutes. Taste broth and adjust with more salt and pepper if needed.
- Garnish and serve: remove bay leaf and thyme stems. Spoon potatoes, sausages, bacon, onions, and plenty of broth into warm bowls. Sprinkle with parsley and serve with bread for dunking.
Nutrition
Calories: 680kcalCarbohydrates: 45gProtein: 28gFat: 42gSaturated Fat: 16gCholesterol: 95mgSodium: 1350mgPotassium: 1550mgFiber: 5gSugar: 6gVitamin A: 450IUVitamin C: 28mgCalcium: 90mgIron: 3.8mg
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