Monday, January 13, 2014

Dublin coddle: a St. Paddy's Day classic

Author's Note: I updated this recipe, originally posted on March 16th, 2012, with some improvements to make it easier and more delicious. I hope you'll try it this St. Paddy's Day!
Mmmmm, Dublin Coddle

Remember when I said I was looking for more Irish recipes? Well, I found a great one! This recipe for Dublin coddle landed in my lap at just the right time, via my monthly email from our CSA farmers. Sweet potatoes are Charlotte's absolute favorite food, and I've been looking for ways to jazz them up apart from the usual routine, which includes variations on butter, brown sugar, cinnamon, nutmeg, cardamom, and white pepper (my mom puts soy sauce on her sweet potatoes...oh, and Italian dressing on her baked potatoes). Plus, it's almost St. Patrick's Day, and you simply cannot live in Boston without getting into the holiday spirit. [I must stop here to tell my friends and family from the south that they SELL clover here, like, in grocery stores. I know!].

This comforting recipe is great for using up what you've got on hand; in fact, the lore of Dublin coddle is that folks made it on Thursday to use up their meat and fill themselves up before Friday during Lent. Feel free to change it up and make it yours. I flipped the amount of regular potatoes and sweet potatoes to use up some I had in the pantry. It was delicious! Any way you make it, it's a frugal way to make your bellies full and happy. So here it is, my favorite farmer's favorite Irish recipe.

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Chestnut Farms' Dublin coddle
serves 6


2 Tbs. oil
½ lb. bacon, chopped
10 ounces chicken sausages (any variety), sliced into 1-inch-thick diagonal slices
2 large yellow onions, sliced
3 cloves garlic, chopped
2 Tbs. fresh chopped (or 1 tsp. dried) each of: sage, thyme, parsley
2 large russet potatoes, cut into thick slices
1 large sweet potato, cut into thick slices
2 carrots, cut into 1-inch chunks
2 apples, cut into 1-inch chunks
1 bottle hard cider
2 c. water
1 pkg. chicken soup mix (or 2 bouillon cubes)
Salt and ground black pepper


  1. In a Dutch oven over medium-high heat, sauté bacon until lightly browned. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Add the sausage to the pan and brown the slices on both sides, about 3 to 4 minutes per side. Transfer the sausage to the plate o' meat. Add the onions and garlic to the pan, then sauté for 7 to 8 minutes, or until they begin to brown. Stir in the sage, thyme and parsley.
  2. Place russet and sweet potatoes, carrots, apples and reserved meat in a crock pot. Sprinkle it with chicken soup mix. Pour the cider and water over everything. Cover and set over low heat for three hours. The vegetables and potatoes should be very tender. Season with salt and pepper to taste.

Serve with a pint of stout and some biscuits. Happy Saint Patrick's Day!

Editor's note: This post is part of Frugal Days, Sustainable WaysReal Food Wednesdaythe Homestead Barn HopMonday ManiaSunday SchoolFarmGirl FridayFight Back Friday, and Frugal Friday.


Mysliceofsky said...

Wow! That looks delicious! I always thought I hated sweet potatoes until recently I bravely tried them again, only to find out that all these years I had been wrong! :) Been looking for more awesome ways to use them! :)

The Lone Home Ranger said...

The only food on this earth my husband claims to dislike is the sweet potato. But he's even been known to sneak a sweet potato fry now and then. I hope he'll be won over by the bacon and sausage in this dish when he gets home from the big trip.

Jenn said...


Tracey Monroe said...

This meal turned out absolutely wonderful!! I was a little unsure of the combination of chicken sausage with the apples and cider, but it was melt in your mouth awesome. We love potatoes over here so that's what sold me on it, but this is going into our regular line up!! Thank you for sharing it!!

The Lone Home Ranger said...

Thanks for letting me know, Tracey! I know, I was a little skeptical too at first and was pleasantly surprised by such a yummy result. Even my kids scarfed it down, which says a lot considering their distaste of "weird-looking food."

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Diana D. Baum said...

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