Traditional Dublin Coddle (casserole stew)
February 26, 2018
: 30 min
: 2 hr 15 min
: 2 hr 45 min
This is a traditional Irish Stew. My husband and I are Scot-Irish, so we love food from that region. I strive to maintain original recipes to honor our heritage.
- ½ lb thick cut bacon, cut into 1 inch pieces
- 1 large sweet onion, cut into wedges
- 1½ lb pork sausages
- 3 pounds potatoes, sliced approximately ⅓ inch thick
- 2 cup chicken stock
- Sea salt and black pepper to taste
- 2 bay leaves
- ¼ cup chopped Italian parsley
- Step 1 Preheat the oven to 350°F.
- Step 2 Grease a 9 x 13 inch casserole, sometimes I cheat and use cooking spray and set aside.
- Step 3 In a large skillet over medium-high heat cook the sliced bacon until crisp. Remove with a slotted spoon to paper towels to drain.
- Step 4 Reserve ¼ cup drippings in the pan.
- Step 5 Add the pork sausages to the bacon drippings, cooking for around 5-7 minutes until browned on all sides. Remove the sausages from the pan.
- Step 6 Slice onion into wedges and toss the wedges into the hot pan for 1-2 minutes to deglaze and season the onion wedges with the drippings. Remove from the stovetop.
- Step 7 In the bottom of the casserole begin layering first with sliced potatoes, pork sausages, onion wedges, and bacon. Season each layer with salt and black pepper to your taste and a sprinkle of parsley.
- Step 8 Repeat until all ingredients are used, ending with potatoes.
- Step 9 Top with a sprinkle of chopped parsley.
- Step 10 Stir the bay leaves into the chicken stock and simmer for about 5 min.
- Step 11 When hot drizzle over the top of the casserole .
- Step 12 Cover tightly with aluminum foil and place into the oven.
- Step 13 Bake for 1½ hours covered.
- Step 14 Uncover and continue to bake another 15 minutes until the potatoes are fork tender and the top is golden. Sprinkle with additional parsley just before serving.