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Irish comfort food at its best! Bacon, sausage, caramelized onions, and potatoes cooked up in an apple cider-based stew – this is a delicious twist on a classic Irish stew.
Are you wearing green today?
Doesn’t it feel like we just got through Christmas, and we’ve already arrived at St. Patrick’s Day? What the hell!?
How does that even happen? Why does time insist on flying by, when all I wanna do is slow it down long enough to catch my breath?
While I may not have superhuman powers or a machine to halt the universe for a sec, I do have a recipe for a pretty incredible bowl of Dublin Coddle, which might be the next best thing to pausing the real world.
So…I bet you’re curious what the hell a coddle is.
First of all, it’s total comfort food. Bacon, sausage, potatoes…it’s essentially everything wonderful in one pot, all salty and warm and hearty and basically food nirvana.
Historically, this dish was super popular during Lent among Catholics in Ireland who were trying to get rid of the meat in their fridge before Friday.
Well. Guess what today is? Thursssdaaaayyy. And guess who likely has all of these ingredients in their house right now? Yoooooouuuuuuu.
It’s calling you, isn’t it?
Holy crap, do I wish I had a bowl of this right now. I’ve been enjoying Irish-y food for the last three days, but…in the form of corned beef sandwiches. Because Mr. Crumby’s been working nights and I’ve had some super early mornings, both of which lead to very unmotivated dinners at 9pm.
I’m pretty much corned beefed out for the year, now. Save me.
Speaking of Mr. Crumby, this dish has his ultimate seal of approval.
I was hesitant when he asked about this stuff when I placed the bowl in front of him, but after his second helping, he had nothing but good things to say, and a request to include this in our dinner rotation.
The perfectly steamed veggies, the caramelized onions, the naturally salted apple cider-ham broth (that’s mostly absorbed by the potatoes, but there’s just the right amount to spoon into the bowl to slurp up after.)
And the bacon, of course.
This stew is proof that it truly makes everything better. And it may just stop the world long enough to take a long breath before diving back into life headfirst.
- 1 lb. thick-cut <g class=”gr_ gr_95 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-del replaceWithoutSep” id=”95″ data-gr-id=”95″>bacon, sliced into 1-inch pieces
- 6 kielbasa or other pork sausage links, cut into 1-2 inch pieces
- 2 medium onions, sliced
- 4 medium potatoes, washed and unpeeled, quartered and thickly sliced
- 3 carrots, thickly sliced
- 2 cloves garlic, whole
- 1 bay leaf
- 1/2 teaspoon tarragon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground black pepper, plus more for garnish
- 3 cups apple cider
- 1 ham stock cube/packet
- Parsley, chopped, for garnish
- In a large skillet set over medium heat, brown bacon and sausages about 10 minutes until evenly cooked through. Place bacon and sausage in a large stock pot or dutch oven, retaining fat in skillet.
- Reduce heat to medium-low, then add sliced onions to skillet and saute 15-20 minutes until well caramelized. Add to pot with bacon and sausage.
- Add sliced potatoes, carrots, garlic cloves, bay leaf, tarragon, cloves, and black pepper to pot. Mix ham stock in with cider, then <g class=”gr_ gr_91 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar multiReplace” id=”91″ data-gr-id=”91″>add to pot as well. Cover, bring to boil, then reduce heat to low and simmer for 1 1/2 hours until potatoes and carrots are fork-tender.
- Portion servings into <g class=”gr_ gr_90 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar only-ins doubleReplace replaceWithoutSep” id=”90″ data-gr-id=”90″>bowl, then garnish with a dash of black pepper and chopped parsley. Enjoy with a pint of Guinness!