Dublin Coddle
A comforting Irish stew featuring sausages, bacon, and potatoes, perfect for chilly evenings and gatherings.
Ingredients
Meats
- 6 pieces pork sausages (Irish bangers preferred)
- 6 slices bacon (streaky or back), chopped
Vegetables
- 4 medium waxy potatoes (e.g., Yukon Gold), sliced
- 2 pieces onions, thickly sliced
- 2 cloves garlic, minced
- 2 pieces carrots, sliced
- 1 piece leek (optional), sliced
Liquids and Stocks
- 3 cups chicken, beef, or vegetable stock
- ½ cup Guinness or hard cider
Herbs & Spices
- 2 leaves bay leaves
- 1 tsp thyme
- ½ tsp black pepper
- 1 pinch allspice
Additional Ingredients
- 1 tbsp butter or olive oil
- 1 tbsp parsley (for garnish)
- 1 tbsp flour (for thickening)
Instructions
Oven Method
- Preheat the oven to 325°F (160°C).
- In a large, oven-proof pot, cook the bacon until it is crisp. Remove and set aside, leaving the drippings.
- Add sausages and brown on each side.
- Add the sliced onions, garlic, carrots, and leeks into the same pot, cooking until softened.
- Layer the potatoes on top, and sprinkle with thyme, black pepper, and allspice. Return the bacon.
- Pour in the stock and Guinness, ensuring everything is submerged. Cover with a lid and place in the oven for 1.5 to 2 hours until vegetables are tender and sausages are cooked through.
Stovetop Method
- In a heavy pot, fry the bacon until crispy and remove.
- Brown the sausages on all sides.
- Add onions, garlic, carrots, and optional leeks, sautéing until softened.
- Layer with potatoes, herbs, and bacon.
- Pour in stock and Guinness, cover, and simmer on low heat for about 40-50 minutes until everything is tender.
- If the stew is too thin, stir in the flour to thicken, allowing it to simmer for an additional 5 minutes.
Notes
Dublin Coddle is best served with crusty bread to soak up the rich broth. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.