A Slightly Less Than Authentic Dublin Coddle
As the days start getting shorter and there’s a slight bite to the air, I start getting the urge for warm dishes like the Dublin Coddle.
The Dublin Coddle isn’t one of those dishes for non-meat eaters – especially – if you’re in Dublin. And if you’re in Dublin, I recommend stopping by the Gravedigger’s pub for a beautiful bowl of coddle while you have a pint (or two) of beer or cider.
John Kavanagh’s Pub – Dublin Ireland
John Kavanagh’s got the nickname the Gravedigger’s pub because it’s just outside the Glasnevin Cemetery and is where the gravediggers went for a pint after work. The original side has been open since 1833, the dark interior smells of Guinness and tobacco, it’s the perfect place to relax and chill after spending the day doing a bit of sightseeing at the Cemetery and the National Botanical Gardens. Both are highly recommended not to miss places to visit.
Tip #1: Do not take photos of the locals inside the pub without asking permission or you will get tossed out.
Tip #2: JK’s is cash only. There is an ATM located a couple of blocks away.
I adored the feel of the old side of the pub but if you wanna eat, you got take your pints and head over to the new side. And that is where I found out about the heaven of the Dublin Coddle. I’ll be honest. I didn’t have a clue what I ordered, but the waitress recommended it and I’m all about trying people’s recommendations.
So, now, let me tell you want a Dublin Coddle is.
What’s a Dublin Coddle?
The Dublin Coddle is a simple dish with onions, potatoes, Irish sausage, giant pieces of Irish bacon, parsley, and thyme. And what makes it is the broth. I could drink the broth by the quart, it’s that freaking good. Nothing but pure comfort food.
I LOVED the original version, but will admit, it was a bit too meat heavy for me. SO, the recipe I’m sharing with you today is not authentic because I’ve reduced the meat and added more veggies. Then again everyone in Dublin has their own ‘secret’ recipe, so who’s to say mine isn’t authentic either. Of course, mine’s not secret since I’m sharing it with you.
But I’m sharing photos for both, so if you want to make yours more authentic, load up the meat and cut back on the veggies. One thing I made sure to do was to keep it simple and uncomplicated. And to make sure it’s got plenty of the broth (looking for something less meaty with delicious feel-good broth? Try my chicken noodle soup recipe).
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Making the Dublin Coddle at Home
Finding authentic Irish ingredients is the hardest part if you’re not living in Ireland or the UK. I adore Irish sausage but finding it outside of Ireland isn’t a thing, so I used breakfast sausage instead. Ham makes a good substitute for the Irish bacon and a more authentic taste. But I decided to go with thick cut bacon instead for a bit more of the smokey flavor.
Also, the meat in the authentic Dublin Coddle is cooked by braising in the broth. In my opinion while completely delicious, the sausages were a bit pale and lifeless. So, I seared them, turning them a gorgeous brown while adding more flavor to the dish.
Tip #3: The Dublin Coddle is an excellent way to use up extra ham at the holidays, as is my White Bean and Ham Soup (another excellent warming soup).
The Veggies
Since I was lightening up my Coddle, I added A LOT more veggies. Variety as well. I substituted turnips for half of the potatoes. And added leeks, garlic, and carrots. I’ve also made it with kale. So, don’t be afraid of use your favorites in the combination that works for you.
Finally, to serve up your Dublin Coddle, don’t forget to add a thick slice of bread. It’s wonderful with either a thick slice of Irish Brown Bread or white bread for sopping up the last of that beautiful broth.
Have you ever tried a Dublin Coddle? Let me know in the comments, or what changes you made when trying this recipe. I’m always happy to hear about your results. And if you have questions, let me know.
A Slightly Less Than Authentic Dublin Coddle
Ingredients
- 6 Irish or breakfast sausages
- 3 tbsp olive oil
- 5 strips thick cut smoked bacon cut into 2-to-3 inch lengths
- 1 medium onion chopped
- 1 leek sliced
- 3 cloves garlic minced
- 2 large turnips diced into 1-inch pieces
- 2 large red potatoes diced into 1-inch pieces
- 2 large carrots cut into 1-inch lengths
- small handful fresh parsley roughly chopped, divided
- 3 tbsp. fresh thyme sage or rosemary, chopped
- 6.5 pints chicken stock or water
- salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sear sausages in pot until browned. Remove from pot to a plate until needed, leaving the oil in the pan.
- Brown bacon in the pan. Remove to plate until needed, again leaving the oil and bacon fat in the pan.
- Saute onions and leek until soft in the olive oil mix. Add garlic, turnips, potatoes, and carrots. Saute for 2 to 3 minutes.
- Pour in chicken stock or water. Bring to a boil before reducing to a simmer.
- Add bacon, sausages, fresh chopped herbs, and half of the parsley. Simmer the coddle until turnips are tender, about 35 to 40 minutes.
- Season with salt and pepper. Garnish with remaining parsley and serve with Irish Brown Bread or your favorite thick crusty bread.