Duration
2 hours
Serves
4
Brimming with fatty sausages, bacon, aromatic leeks, and creamy potatoes, this Irish, one-pot meal is so warming and satisfying in winter. Make it ahead to enjoy after a cold, long day afield, because Dublin coddle reheats well. While Dublin coddle is traditionally prepared with pork sausages, you can use any sausage you like. I prefer milder-tasting links. If you’re handy at breadmaking, serve this hearty stew with buttered Irish soda bread.
Ingredients
- 4 venison sausage links
- ½ pound bacon, cut in half width-wise
- 2 leeks, white parts sliced
- 2 onions, sliced
- 2 bay leaves
- 2 sprigs thyme
- 2 tbsp. parsley, chopped
- 2½ pounds yellow potatoes, peeled and cut into large chunks
- 3 cups of low-sodium chicken stock
- Salt and pepper, to taste
Also works with
Special equipment
Preparation
Preheat oven to 300°F. Over medium heat, cook bacon halves in a medium-sized Dutch oven until rendered. Remove cooked bacon and set aside. Next, fry the venison sausages in the bacon grease until browned all over. Cut the sausages in half lengthwise and then again across the width, and then set them aside.
Pour out excess bacon grease from the pot, leaving about a tablespoon behind. Cook sliced onion with a pinch of salt until softened, adding a splash of stock to the pot to deglaze the pan and scraping the bottom with a wooden spoon. Turn off the heat. Evenly spread out the onion in the bottom of the pot, and then layer with bacon, sausage, sliced leeks, bay leaves, thyme, and chopped parsley, seasoning each layer with freshly cracked pepper.
Finally, add the potatoes on top and season with salt and pepper; do not add too much salt because the bacon and sausages are plenty salty. Pour in chicken stock and bring to a simmer. Cover the Dutch oven tightly with a lid and transfer to a 300°F oven. Bake for 45 minutes to an hour, or until potatoes become tender. Serve stew with bread.
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Dublin Coddle with Venison Sausage
Duration
2 hours
Serves
4
Brimming with fatty sausages, bacon, aromatic leeks, and creamy potatoes, this Irish, one-pot meal is so warming and satisfying in winter. Make it ahead to enjoy after a cold, long day afield, because Dublin coddle reheats well. While Dublin coddle is traditionally prepared with pork sausages, you can use any sausage you like. I prefer milder-tasting links. If you’re handy at breadmaking, serve this hearty stew with buttered Irish soda bread.
Ingredients
- 4 venison sausage links
- ½ pound bacon, cut in half width-wise
- 2 leeks, white parts sliced
- 2 onions, sliced
- 2 bay leaves
- 2 sprigs thyme
- 2 tbsp. parsley, chopped
- 2½ pounds yellow potatoes, peeled and cut into large chunks
- 3 cups of low-sodium chicken stock
- Salt and pepper, to taste
Also works with
Special equipment
Preparation
Preheat oven to 300°F. Over medium heat, cook bacon halves in a medium-sized Dutch oven until rendered. Remove cooked bacon and set aside. Next, fry the venison sausages in the bacon grease until browned all over. Cut the sausages in half lengthwise and then again across the width, and then set them aside.
Pour out excess bacon grease from the pot, leaving about a tablespoon behind. Cook sliced onion with a pinch of salt until softened, adding a splash of stock to the pot to deglaze the pan and scraping the bottom with a wooden spoon. Turn off the heat. Evenly spread out the onion in the bottom of the pot, and then layer with bacon, sausage, sliced leeks, bay leaves, thyme, and chopped parsley, seasoning each layer with freshly cracked pepper.
Finally, add the potatoes on top and season with salt and pepper; do not add too much salt because the bacon and sausages are plenty salty. Pour in chicken stock and bring to a simmer. Cover the Dutch oven tightly with a lid and transfer to a 300°F oven. Bake for 45 minutes to an hour, or until potatoes become tender. Serve stew with bread.