In keeping with the celebration of St. Patrick’s Day, the recipe for March originates from Ireland.
Like many dishes, the recipe for Irish coddle (also known as Dublin coddle) may be different from family to family. This dish was originally made in the 1700s in the inner-city Dublin tenements. It’s made from whatever ingredients the family had and is the kind of stew that simmers low and slow to peak deliciousness. The foundation of this dish (bacon, sausage, onions, potatoes and plenty of parsley and black pepper) create a dark, flavorful broth. It is highly recommended to serve it with slices of soda bread, a must!
- 1 pound thick-cut bacon, cut into 1-inch pieces
- 1 pound Cumberland sausage or any mild pork sausage, cut into 1-inch pieces
- 2 large white onions, halved and thinly sliced
- Kosher salt
- 1 cup fresh parsley leaves, finely chopped
- Freshly ground black pepper
- 3 pounds russet potatoes, peeled and quartered
- 1/4 cup Irish stout, such as Guinness
- optional Irish soda bread, for serving
- Preheat the oven to 300 degrees F.
- Add the bacon to a large Dutch oven and set over medium heat.
- Cook, stirring occasionally, until the fat renders, about 10 minutes.
- Add the sausage and increase the heat to medium high.
- Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes.
- Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
- Drain the fat from the pot and return it to medium heat.
- Add the onions, a pinch of salt and 1/4 cup water.
- Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper.
- Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper.
- Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups.
- Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley.
- Bring the liquid to a boil (don’t stir!), then cover and transfer to the oven.
- Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
- Finish with a pour of stout, if using, and a final garnish of the remaining parsley.
- Serve immediately with soda bread.