Description
Coddle is a traditional Irish one-pot potato stew that combines layers of thick-cut bacon, Irish pork sausages, onions, and potatoes simmered slowly in chicken broth. This hearty, comforting dish uses simple ingredients and a long, slow oven bake to develop deep flavors and tender textures, making it a perfect warming meal that honors centuries-old Irish cooking traditions.
Ingredients
Scale
Meat and Broth
- 1 pound thick-cut bacon (about 10 slices)
- 1 pound uncooked pork sausage links, preferably Irish (5 to 6 links)
- 2 cups low-sodium chicken broth, or 2 cups reconstituted chicken or ham bouillon paste or cubes and water (follow package directions), divided
Vegetables and Herbs
- 3 pounds russet potatoes (5 to 6 medium)
- 4 medium yellow onions
- 1/2 bunch fresh parsley
Spices
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon ground white pepper or freshly ground black pepper, divided
- 3/4 teaspoon dried thyme, divided
- 3 bay leaves, divided
Optional
- Crusty bread, for serving
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat the oven to 300℉ to prepare for slow baking the coddle.
- Cook Bacon: Trim off and discard rind from bacon. Cut bacon crosswise into 2-inch pieces. Place in a Dutch oven or heavy pot over medium heat, cook stirring occasionally for about 10 minutes until fat is translucent and watery liquid evaporates without browning. Transfer bacon to plate with slotted spoon.
- Cook Sausage: Remove all but 2 tablespoons of fat from pot. Add sausage links and cook over medium heat 1 1/2 minutes per side until lightly browned but not cooked through. Transfer to plate with bacon.
- Deglaze Pot: Pour 1/4 cup chicken broth into pot and scrape browned bits from bottom. Pour this liquid into a heatproof bowl and set aside.
- Prepare Vegetables and Herbs: Peel potatoes and slice into 1/3-inch rounds. Peel and slice onions into 1/3-inch-thick rings, separating them by hand. Finely chop parsley leaves to yield about 1/3 cup loosely packed.
- Cut Sausage Pieces: Slice sausage crosswise into 1 1/2 inch pieces. Divide sausage, bacon, potatoes, onions, and parsley each into three equal portions for layering.
- Layer Ingredients: In the Dutch oven, layer 1/3 of each ingredient starting with onion rings, then bacon, sausage pieces, potato slices sprinkled evenly with 1/4 teaspoon kosher salt, 1/4 teaspoon ground pepper, 1/4 teaspoon dried thyme, parsley, and 1 bay leaf. Press down firmly. Repeat two more times, reserving a small amount of parsley for garnish.
- Add Broth and Bring to Boil: Pour remaining 1 3/4 cups of chicken broth and reserved deglazed liquid over top layer of potatoes. Bring mixture to a boil on the stovetop over medium-high heat, about 5 minutes. Cover pot with aluminum foil and then the lid.
- Oven Bake: Transfer covered pot to preheated oven and bake for 2 hours. Check liquid level, ensuring at least 1 inch remains, adding water if necessary. Remove foil and cover again, baking for an additional 1 hour.
- Check Doneness and Optional Broil: Confirm onions are soft. If not fully tender, cover and bake 30 minutes more. Remove from oven. Optionally brush top layer of potatoes with reserved bacon fat and broil until golden at edges, about 7 minutes.
- Rest and Serve: Let coddle rest for 10 minutes. Sprinkle with reserved parsley. Serve portions with juices, discarding bay leaves as found. Offer crusty bread alongside to dip into flavorful broth if desired.
Notes
- The dish benefits from long, slow baking to develop deep flavors and tender textures.
- Make sure to keep at least 1 inch of liquid in the pot to avoid drying out.
- Broiling the top is optional but adds a pleasant golden crisp texture.
- Coddle can be cooked up to 5 hours total; check liquid levels during longer cooks.
- Use Irish-style sausages if available for authentic flavor.
- Discard bay leaves during serving as they are not edible.
- Serve with crusty bread to soak up the hearty broth.
