This coddle answers all your comfort food prayers.
What’s a coddle, you ask? It’s basically just the process of cooking something low and slow in a liquid that hasn’t quite reached the boiling point. If we’ve learned anything in the kitchen, it’s that cooking something low and slow always garners excellent results and that homey, rustic dishes satisfy the soul and the stomach. In a nutshell, we’re all about dishes like this Traditional Irish Coddle.
Reminiscent of a stew, Irish Coddle is comprised of hearty bacon and pork sausage, onions, and potatoes cooked together slowwwwwwly in a rich gravy until everything is tender and infused with savory flavor. It’s perfect served with some soda bread on the side or just by itself. It’s hearty, it’s easy to put together, and it’s totally delicious.
Serves 4-6 | 20 minutes active | 2 hours inactive
4 lbs potatoes, peeled and chopped
1 lb pork sausage
1 lb bacon, chopped
2 cups beef or chicken broth
1 bottle (12 oz) Guinness or dark stout beer (optional)
2 large onions, sliced
3 tablespoons fresh parsley, chopped
2 bay leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper, to taste
Preheat oven to 300°F.
In a large oven-safe Dutch oven, cook the bacon until crisp, about 5 minutes. Remove bacon to drain on paper towels; do not drain grease.
Add sausages to pot and cook until golden brown on each side, taking care not to crowd pan. (You don’t need to cook them all the way through at this point.) Remove to a plate and slice into pieces, once cool enough to handle.
Reduce heat to low and whisk in flour. Cook for 2 minutes, just to remove the floury taste, whisking constantly. Remove pot from heat and whisk in Guinness. (Note: if you don’t want to use beer, just use additional broth in its place.)
Add half of the potatoes to the pot, followed by half of the onions, half of the garlic, half of the bacon, half of the sausages, half the parsley, one bay leaf, and season with salt and pepper. Repeat layers with remaining ingredients and season once more.
Pour broth over the top and cover with a tight fitting lid. Bake for a minimum of 2 hours, but it can stay in for up to 5 hours if you’d like. Enjoy!