Dublin Coddle Chicken Sausage

The scent of simmering thyme and earthy potatoes always takes me back to chilly autumn evenings, when I first started experimenting with this Dublin Coddle. I remember feeling a bit intimidated by traditional Irish stews, but the idea of a lighter, chicken sausage version instantly sparked my curiosity. This dish became my go-to for cozy comfort, perfect for chasing away the last vestiges of a brisk day. It's hearty without being heavy, a culinary hug in a bowl.

There was one particularly blustery Saturday when my college roommate, who was feeling under the weather, mentioned how much she missed her grandmother's Irish cooking. I decided then and there to make her this coddle, loading it with extra carrots and a splash of cider for warmth. The look on her face when she smelled it baking, and the quiet contentment as she ate, made every minute in the kitchen utterly worthwhile.

Ingredients

• Chicken sausages: About 500 g (1.1 lbs) of your favorite chicken sausage, sliced into 2 cm (¾ in) pieces, are crucial for that lighter touch and incredible flavor.
• Potatoes: 700 g (1.5 lbs) of sturdy potatoes, peeled and cut into thick slices, will become wonderfully tender and soak up all the broth's goodness.
• Onions: Two large onions, thinly sliced, will caramelize beautifully and provide a sweet, savory foundation for the coddle.
• Carrots: Two carrots, peeled and sliced, add a touch of color and natural sweetness that balances the savory notes.
• Celery: Two celery stalks, sliced, contribute a subtle, earthy aroma and texture to the vegetable medley.
• Low-sodium chicken stock: 500 ml (2 cups) provides the comforting liquid base; choosing low-sodium allows you to control the seasoning perfectly.
• Hard apple cider: 150 ml (⅔ cup) of hard apple cider is optional but highly recommended for a unique, tangy depth that truly elevates the dish.
• Fresh parsley: 2 tbsp of chopped fresh parsley for garnish adds a vibrant, herbaceous finish right before serving.
• Dried thyme: 1 tsp of dried thyme infuses the stew with its classic, aromatic warmth, a hallmark of Irish cooking.
• Bay leaves: Two bay leaves provide a subtle, almost floral note that deepens the overall flavor profile as the coddle simmers.
• Salt and freshly ground black pepper: Season to taste, enhancing all the natural flavors without overpowering them.
• Olive oil or butter: 2 tbsp for cooking, either olive oil or butter works perfectly for browning the sausage and sautéing the vegetables.

Instructions

Get things warming up:

Preheat your oven to 180°C (350°F) so it's ready for the coddle to finish baking.

Brown the sausage:

Heat 1 tbsp of olive oil or butter in a large ovenproof pot or Dutch oven over medium heat. Add your chicken sausage pieces and let them brown beautifully for 3 to 4 minutes, then remove them and set them aside.

Sauté the aromatics:

Add the remaining oil to the pot, then toss in the sliced onions, carrots, and celery. Sauté them for 5 to 6 minutes until they soften and just begin to take on a hint of golden caramelization.

Start layering:

Arrange half of your potato slices over the sautéed vegetables, seasoning them lightly with a pinch of salt and pepper. Sprinkle half of the dried thyme evenly over the potatoes.

Add sausage, then repeat:

Place half of the browned sausage over the seasoned potatoes. Repeat the layering process with the remaining potatoes, thyme, and the rest of the sausage.

Pour in the liquids:

Carefully pour the chicken stock and hard cider (if using) into the pot. Tuck the bay leaves into the liquid, then bring everything to a gentle simmer on the stovetop.

Bake to perfection:

Cover your pot tightly and transfer it to the preheated oven. Let it bake for a full hour, or until those potatoes are incredibly tender and all the flavors have melded into a wonderful harmony.

Garnish and serve:

Once baked, carefully remove the bay leaves from the coddle. Sprinkle generously with fresh parsley just before you bring it to the table.

Pin It

This coddle has seen me through countless evenings of storytelling and laughter around the dinner table. It became the centerpiece of our casual gatherings, effortlessly bringing warmth and a sense of shared history to every meal. It's funny how a simple stew can hold so many cherished memories.

The Magic of Layering

The beauty of a coddle lies in its thoughtful construction. Rather than just tossing everything into the pot, consciously layering your potatoes, sausages, and seasoning ensures that every component cooks evenly and every spoonful has a delightful mix of flavors and textures. It's a small extra step that makes a huge difference in the final enjoyment of the dish.

Cider or No Cider?

The hard apple cider is truly a game changer here, offering a subtle tang and an unexpected depth that elevates the broth beyond basic chicken stock. If you're hesitant, just know the alcohol cooks off, leaving behind only its wonderful fruity essence that complements the other flavors so well. However, if it's not your thing, feel free to just use more stock; the coddle will still be delicious and comforting.

Making it Your Own

Don't be afraid to customize this recipe to your palate or what's currently in your fridge. While chicken sausage is my personal favorite for its lighter profile, traditional pork or even turkey sausage would be fantastic substitutions, each bringing its own unique character. Think of this as a delicious canvas for your own culinary creativity.

• Try adding a handful of frozen peas in the last 15 minutes of baking for a welcome pop of green color and sweetness.
• A pinch of smoked paprika can add an unexpected layer of warmth and a lovely smoky undertone to the broth.
• Serve it with a sprinkle of fresh chives for an extra herbaceous note and a bright, peppery finish.

Pin It

I hope this lighter Dublin Coddle brings as much comfort and joy to your table as it has to mine. It's truly a dish that nourishes both body and soul on even the chilliest of days.

Recipe FAQs

→ Can I use a different type of sausage for this dish?

Yes, absolutely. While this version uses chicken sausage for a lighter touch, you can easily substitute it with turkey sausage or the more traditional pork sausage, depending on your preference.

→ What is 'coddle' and is it traditionally made this way?

Coddle is a traditional Irish dish, often described as a stew or casserole, typically made with pork sausages, bacon, and potatoes. This version is a lighter interpretation, using chicken sausage while retaining the comforting essence of the classic.

→ Is hard apple cider essential for the broth?

Hard apple cider adds a lovely depth and subtle tang to the broth. However, it is entirely optional. If you prefer, you can simply use more chicken stock for a milder flavor profile.

→ How can I ensure this dish is gluten-free?

To ensure this dish is gluten-free, the primary consideration is the sausage. Be sure to use certified gluten-free chicken sausages. All other ingredients listed are naturally gluten-free.

→ What are good serving suggestions for this Irish Coddle?

This hearty stew is wonderful on its own. For an extra touch, consider serving it with a crisp green salad to balance the richness, or with some crusty bread for soaking up the delicious broth (though bread would not be gluten-free).