Dublin Coddle

Make this for St. Patrick’s Day!!! Seriously, you all need to stop what you’re doing and plan to cook this simple dish for your St. Patty’s Day dinner.  Hopefully you have most of the ingredients on hand, at least the potatoes and onions….and beer, if not, proceed to the grocery store immediately.

A Dublin Coddle is an Irish dish that was prepared in order to use up leftovers – perfect! My favorite type of dish because I hate wasting food, and it’s a one-pot meal!  When I can’t decide what to make for dinner, I make a one-pot meal, just chop all the veggies in the kitchen that look like they might be getting close to going bad, sauté them with some sort of meat, top with grated cheese, and tada, dinner!  Kris’s favorite!!! (no, not really…he definitely prefers me planning meals over serving him a random assortment of cooked vegetable and meat topped with cheese).

With that being said, I did follow the general guidelines for making a Dublin Coddle because I really did want to post a recipe for St. Patty’s day.   And I didn’t want to post the usual corned beef and cabbage or bangers and mash or something dyed green…. ya know?  Anyway, I put some effort into planning this meal, and according to Wikipedia and about a dozen recipes that I read online, a Dublin Coddle traditionally contains potatoes, sausage, and onions.  Most recipes have bacon in them too.   And most use broth, but i thought, broth…psh, I’m cooking it in Guinness!  And I added cabbage and garlic…and topped it with fresh sauerkraut and a little sprinkle of Swiss cheese. (I know Swiss cheese is not Irish but corned beef is Irish and Reuben sandwiches have corned beef and Swiss cheese….follow? Okay, good).

You can tweak the ingredients in this recipe with whatever you have on hand, just follow the same basic cooking method.  But to keep it at least somewhat close to an actual Dublin Coddle, use potatoes, onions, and some sort of sausage as your base.  You could throw everything in a crockpot and have the heavenly aroma of potatoes, onions, bacon, sausage, and beer greet you when you walk in the door after a long day of work, that is, if you’re good at planning.  I, on the other hand, am not, and we often eat dinner late because I forget to factor in a two hour simmer on weeknights…. You are probably better off using a crockpot, just cook on low for six to eight hours.

This recipe is satisfying and the perfect combination for a St. Patrick’s Day meal.  The kitchen smelled amazing while this was simmering!  It doesn’t get any better than sausage, bacon, potatoes, onions, and cabbage.  And beer, don’t forget the Guinness.   I recommend drinking Guinness while eating this Dublin Coddle to enhance your St. Patrick’s Day experience.  Enjoy!

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Dublin Coddle

Prep Time

30 mins

Cook Time

2 hrs

Total Time

2 hrs 30 mins

 

A delicious twist on the perfect St. Patrick's Day meal

Course: Dinner

Servings: 4 -6 servings

Author: Emily

Ingredients

• 8 oz of bacon chopped into 1-inch pieces
• 10 oz of sausage -any type works
• 1 large onion chopped
• 1/2 head of cabbage chopped
• 3 cloves of garlic chopped
• salt to taste
• pepper to taste
• 2 Tbsp fresh chopped parsley
• Guinness Stout - 16-22 oz bottle
• Optional - top with sauerkraut and shredded Swiss cheese
• *2 cups of water if cooking in a crockpot

Instructions

1. Preheat oven to 300 degrees.
2. Heat a large, oven-proof pot (Dutch oven) over medium heat.
3. Brown bacon in the pot, about 5 minutes, stirring occasionally
4. Once bacon is cooked, remove from pot and add in sausage to brown, cooking it in the bacon grease, cook about 5 minutes, turning occasionally so all sides brown evenly.
5. Remove sausage from pot and cut into approximately 1-inch pieces
6. Add onions, cabbage, and garlic to pot.
7. Cook onions, cabbage, and garlic until onions start to get soft and translucent, about 3-5 minutes.
8. Season with salt and pepper.
9. Layer bacon and sausage on top of onions, sprinkle with parsley and pepper
10. Place potatoes on top of bacon and sausage, sprinkle with more parsley and pepper
11. Add the bottle of Guinness and bring to a boil.
12. Once the Guinness boils, place the pot in the oven at 300 degrees for 2 hrs, checking halfway through and adding 1-2 cups of water if needed.
13. *If using a crockpot, cook the bacon first, then place all ingredients in the crockpot on low for 6-8 hours, add an add'l 2 cups of water.