This recipe for Dublin Coddle is one of my favorites. When the weather starts to get cold and I start craving warm comfort foods, this is one of the first I go to. My preferred method is to cook it in my dutch oven, but I have included variations for cooking in a slow cooker (you get those amazing smells all day!) or in an instant pot (for when time is tight). The best part of this recipe (besides the taste) is the smell. As the smell starts to fill the house, my whole family just gravitates toward the kitchen. Before long we’re all sitting around the table talking and laughing. When I feel like everyone in the family is starting to get isolated, this is the dish I make to bring us all back together for an evening.
- 1 lb bacon cut into 1-inch pieces
- 1 lb smoked sausage sliced 1/2-inch thick
- 3 lbs potatoes cut into 1-inch cubes
- 1 large yellow onion chopped
- 1 large carrot sliced 1/2 inch thick
- 4 cloves garlic minced
- 2 cups beef broth
- 1/2 tsp ground black pepper
- 2 tbsp fresh parsley chopped
Method 1 - Dutch Oven (Preferred)
- Brown the bacon and sausage over medium heat until the bacon starts to crisp.
- Add onion and saute until onions are translucent
- Stir in potatoes, onions, carrots, and garlic.
- Pour broth over all ingredients. Season with black pepper.
- Cover and bring to a boil. Then put in oven and cook for 1-1/2 hours until vegetables are fork tender.
- Sprinkle with fresh parsley and serve hot.
Method 2 - Slow Cooker
- In a large skillet, saute bacon and sausage over medium heat until bacon starts to crisp. Transfer to slow cooker.
- Add onion to large skillet and saute until onions become translucent. Transfer to slow cooker.
- In the slow cooker, stir in potatoes, carrots and garlic.
- Pour broth over all ingredients and season with black pepper.
- Cook on high for 2-3 hours or low 4-6 hours.
- Sprinkle with parsley before serving.
Method 3 - Instant Pot
- Select the saute option on your instant pot. When the pot is hot, add the bacon and sausage and cook until the bacon is starting to crisp.
- Add onions and continue to saute until onions are translucent.
- Press Cancel to turn the cooker off.
- Stir in the potatoes, carrots, and garlic.
- Pour broth over all ingredients and season with pepper.
- Close and lock the lid on the instant pot. Select "Manual" and set the time to 20 minutes.
- When time is up, open the lid using the Quick Release.
- Sprinkle with fresh parsley before serving.
While It’s Cooking…
Dublin Coddle is your quintessential left over meal. In Ireland it is usually made to use up left over sausages, rashers, and whatever vegetables are on hand. Barley is often added as well. While some believe that American bacon is too fatty and assertive for the dish, I happen to love it so that’s what I use. If you want to make a more traditional version, substitute the bacon for Canadian bacon or even a mild ham. For more interesting facts about Dublin Coddle, visit British Food in America.
Make it a Meal…
Serve with a rustic loaf of fresh bread and some butter. That’s all it takes to make this an amazing meal!