Description
Dublin Coddle is a traditional Irish stew featuring layers of savory thick-cut bacon, flavorful Irish sausages, tender onions, and hearty Yukon Gold potatoes all slowly cooked in chicken broth with a touch of stout beer for depth. This comforting dish is perfect for chilly days and celebrations like St. Patrick’s Day, offering rich, layered flavors developed over a low and slow cooking process.
Ingredients
Units
Scale
Meats
- 1/2 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)
- 1/3 cup chopped parsley
Liquids & Seasoning
- 1 cup stout beer (optional)
- 4 cups chicken broth
- Freshly ground black pepper (to taste)
- Kosher salt (to taste)
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for slow cooking the coddle.
- Cook Bacon: Place a large Dutch oven on medium-high heat, add diced bacon and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon to drain on paper towel-lined plate, reserving the rendered fat.
- Brown Sausages: Add sausages to the Dutch oven and brown on all sides, approximately 2 minutes per side. Remove and set aside with the bacon.
- Sauté Onions and Garlic: Discard most of the bacon fat leaving 2 tablespoons in the pot. Add onions and sauté until they begin to brown, about 3-4 minutes, adding a little vegetable oil if needed. Stir in garlic and cook until fragrant, 1-2 minutes.
- Deglaze with Beer (Optional): Pour in stout beer and scrape the browned bits off the bottom of the pot while cooking until most of the liquid evaporates. Remove onions and set aside.
- Layer Ingredients: Remove the Dutch oven from heat. Layer half the potatoes at the bottom, season with black pepper and sprinkle some parsley. Add half of the onions, followed by half the bacon. Repeat layering potatoes, seasoning, onions, and bacon. Finish by arranging sausages whole or cut into chunks on top.
- Add Broth and Boil: Pour chicken broth over the layered ingredients. Return the pot to medium-high heat on the stove and bring to a boil.
- Cook in Oven: Cover the Dutch oven and transfer it to the preheated oven. Cook for at least 2 hours, up to 4 hours, checking occasionally. Add more broth if needed, ensuring at least 1 inch of liquid remains to prevent burning.
- Season and Garnish: Taste and adjust seasoning with salt and pepper. Garnish with additional chopped parsley before serving.
Notes
- Cooking low and slow allows flavors to deepen and the meat to become tender.
- If stout beer is not available or preferred, you can substitute with an equal amount of additional chicken broth or a mild ale.
- Using Yukon Gold potatoes helps to hold their shape during slow cooking.
- Check liquid levels periodically during cooking to avoid drying out or burning.
- This dish is excellent when made ahead; flavors improve after resting overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 3 g
- Sodium: 1317 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 79 mg
