Dublin Coddle Chicken Sausage (Print Version)
A comforting Irish stew, reimagined with chicken sausage, hearty potatoes, and fresh vegetables in a savory, aromatic broth.
# What You Need:
→ Meats
01 - 1.1 pounds chicken sausages, sliced into ¾ inch pieces
→ Vegetables
02 - 1.5 pounds potatoes, peeled and cut into thick slices
03 - 2 large onions, thinly sliced
04 - 2 carrots, peeled and sliced into rounds
05 - 2 celery stalks, sliced
→ Broth & Flavorings
06 - 2 cups low-sodium chicken stock
07 - ⅔ cup hard apple cider (optional; substitute additional stock if desired)
08 - 2 tablespoons chopped fresh parsley
09 - 1 teaspoon dried thyme
10 - 2 bay leaves
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ For Cooking
13 - 2 tablespoons olive oil or butter
# Preparation Steps:
01 - Preheat your oven to 350°F (180°C).
02 - In a large ovenproof pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the chicken sausage pieces and sear for 3–4 minutes until browned. Remove the sausage from the pot and set aside.
03 - Add the remaining 1 tablespoon of olive oil or butter to the pot. Sauté the sliced onions, carrots, and celery for 5–6 minutes until they soften and begin to caramelize lightly.
04 - Arrange half of the potato slices over the sautéed vegetables. Season lightly with salt and pepper, then sprinkle with half of the dried thyme.
05 - Distribute half of the browned chicken sausage over the potatoes. Repeat the layering process with the remaining potatoes, thyme, and sausage.
06 - Pour in the chicken stock and hard apple cider (if using). Add the bay leaves. Bring the mixture to a gentle simmer on the stovetop.
07 - Cover the pot tightly and transfer it to the preheated oven. Bake for 1 hour, or until the potatoes are completely tender and the flavors have melded together.
08 - Carefully remove the bay leaves from the coddle. Sprinkle generously with fresh parsley before serving.
# Expert Advice:
01 -
- You'll adore how this hearty stew comes together with such simple steps, leaving you free to relax while it bakes to perfection.
- The clever addition of chicken sausage lightens the classic coddle, making it a delicious, guilt-free weeknight indulgence.
02 -
- I once rushed the sausage browning and regretted it; that golden crust adds a depth of flavor you won't want to miss.
- Layering truly makes a difference here, ensuring every forkful has a balanced mix of potato, sausage, and vegetable.
03 -
- Don't overcrowd the pot when browning the sausage; work in batches if necessary to achieve that desirable golden crust.
- Let the coddle rest for 5 to 10 minutes after baking; this allows the flavors to settle and makes for easier, more cohesive serving.