Thursday 7 April 2016

Globecooking recipe : Dublin Coddle (Ireland)

I've been wanting to try Dublin Coddle since I spotted it on Shell Louise's blog (as a Slimming World version) and googled it to find out more. The list of ingredients convinced me that it would go down well with the family - bacon, sausages, onions, potatoes, ... what's not to like?! Most versions of the recipe suggest cooking it for at least a couple of hours but I was in a rush so I sped things up by zapping the potatoes in the microwave before adding them to dish to finish off in the oven. It worked perfectly and meant that the dish was ready within an hour. As the dish is traditionally a bit of a #KitchenClearout recipe, I decided to go one step further by throwing in the leftover pork and carrots from the Sunday roast. It's actually very similar to the Northern English dish called Pan Haggerty which was another big hit with the whole family.

Dublin Coddle

ingredients :

a pack of pork sausages
a pack of bacon
2 onions
leftover cooked pork and carrots (optional)
5 potatoes, unpeeled and precooked in the microwave
a pint of beef stock

Start off by preheating the oven to 180° and putting the potatoes to precook in the microwave. Grill or fry the bacon rashers and chop into thirds. Fry the onions and sausages in the bacon fat - you can leave the sausages whole or chop them up, it's entirely up to you.

Take an ovenproof dish and start layering. First are the onions ...

Then the bacon.

The sausages go next.

If you have any leftovers to use up from the Sunday roast, insert here ! I had carrots and pork. 

Chop the potatoes into large chunks (skin still on) and place them on the top of the dish.

Pour over the beef stock. Some recipes tell you to push the potatoes down so they're covered by the stock, but I'd overfilled my casserole dish so this wasn't possible. The potato that peeked out out of the top went beautifully crispy though so I think it actually worked better.

 Put a lid on for the first half hour then remove it for another half hour or so, until the stock has reduced and the potatoes are golden brown.

To serve, make sure each plate gets a bit of everything and spoon over some stock to finish off.

*** Don't miss my country-by-country globecooking recipe index ! ***

If you want to try some more Irish dishes, how about Boiled Bacon & Cabbage, Irish Stew or Baileys Cheesecake?

This used up the leftovers from the Sunday roast so I'm adding it to the #KitchenClearout linky.


  1. This looks so delicious I want to make it now! What a lovely recipe Dublin Coddle is. I'd never heard of it before.

    1. Same here - it's great for throwing together with the contents of the fridge/freezer when there's not much left (which is apprently how it originated !)


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