Dublin Coddle is a lovely layered one pot meal of rustic, hearty root veg and sausages! Perfect for celebrating St. Patrick’s Day or any day you want to connect with the ancient Éire Isle! 🇮🇪 ☘️ You can learn more about the history of this fun holiday and some traditional recipes in my post A Little St. Patrick’s Day History & Traditional Foods. 💚 Served up with this brothy dish is Irish soda bread. So easy to make and perfect for sopping up the savory juices from this fantastic Irish stew! 😋
The dish is made even more perfect with the addition of Bláithín’s Irish Organic Yeast Bread or Organic Irish Soda Bread! Made the day before so your kitchen time is reduced. 😊
This meal was over-the-top delicious! The addition of bay leaves makes these ingredients taste totally unique. The leeks are very mild oniony and melt in your mouth. The smoky bacon and savory sausage perfectly flavor the root vegetables. You definitely won’t be disappointed with this filling Irish meal!
I couldn’t find everything organic or all-natural in my local stores. But as many as possible is better than none. 👍🏼
Irish Dublin Coddle
Equipment
- Dutch oven
Ingredients
- 10 oz all-natural bacon, cut into pieces
- 1 pkg all-natural bangers or sausage
- 3 organic leeks, cut, peeled, sliced, rinsed
- 1 medium organic onion, diced
- 4 large organic carrots, peeled & sliced
- 4 large organic yellow potatoes, peeled & thinly sliced
- 1/2 cup organic barley
- 3-4 bay leaves
- 1 cup organic chicken stock
- 1 cup beer
- Hain Iodized Sea Salt
- organic pepper
- 2 tbsp organic butter, melted
- 2 tbsp organic fresh parsley, roughly chopped
Instructions
- Place the peeled and sliced potatoes in a bowl of cold water until ready to use.
- In a 4-6 quart Dutch oven, spray the bottom with organic avocado or olive oil and brown the bacon until crisp. Remove to paper lined plate.
- Brown the sausages in the bacon grease. Remove to the plate.
- Layer the onion, carrots, and leaks, lightly salting and peppering as you go, then arrange the sausages on top. Spread the bacon over all.
- Pour the chicken stock and beer over all. Sprinkle the barley over all then lay on the bay leaves.
- Drain the sliced potatoes. Salt and pepper in the bowl before layering in shingle fashion over all.
- Cover and bring to a boil then reduce heat to low and "coddle" for 30 minutes.
- Preheat oven to 425℉. Remove cover and brush the potatoes with melted butter.
- Brown the potatoes in the oven for 10 minutes or until nicely browned. Alternatively, you can place under the broiler for a few minutes. Watch closely to prevent burning.
- Serve with Organic Irish Soda Bread or Bláithín’s Irish Organic Yeast Bread.
Doesn’t this look absolutely delicous?! YUM!
How to Make Dublin Coddle in Step by Step Pictures
I knew I wanted to give Dublin Coddle a try thus I scoured the web and landed on this gorgeous recipe from The View from Great Island. Check out some of the other recipes from this fantastic cook! The husband loved it so much it’s going on the regular rotation!
In conclusion, I hope y’all have a wonderful St. Paddy’s Day. Don’t forget to wear your green!
Happy eating! 💗
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