Dublin Coddle (Slow-Simmered Irish Sausage, Bacon, Potato & Onion Broth) – Authentic Ireland Recipe

Ingredients for Dublin Coddle (Slow-Simmered Irish Sausage, Bacon, Potato & Onion Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared Irish pork sausages and thick bacon, prepped into bite-sized pieces
• 1.5 cups thickly sliced waxy potatoes, washed and trimmed
• 1 cup sweet yellow onions
• 1 medium onion and 3 cloves garlic, finely minced with lots of fresh flat-leaf parsley
• 1.5 tbsp traditional Ireland seasoning (thyme, bay leaf, rich stock, cracked pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared Irish pork sausages and thick bacon for 5 minutes.
2. Add minced onion, garlic, lots of fresh flat-leaf parsley, and thyme, bay leaf, rich stock, cracked pepper, stirring for 2 minutes until deeply aromatic.
3. Add thickly sliced waxy potatoes and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in sweet yellow onions right before serving warm.