Cherry & Dennis Helper Habitat
Irish Dublin Coddle with Sausage and Potatoes
愛爾蘭香腸薯仔燉鍋
Recipe overview
Sausage, potatoes, onion and cabbage simmer gently in light broth for a comforting Irish one-pot meal.
01
Ingredients
Main ingredients
- 8 piece pre-cooked sausages
- 800 g medium potatoes
- 2 piece onion
- 400 g Cabbage
Seasoning
- 1 tbsp cooking oil
- 900 ml chicken stock
- 1 tsp thyme
- 1 piece bay leaf
- 2 tbsp parsley
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- pot
- lid
- wooden spoon
- ladle
- measuring cup
- measuring spoons
- serving bowl
03
Steps
Step 1
Prepare potatoes and onions
Peel 800 g potatoes and cut into even 3 cm chunks; peel 2 onions and slice into 5 mm half-moons, keeping both prepared separately.
Step 2
Cut the cabbage
Remove the tough core from 400 g cabbage and cut the leaves into broad 3 cm ribbons so they remain visible after simmering.
Step 3
Brown the sausages
Heat 1 tbsp oil over medium heat and brown all 8 sausages for 8 minutes, turning every 2 minutes until evenly coloured; transfer to a plate.
Step 4
Soften the onions
Add the sliced onions to the same pot and cook over medium-low heat for 6 minutes, scraping the browned base, until soft and pale gold.
Step 5
Layer the potatoes
Spread all 800 g potato chunks in an even layer over the onions so the pieces sit at roughly the same depth.
Step 6
Return sausages to pot
Arrange all 8 browned sausages in one layer over the potatoes, leaving small gaps so the hot broth can circulate.
Step 7
Add stock and herbs
Pour in 900 ml stock and add 1 tsp thyme, 1 bay leaf and 1/2 tsp black pepper; bring just to a boil without disturbing the layers.
Step 8
Simmer covered
Cover and simmer over low heat for 45 minutes; the broth should barely bubble and the sausages must be hot through the centre.
Step 9
Add the cabbage
Spread all 400 g cabbage ribbons over the sausages, press them lightly into the steam, and replace the lid immediately.
Step 10
Finish simmering
Continue simmering covered for 15 minutes until the cabbage is tender but still pale green and a knife enters the potatoes easily.
Step 11
Check broth seasoning
Taste the broth after cooling a spoonful briefly; it should be savoury and lightly peppery, with no greasy layer or hard potato pieces.
Step 12
Garnish and serve
Remove the bay leaf, fold in 2 tbsp parsley, and divide exactly 2 sausages plus potatoes, cabbage and broth into each of four bowls.
Common mistakes
- An uneven potato layer leaves some pieces above the broth where they cook more slowly.
- Cutting the sausages before simmering releases their juices into the broth and dries the meat.
- Adding the cabbage at the start makes it dull, mushy and sulphurous after the long simmer.
Tips
Keep the cut cabbage in its own covered box marked “last 15 minutes” so it is not mistakenly layered into the pot at the start.
Arrange the sausage and vegetables in the pot ahead if needed, but keep them chilled and add the stock only when cooking begins.
