Gran’s Dublin Coddle

May 11, 2023May 11, 20230 11

Delicious Gran's Dublin Coddle Recipe

by The Chefin Irishtew

Prep

20 min

Cook

1 hr 30 min

Ready In

1 hr 50 min

Level

Easy

Rating

Ingredients

	1 1/2 lbs pork sausage , cut into 1-inch pieces
	1 1/2 lbs smoked ham , cut into 1-inch dice
	1 quart boiling water
	2 large yellow onions , peeled and thinly diced
	2 lbs potatoes , peeled and thickly sliced
	4 tablespoons chopped parsley
	salt & freshly ground black pepper

Nutrision Information

Servings Per Recipe

Calories

641

Sugar

Fat

31g

Gran's Dublin Coddle is a traditional Irish stew that has been passed down through generations. It is thought to have originated in Dublin, hence the name 'Dublin Coddle'. The stew was a favorite among Irish laborers and workers as it was a cheap and easy way to make a wholesome meal. It is traditionally made with pork sausage, smoked ham, onions, and potatoes. This dish is perfect for those looking for a hearty and filling meal, especially during the colder months.

Instructions

1.	Preheat the oven to 375°F.
2.	In a large pot, brown the sausage and ham over high heat until golden brown.
3.	Add the boiling water to the pot and bring to a boil.
4.	Add the onions and potatoes to the pot, and season with salt and pepper.
5.	Cover the pot with foil and bake in the oven for 1 and a half hours.
6.	Once the coddle is cooked, remove from the oven and sprinkle with chopped parsley.

PROS

Gran’s Dublin Coddle is a hearty meal that is perfect for cold nights.

This dish offers a balance of protein, carbs, and vegetables, making it a complete meal in one pot.

CONS

This dish can be quite heavy, so it should be enjoyed in moderation as part of a balanced diet.

It is also high in sodium due to the ham and sausage, so it may not be suitable for those on a low-sodium diet.

HEALTH & BENEFITS

Gran’s Dublin Coddle is a good source of protein from the ham and sausage.
The dish is also high in vitamins and minerals from the onions and potatoes, such as vitamin C, potassium and fiber.