Dublin Coddle (Irish Sausage and Potato Stew)
Dublin Coddle is a traditional Irish stew made with sausage, bacon, and potatoes, perfect for St. Patrick's Day.
Equipment
- Dutch oven
- large pot
Ingredients
Meat
- 8 strips thick-cut bacon cut into 1-inch pieces
- 6 links large pork sausage about 2½ pounds total
- 2 tablespoons butter
Vegetables
- 2 cups yellow onions chopped
- 4 cloves garlic minced
- 1 cup chopped green onions plus more to garnish
- 3 pounds Yukon Gold potatoes peeled and halved
Liquids & Seasonings
- 1 cup stout beer
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped Italian parsley
- 2 teaspoons kosher salt or to taste
- to taste freshly ground black pepper
- pinch cayenne
- 4 cups chicken broth
Instructions
Cooking Process
- Cook bacon in a Dutch oven or large pot over medium heat until evenly browned, about 10 minutes. Add butter, onions, and a pinch of salt, and cook until onions are soft.
- Add garlic and green onions, cooking for 2 more minutes.
- Pour in beer and raise heat to high, cooking until beer has reduced by about 75%. Season with thyme, parsley, black pepper, salt, and cayenne.
- Add potatoes and broth, bringing to a simmer.
- Preheat oven to 300°F (150°C).
- Prick sausages on both sides and add to the pot.
- Cover and place pot in the preheated oven, cooking for about 2.5 hours. Uncover and continue cooking for 1 more hour.
- Remove from oven and skim excess fat before serving. Garnish with green onions, if desired.
Notes
Guinness stout is traditional, but any Irish stout or dark ale works well. Serve with Irish soda bread and steamed cabbage or kale for a classic pairing.
Nutrition
Serving: 1bowlCalories: 679kcalCarbohydrates: 84gProtein: 26gFat: 25gSaturated Fat: 10gCholesterol: 74mgSodium: 2334mgPotassium: 2323mgFiber: 10gSugar: 8gVitamin C: 46mgCalcium: 125mgIron: 6mg
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