Description
Dublin Coddle is a traditional Irish stew that combines thick sliced bacon, fresh pork sausages, potatoes, carrots, and onions in a rich broth made from chicken stock and Guinness beer. Slow-braised in the oven until tender and flavorful, this hearty dish is perfect for a cozy dinner that celebrates classic Irish flavors.
Ingredients
Units
Scale
Meats
- 1 pound bacon (thick sliced, sliced in 1/2-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)
Seasonings & Liquids
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 1/2 cups chicken broth (low sodium)
- 1/2 cup Guinness (or any dark Irish stout)
- 2 tablespoons parsley (chopped)
Instructions
- Prep the oven: Preheat the oven to 300°F to create the perfect slow-braising environment for the stew.
- Cook the bacon: Place the bacon pieces in a large Dutch oven and cook over medium heat until most of the fat renders and the bacon is halfway cooked but not crispy.
- Cook the sausage: Add the sausage pieces to the Dutch oven with the bacon and cook, stirring occasionally, until the sausages are no longer pink and begin to brown lightly.
- Add the vegetables and liquids: Stir in the sliced onions, cubed potatoes, sliced carrots, salt, pepper, chicken broth, and Guinness. Mix everything well and bring the mixture to a gentle boil on the stovetop.
- Braise in the oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Let it braise gently for 3 hours until the flavors meld and the ingredients are tender.
- Garnish and serve: Remove from the oven, sprinkle the chopped parsley over the stew, and serve hot for a comforting meal.
Notes
- If you prefer not to use Guinness or any beer, simply substitute it with additional chicken broth. The flavor will be lighter but still delicious.
- Use authentic Irish pork sausages called "bangers" if available for the most traditional taste.
- For a classic presentation, layer the bacon, sausages, onions, and potatoes separately in the pot before braising instead of mixing all ingredients together.
- After cooking, allow the coddle to cool fully before refrigerating 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 may become mushy upon reheating. However, the cooked stew can be stored airtight in the refrigerator for up to 3 months without freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
