I recently had a small sample of this delicious recipe at my local store, New Seasons. They provided a recipe and I brought it home and tweaked it. This is a man-pleasing, delicious dish with potatoes, carrots, sausage links and bacon. All simmered together in a base of apple cider for a salty sweetness that permeates the vegetables. Oh so tasty.
Now I can’t say as to how authentic this is, but I can say that it is very delicious. I’m sharing this today in case you need an alternative to Corned Beef and Cabbage for tomorrow, but it truly would be a treat anytime. And of course, serve it with Bacon Irish Soda Bread and you will really have something special.
Dublin Coddle 6-8 Moderate servings
- 1 lb bacon slices, cubed
2 lbs pork sausage links
2 large onions, thinly sliced
4 large potatoes, peeled, and thickly sliced (about 1/2 inch)
4 cloves of garlic, peeled
6 carrots, peeled and thickly sliced
pepper and salt
4-6 cups of apple cider
1) In a large pot add the bacon and cook over medium heat until the bacon is crispy. Make sure that it doesn’t stick to the bottom of the pot and cooks evenly by stirring frequently. Using a slotted spoon remove the bacon to a bowl. Pour off most the grease, leaving just enough to grease the bottom of the pan. (Save that grease to fry eggs in, delicious!)
2) Add the sausage links and brown on both sides in the bacon grease over medium-high heat (you may need to do this in two batches). Remove. Add sliced onions and garlic and soften (you can add a little more bacon grease, if needed to prevent sticking). Cook for about 3 minutes. Add the bacon and sausage back in along with the carrots and potatoes. Season with pepper and add enough apple cider to almost cover the mixture. (I used about 4 cups of juice and added just a bit of water to almost cover).
3) Simmer, but don’t boil for 1 1/2 hours, covered. Check seasonings and serve one sausage per person topped with potatoes and carrots and some of the juicy broth. Enjoy!
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Just love the name…and the flavors:) Come join me for What’s On the Menu Wednesday whenever you can.
That’s a lot of apple cider vinegar! How strong is the flavor? I think my husband and I would enjoy it, but I’m not sure about the kids if the vinegar flavor is too strong. Would part water or broth take away from the flavor too much? Apart from that, it looks like everything we love in a soup! Although we use chicken sausage and turkey bacon 🙂
Krista,
Oh no! Not vinegar, the juice. 🙂 That would indeed make a strong flavor.
Goodness! That makes more sense! Thanks. 🙂
HI.. This is really good. My name is Marelie and I’m a new blogger.I just linked my recipe for Thursday Hop. Thanks
Sorry Marelie! I missed it this week as I was very sick. 🙁
That sounds like a great recipe that would be much appreciated by my family. I also think I could possibly do it this afternoon, even though I’ll be out most of the day.
Wow, this sounds phenomenal! And a great way to get some new flavors into soup.
Mmmmm, I want some now. 🙂
Do you think instead of a simmer you could crockpot it for like 2 hours on high?
Yum, that sounds delicious. Bacon, sausage and apple cider- three of my favorite ingredients. I don’t know if we’ll be making it in time for tonight, but we can have St. Patty’s observed another night.
Very interesting! We get this amazing coddle at an Irish festival that my husband and I go to. We also have a cookbook from a famous Irish chef…the recipe is a bit different. It’s just potatoes, onions, bacon, and sausage, all placed into a pot, covered with water, and simmered for an hour…with a good amount of pepper thrown in! It’s delicious.
We’ve been trying to recreate the coddle from the festival, so we’ve added in cabbage. Next time we go to the festival again we plan to dissect the coddle!
We are having Guinness Beef Stew tonight and Coddle tomorrow!
Wonder how adding the grease (instead of saving it for cooking eggs with) to the soup would taste. I just saw a recipe for “bacon grease soup” that looks good … as long as the bacon is nitrate free and the animals are organically pastured. Thanks for the recipe 😉
Might be too rich with adding all the sausage too.
This looks so yummy! My husband is going to thank you 😉
I totally forgot about Dublin Coddle! Mmmmm…this is going on next week’s menu plan along with Colcannon…
Oh, I forgot all about Dublin Coddle! Mmmmm…this is going on next week’s menu plan, along with Colcannon…thank you!
This was SO good! All the men in my family loved it, thanks for sharing! I handn’t planned anything particularly Irish, so this was fun.
I have only had coddle at an Irish restaurant in Bloomington, IN but I LOVE it! I will have to give this a try. 🙂
I wonder how this would be with apple chicken sausage? I have some that I was going to roast up and eat with some awesome sharp cheddar but this looks even better.
hey kimi! my husband’s family is very much Scot-Irish and we make our coddle with pork chops (seared with pepper and bacon grease), cabbage and potatoes with more pepper, cider and butter thrown in. delicious! i’ll be doing a variation more like yours adding in the bacon (i love adding bacon and kraut to my golubki-polish for cabbage rolls!) so thanks for the recipe! off to include it in my menu plan this week;)
Doesn’t it call for irish stout as an alt. to the cider? I just can’t remember the ratio… . Can’t wait to try!!
Making this for dinner tonight and got a little impatient waiting for my husband to get off work do I sampled and SO GOOD! Thank you for the recipe!
Wonder – could this be done in a crock pot?