Grandma's Dublin Coddle


I remember having this Dublin Coddle at my Irish Grandma's cottage many times. A Dublin Coddle is a traditional Irish comfort dish that can be found on many Irish tables on any given day in the week. The traditional recipe has Irish potatoes, sausage and bacon that is made into a stew. My Grandparents grew cabbage on their farm so my Grandma added cabbage to her Dublin Coddle, giving it a wonderful flavor. This is a great dish that brings back so many memories for me, my family always gets excited when I make this recipe.

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Grandma's Dublin Coddle Has Many Layers Of Goodness


Grandma's Dublin Coddle at Miz Helen's Country Cottage

We Start With A Layer Of Irish Potatoes

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Next A Layer Of Onion

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Like My Grandma
The Next Layer Comes Right Out Of 
My Winter Garden

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Now We Make The Wonderful Sauce To Pour Over The Coddle

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Now Just Pour In The Rest Of The Liquid

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Our Next To Last Layer, One Of My Favorite's Bacon


Grandma's Dublin Coddle at Miz Helen's Country Cottage

Last Layer Of Goodness!Bratwurst Sausage

Grandma's Dublin Coddle at Miz Helen's Country Cottage

The Lid Goes On And Into The Oven

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Grandma's Dublin Coddle
Miz Helen's Kitchen
Ingredients
1 pound bacon, cut in small pieces
6 Bratwurst Sausage
8 cups Irish potatoes, sliced in 1/2 inch slices
1-1/2 teaspoons black pepper
2 large yellow onions, sliced
10 cups cabbage, sliced in large strips
4 tablespoons all purpose flour
4 cups chicken broth
1 cup of beer or 1 cup of apple juice
2 tablespoon cider apple vinegar
Directions
In a hot skillet cook the bacon until crisp and the fat is rendered. Remove the bacon and place it on a paper towel to drain. Leave the bacon fat in the skillet.
In the hot skillet with the bacon fat, brown the Bratwurst Sausage, do not cook, just brown.
Remove the Bratwurst Sausage to a plate and set aside.
Pour 2 tablespoons of the bacon fat into a heavy dutch oven, making sure the bottom is completely covered.
Place the sliced potatoes on top of the bacon fat in the dutch oven.
Sprinkle the pepper on top of the potatoes.
Place the onions into the hot skillet with the remaining bacon fat and saute the onions, just until starting to brown.
Remove the onions and place them on top of the potatoes.
Place the cabbage into the hot skillet with the bacon fat and cook it until the cabbage is wilted.
Place the cabbage on top of the onions in the dutch oven.
Next we will make the sauce that goes into the stew.
Mix the chicken broth, beer or apple juice and apple cider vinegar together in a mixing pitcher.
Place the flour into the skillet and start to cook it. Slowly pour in 2 cups of the liquid to make a sauce. When the sauce is thicken then pour it over the top of the cabbage in the dutch oven.
Place the crisp bacon pieces on top of the cabbage.
Place the Bratwurst Sausage on top of the bacon for the last layer.
Pour the remaining liquid around the edge of the dutch oven.
Place the lid on the dutch oven.
Bake in a 350 degree oven for 45 minutes, then reduce the oven temperature to 300 degrees and cook for 2-1/2 to 3 hours.
Enjoy!
Print Recipe

Pin For Later

Grandma's Dublin Coddle at Miz Helen's Country Cottage

This Coddle Is Ready To Serve

I Really Wish There Is Some Way I Could Share 
The Smell Of This Dish
It Is Amazing!

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Sure Hope You Enjoy This Recipe!

Grandma's Dublin Coddle at Miz Helen's Country Cottage

Enjoy!

Grandma's Dublin Coddle at Miz Helen's Country Cottage

I Don't Know About You, But I Am Going For Seconds!

I really enjoyed your visit here at the cottage today, and really happy you could share my Grandma's Dublin Coddle with me. Hope you have a fantastic week and come back real soon!
Peace and Joy
Miz Helen

This Post Can Be Seen At 
Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


Comments

  1. This sounds amazing, but then bacon makes everything better. I personally love the cabbage layer.

    Linda

    ReplyDelete
    Replies
    1. Glad you like the cabbage layer, it is one of my favorites of course along with the bacon! Thanks so much for stopping by Lita and have a good week!
      Miz Helen

      Delete
  2. That looks amazing. My dad was from Dublin he used to make something similar when I was little. I have pinned this and when my new kitchens up and running I will give it a go.

    Have a lovely day Donna x

    ReplyDelete
    Replies
    1. I am so glad that the recipe brings back good memories for you and that you will be able to try it in your new kitchen. Enjoy the recipe and thanks so much for stopping by!
      Miz Helen

      Delete
  3. Sounds fantastic. When you put the flour in the skillet, are you adding it to the remaining bacon fat to make a rue before adding the liquid? Want to try this Soon!

    ReplyDelete
    Replies
    1. Hi Bee,
      Yes that is correct, we would call it a rue in the remaining bacon fat. I am so glad you are going to make the recipe and hope you enjoy it! Thanks so much for stopping by and have a great week!
      Miz Helen

      Delete
  4. I'm so happy to see this recipe! I love your Irish recipes, Miz Helen. Your Soda Bread recipe is the only one I'll use! Thank you!

    ReplyDelete
    Replies
    1. Hi Debbie,
      Thanks so much for stopping by and am always so happy to hear that you like the recipes! Happy St. Patrick's Day and enjoy the recipes!
      Miz Helen

      Delete
  5. I love coddle - My father in law was second generation Irish - love the foods. Thanks for sharing at the What's for Dinner Party!

    ReplyDelete
    Replies
    1. Thanks so much for your faithful comments. Hope you have a great St. Patrick's Day and come back soon!
      Miz Helen

      Delete
  6. I've got Irish in my blood, too, so this is great, especially since I've had some smoked sausage in the fridge just waiting - what do you think about using red cabbage?

    ReplyDelete
    Replies
    1. Hi Donna,
      I have not tried the recipe with Red Cabbage, however I see no reason why it would not work.Thanks so much for stopping by, hope you enjoy the coddle and Happy St. Patrick's Day!
      Miz Helen

      Delete
  7. Looks delicious and I'm sure it tastes and smells delicious as well. Just the thing for a cold spring day.

    ReplyDelete
  8. No wonder your family enjoys this recipe, Miz Helen, it looks like real comfort food! Thank you so much for sharing your Grandma's Dublin Coddle with the Hearth and Soul Link Party. Tweeting and sharing on the H&S Facebook page.

    ReplyDelete
  9. Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

    ReplyDelete

Post a Comment

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen