Savoring Tradition: Discover the Rich History and Flavor of Dublin Coddle

Hey everyone! It’s time to dig into some Irish culinary history as we gear up for St. Patrick’s Day this Monday.

Many people celebrate this day with corned beef, cabbage, green beer, or even a Guinness. But did you know St. Patrick’s Day isn’t originally Irish? It actually started in America as a way to combat anti-Irish sentiments. The corned beef and cabbage meal we often associate with the day comes from Irish immigrants who adapted the dish from Jewish neighbors in crowded neighborhoods in places like New York City and New Jersey.

While “corning” beef—preserving it in a spiced brine—was common in Europe, beef was a luxury for many. So what should you eat on St. Patrick’s Day that really showcases Irish culture?

I always go for a hearty Dublin Coddle. This stew features bacon, sausages, potatoes, and onions—simple ingredients with a rich history. It dates back to at least the 17th century and is said to have roots in earlier meals made by Vikings. Though named after Dublin, it truly reflects country living, using ingredients that were affordable and easy to source for farmers and urban workers alike.

What’s neat about Dublin Coddle is how forgiving it is. You can mix and match ingredients based on what you have on hand or your taste preferences. It’s perfect for large gatherings, so if you’re hosting a celebration, this dish is a must! Plus, I love using ingredients from my own stockpile, celebrating my tiny bit of Irish heritage.

Here’s a simple recipe to get you started:

• 1 lb. bacon (ideally Irish or English rashers)
• 8 pork sausages (I use English bangers or breakfast sausages)
• 4 onions, sliced
• 1 leek, sliced (make sure to wash it well to remove dirt)
• 2 bay leaves
• 2 sprigs fresh thyme
• ¼ cup chopped parsley
• 2 garlic cloves, chopped
• 6 starchy potatoes, peeled and cut into chunks
• 3 cups ham or chicken stock
• Black pepper to taste

Here’s how to make it:

• Preheat the broiler. Lay the bacon on a baking sheet and broil for about 7-8 minutes until it’s crispy. Drain on paper towels, then cut in half and set aside. Save the fat.
• In a skillet, cook the sausages over medium heat for about 15 minutes, turning to brown them evenly. Remove and slice in half.
• Add the onions to the skillet and cook for about 7 minutes until they soften. You can use some of the reserved bacon fat if needed.
• In a heatproof casserole dish, layer the onions, sausages, and bacon. Season each layer with pepper and add the leek, herbs, and garlic. Finish with the potatoes, sprinkling more pepper on top and adding the stock.
• Cover the dish, bring it to a boil on the stove, then transfer it into a 300°F oven. Cook for about 45 minutes until the potatoes are tender.

Serve with soda bread to soak up the broth and add some steak sauce for flavor. Enjoy your St. Patrick’s Day feast!