A hearty one-pot Dublin stew of turkey sausages, sliced potatoes, and onions slowly simmered in a light broth until meltingly tender.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: chopped parsley, black pepper
Accompaniments: crusty bread, butter
Instructions
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1
Brown the turkey sausages in butter in a large pot. Remove and slice thickly.
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2
Layer sliced potatoes, onions, garlic, and sausage pieces in the pot, seasoning each layer.
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3
Add bay leaves and pour in stock to just cover.
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4
Bring to a gentle simmer, cover tightly, and cook on low heat for 1.5-2 hours until potatoes are falling apart.
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5
Check seasoning and remove bay leaves.
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6
Serve in deep bowls scattered with fresh parsley and crusty bread on the side.
Did You Know?
Jonathan Swift, author of Gulliver's Travels and Dean of St Patrick's Cathedral, was known to enjoy coddle in 18th-century Dublin.
Chef's Notes
Equipment Tips
- large heavy pot
- sharp knife
Garnishing
chopped parsley, black pepper
Accompaniments
crusty bread, butter
The Story Behind Dublin Coddle
Dublin coddle evolved as a working-class supper, traditionally eaten on Saturday nights when families needed to use up the week's leftover sausages before the Sunday roast. It remains a distinctly Dublin dish, rarely found outside the capital.
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