Description
Dublin Coddle is a traditional Irish stew that combines thick-cut bacon, hearty pork sausages, onions, garlic, and tender Yukon Gold potatoes slowly cooked together in a flavorful broth. This comforting dish is perfect for a cozy meal, with layers of savory meats and vegetables slowly braised to create a rich and satisfying one-pot dinner.
Ingredients
Meats
- ½ pound thick-cut bacon slices, diced
- 1 pound Irish sausages bangers (or any other high-quality pork sausage)
Vegetables & Aromatics
- 2 large onions, sliced
- 2 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and quartered
- ⅓ cup chopped parsley
Liquids & Seasonings
- 1 cup stout beer (optional)
- 4 cups chicken broth
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 300ºF to prepare for slow cooking the stew.
- Cook the bacon: Place a large Dutch Oven on the stove over medium-high heat and add the diced bacon. Cook until golden brown, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to absorb excess grease and set aside.
- Brown the sausages: In the same pot, add the sausages and brown them on all sides, approximately 2 minutes per side. Remove and reserve.
- Sauté onions and garlic: Discard most of the fat from the pot, leaving about 2 tablespoons. Add the sliced onions and sauté until they begin to brown, about 3-4 minutes. If needed, add a small amount of vegetable oil. Then add the minced garlic and cook until fragrant, about 1-2 minutes.
- Deglaze the pot (optional): Pour in the stout beer to deglaze, scraping the browned bits from the bottom of the pot. Cook until most of the beer evaporates. Remove the onions and garlic mixture and reserve.
- Layer the ingredients: Remove the Dutch Oven from heat. Place half of the potatoes at the bottom, season with black pepper and sprinkle some parsley. Add half the onions, then half the cooked bacon. Repeat layering with the remaining potatoes, onions, and bacon. Finish by adding the browned sausages on top, whole or cut into chunks.
- Add broth and bring to boil: Pour the chicken broth over the layered ingredients. Return the pot to the stove and bring to a boil over medium-high heat.
- Slow cook in the oven: Cover the pot and transfer it to the preheated oven. Cook for at least 2 hours and up to 4 hours, occasionally checking to ensure there is at least 1 inch of liquid to prevent sticking or burning. Add more broth if needed.
- Season and serve: Taste the stew and add salt or more pepper as needed. Garnish with additional chopped parsley before serving.
Notes
- Using stout beer is optional but adds a rich, malty flavor to the stew.
- Keep an eye on the liquid level during baking to prevent burning; add additional broth if it gets too dry.
- Traditional Irish sausages impart authentic flavor, but any high-quality pork sausage can be used.
- Leftovers taste even better the next day as flavors meld.
- This dish is best cooked low and slow to maximize tenderness and flavor.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Baking
- Cuisine: Irish
