Dublin coddle

Makes 6 Servings

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2 tbsp
unsalted butter
yellow onion, diced
8 1/4-in. thick slices
streaky bacon, cut into 1-inch pieces
large russet potato, peeled and cut into 1/2-inch cubes
breakfast sausages, cut into 1-in. pieces
2 cups
heavy cream
large fresh bay leaves
1/2 cup
coarsely chopped parsley
2 tbsp
chopped fresh thyme leaves
crusty bread, for serving
cracked black pepper, for garnish (optional)


  • Sweat the onion: In a medium flameproof cas- serole over medium heat, melt the butter. Add the onion to the pot and let it sweat for about 8 min- utes, until soft but not browned at all. (Because this is a white stew, you don’t want the onion to take on any color.)
  • Cook the coddle: Once the onion is translucent, add the bacon and continue to cook over low heat until the bacon is pale pink and a few tablespoons of the fat have rendered, about 10 minutes. Add the potatoes, sausage, stock, cream, and bay leaves. Raise the heat to medium-high and bring the liquid to a boil. Lower the heat to medium and cook slowly until the potatoes are cooked through, about 30 minutes.
  • Add the herbs and serve: Remove the coddle from the heat, stir in the parsley and thyme, and serve immediately with lots of crusty bread. If you wish, sprinkle a little bit of cracked black pepper on top. The coddle can be made a day ahead and gently reheated on the stove or in a 300°F oven for 30 minutes.

Reprinted from My Irish Table Copyright (c) 2014 by Cathal Armstrong and David Hagedorn. Published by Ten Speed Press, a division of Random House, LLC, a Penguin Random House Company.

My Irish Table goes on sale March 11th, 2014.

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