This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favorite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people!
I was challenged a few weeks ago to find an Irish themed dish for our monthly church potluck. I honestly had no idea what to bring. All I really knew about Irish cooking was the cabbage and corned beef I always saw on St. Patrick's day. Not my favorite thing so I needed to come up with something else.
Google to the rescue! I came across this delicious looking stew and even better it could cook in the crockpot during service before lunch. I made it exactly as written the first time around. While it was very tasty, I knew it could be better. I made it again at home a few days ago with a few minor changes that took it from good to amazing.
1 pound thick sliced bacon, sliced into 1 inch pieces
8 pork sausages (I used some beer brats I had in the freezer. Not exactly traditional, but good!)
4 onions, sliced
2 leeks, sliced
2 bay leaves
1 tsp. dried thyme
4 cloves garlic, minced
6 yellow potatoes, cut into large chunks (We left the peels on)
3 cups chicken stock
12 ounces of your favorite beer
Salt and pepper, to taste
Heat oven to 300*F
In a large skillet, cook bacon over medium heat until just crisping around the edges. Remove from skillet. Reserve bacon grease and set aside.
Wipe skillet clean with paper towels and return to heat. Cook the sausages for about 15 minutes or until well browned, turning once. if necessary, add a tablespoon or two of the bacon grease to prevent them from sticking. Remove from skillet, cut into bite sized pieces and set aside.
(Note, the sausages probably won't be cooked through, but that's OK!)
In the same large skillet, heat to medium low. Add the onions and cook, stirring often, for 7 to 10 minutes or until soft but not colored. Pour in a little of the bacon grease every minute or so. Let the onions really soak it up.
Layer the onions, sausage and bacon in a 6qt. dutch oven. Season each layer generously with black pepper. Add the leeks, bay leaves, thyme, and garlic, then place all the potatoes on top. Season with coarse salt and a bit more black pepper, then pour over the stock and the beer.
Cover dish tightly and place in preheated oven. Cook for 2-2 1/2 hours or until potatoes are tender.
Give it a good stir before serving.
Serve with bread for sopping up the juices.
Can be cooked in a crock pot. Layer as directed in your crock and cook on low 4-6 hours or until potatoes are tender.
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Hi! I'm Stephani. I'm all about making delicious, family friendly meals, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, eating snickerdoodles and most of all enjoying life and all it's wonders.
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