The Dublin coddle, cooked with banger sausages (the kind that tends to burst over high-heat cooking) and belly bacon, is just one of the many Irish recipes for boiled meat and vegetables. It is essentially a stew as the dish requires lengthy cooking over very low heat. I love it for its simplicity and the very little effort required to prepare it.
Every culture has its version of boiled meat and vegetables. Turkish haslama, America’s New England boiled dinner, the Spanish cocido, the South American puchero… And we have our bulalo, among other dishes. In fact, in every region of every country, there seems to be a variant of the basic boiled meat and vegetables dish. Peasant fare, really, as it’s a way of preparing a hearty and comforting meal with meat scraps and whatever vegetables are available.
Unlike most boiled meat and vegetable dishes, Dublin coddle does not have bone-in meat to make a tasty broth. It is, therefore, essential to use good quality bone broth.
- 2 tablespoons cooking oil
- 3 large sausages each about 3 to 4 inches in length (smoky, spicy, sweet — your choice)
- 6 rashers smoked belly bacon
- 1 to 2 potatoes peeled and diced
- 1 to 2 carrots peeled and diced
- 1 to 2 onions peeled and diced
- 4 to 6 cloves garlic crushed and peeled
- 5 to 6 cups bone broth
- chopped parsley to garnish
- Heat the cooking oil in a pot with a thick bottom. Add the sausages and cook, turning occasionally, until lightly browned and the skins burst. Transfer the sausages to a plate.
- In the remaining oil, sauté the garlic and onions. Add the diced carrots, then the potatoes. Pour in the broth. Arrange the sausages on top of the potatoes, followed by the bacon. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half.
- Ladle the Dublin coddle into bowls, sprinkle with parsley and serve hot.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.