Dublin Coddle Sausage and Bacon Stew
A hearty and comforting traditional Irish stew featuring sausages, bacon, potatoes, and onions, simmered to perfection.
Ingredients
Main Ingredients
- 1 lb pork sausages (preferably thick Irish-style with natural casings)
- 6-8 slices streaky bacon rashers, thick-cut, non-smoked
- 4 medium potatoes, waxy variety like Yukon Gold or red potatoes
- 2 large sweet yellow onions, thinly sliced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable stock
- 4 sprigs fresh thyme (or less dried thyme)
- 2 leaves bay leaves
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- ½ cup Irish stout or mild ale (optional)
Instructions
Preparation
- Peel potatoes and cut into ½ inch thick slices. Slice onions thinly and mince garlic. Cut bacon rashers into 2-inch pieces. Separate linked sausages if needed.
Cooking
- Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add bacon pieces and cook about 5 minutes until crisping and fat renders. Remove bacon with slotted spoon and set aside.
- Add sausages and brown on all sides for 5-7 minutes. Remove and set aside with bacon.
- Reduce heat to medium-low. Add butter to pot with remaining fat. Add sliced onions and cook gently, stirring often, until soft and translucent (about 6 minutes). Add minced garlic in last minute and stir until fragrant.
- Return bacon and sausages to pot. Arrange potato slices evenly over meat. Tuck in thyme sprigs and bay leaves.
- Pour in stock and add stout or ale if using. Liquid should just cover ingredients; add water if needed.
- Bring to a gentle simmer over medium-low heat. Cover with tight lid and cook undisturbed for 35-40 minutes until potatoes are tender and flavors meld. Avoid stirring too often to keep potatoes intact.
- Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper. Let stew rest off heat for 5 minutes before serving.
Notes
For serving, use warm bowls and serve with a thick slice of crusty bread. This dish can be stored in the refrigerator for up to three days or frozen for up to three months.