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Cozy Garlic Herb Dublin Coddle Recipe with Smoked Sausage and Colcannon

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A hearty and simple Irish comfort meal featuring smoky sausage, bacon, and vegetables simmered in a flavorful broth, served alongside creamy colcannon mashed potatoes with cabbage.

Ingredients

Scale
  • 14 oz smoked sausage (kielbasa or smoked link), sliced
  • 4 slices thick-cut bacon, chopped
  • 2 medium yellow onions, sliced thin
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and cut into chunks
  • 4 medium russet potatoes, peeled and quartered
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 2 tbsp fresh parsley, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 lbs Yukon Gold potatoes, peeled and chopped
  • 3 cups green cabbage, finely shredded
  • 4 tbsp unsalted butter
  • ½ cup whole milk or cream
  • 3 stalks green onions, thinly sliced
  • Salt and pepper, to taste

Instructions

  1. Heat a large Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Add sliced onions to the bacon fat and cook until softened and translucent, about 6 minutes. Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.
  3. Increase heat to medium-high. Add sliced smoked sausage and cook until lightly browned on all sides, about 5 minutes.
  4. Stir in carrots and quartered potatoes. Pour in chicken broth and add the bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover partially and let cook for 45 minutes, stirring occasionally.
  5. After simmering, check that potatoes are tender but not falling apart. Stir in chopped parsley and reserved bacon pieces. Season with salt and pepper to taste. Keep warm while preparing colcannon.
  6. Boil peeled Yukon Gold potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and return to pot.
  7. While potatoes boil, sauté shredded cabbage and green onions in butter over medium heat until wilted and slightly caramelized, about 8 minutes. Season lightly with salt and pepper.
  8. Mash the boiled potatoes with butter and milk until creamy but still a bit chunky. Fold in the cooked cabbage and green onions. Adjust seasoning as needed.
  9. Serve by spooning a generous portion of colcannon on each plate, ladling the warm coddle over or alongside, and garnish with extra fresh parsley if desired.

Notes

If broth reduces too much during simmering, add a splash of water or extra broth. For a vegetarian version, substitute smoked sausage and bacon with smoked tempeh and use vegetable broth. Fresh herbs are preferred over dried for best flavor. The recipe can be made in a slow cooker on low for 6–7 hours but stovetop yields better texture.

Nutrition

Keywords: Dublin coddle, Irish comfort food, smoked sausage, colcannon, garlic herb, homemade stew, hearty meal

Find it online: https://fizzlefork.com/cozy-garlic-herb-dublin-coddle-recipe-with-smoked-sausage-and-colcannon-for-the-best-homemade-irish-comfort-meal/