Description
Dublin Coddle is a traditional Irish stew featuring thick-sliced bacon, pork sausages, potatoes, and carrots slowly braised in a rich broth with Guinness stout for deep flavor. This hearty one-pot meal is perfect for cozy dinners and slow-cooked comfort food lovers.
Ingredients
Scale
Meats
- 1 pound bacon (thick sliced, sliced in ½-inch pieces)
- 1 pound pork sausages (fresh, cut in 1-inch pieces)
Vegetables
- 1 large onion (sliced)
- 1 pound potatoes (cut in cubes)
- 1 large carrot (peeled and cut into half moons)
Liquids & Seasonings
- ¾ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1½ cups chicken broth (low sodium)
- ½ cup Guinness (or any dark Irish stout)
- 2 tablespoons parsley (chopped)
Instructions
- Prep the oven: Preheat the oven to 300°F to prepare for slow braising the coddle in a Dutch oven.
- Cook the bacon: Add the thick sliced bacon pieces to a large Dutch oven and cook over medium heat until most of the fat is rendered and the bacon is halfway cooked but not fully crisp.
- Cook the sausage: Add the cut pork sausage pieces to the Dutch oven with the bacon and cook until the sausages lose their pink color and begin to brown lightly.
- Add the rest of the ingredients: Stir in the sliced onions, cubed potatoes, carrot half moons, salt, pepper, chicken broth, and Guinness stout. Toss everything together well and bring the mixture to a boil on the stovetop.
- Braise: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the mixture slowly for 2 to 3 hours until the flavors meld and the potatoes are tender.
- Garnish and serve: Remove from the oven, sprinkle chopped parsley on top for freshness, and serve the coddle hot.
Notes
- Substitute beer with extra chicken broth if you prefer to avoid alcohol; the flavor will be lighter but still tasty.
- Authentic Dublin coddle is made with Irish pork sausages known as bangers. Use them if possible for a traditional taste.
- For a more classic presentation, layer bacon, sausages, onions, and potatoes in the pot instead of mixing before cooking.
- Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or in the oven at 300°F for about 30 minutes.
- Freezing is not recommended as potatoes become mushy, but you can freeze the stew without potatoes for up to 3 months in an airtight container.
