Description
Dublin Coddle is a hearty traditional Irish stew made with thick sliced bacon, fresh pork sausages, potatoes, onions, carrots, and flavored with rich chicken broth and Guinness stout. Slow-cooked to tender perfection in the oven, this comforting dish is perfect for a cozy meal.
Ingredients
Units
Scale
Meat
- 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)
Liquids & Seasonings
- 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 prepare for slow cooking the stew.
- Cook the bacon: Place the thick sliced bacon pieces into a large Dutch oven and cook over medium heat until most of the fat is rendered, but the bacon is not fully cooked yet—about halfway done.
- Cook the sausage: Add the fresh pork sausage pieces to the Dutch oven and continue cooking until they are no longer pink and start to brown slightly, ensuring full flavor development.
- Add the rest of the ingredients: Stir in the sliced onions, cubed potatoes, carrot slices, salt, pepper, chicken broth, and Guinness stout. Toss everything together thoroughly and bring the mixture to a boil on the stovetop.
- Braise: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours, allowing the flavors to meld and the ingredients to become tender and hearty.
- Garnish and serve: After cooking, sprinkle the chopped parsley over the top and serve the coddle hot for a satisfying and delicious meal.
Notes
- If you prefer not to use beer, substitute the Guinness with additional chicken broth; the stew will remain flavorful though slightly less rich.
- Using traditional Irish pork sausages called bangers will lend the most authentic taste to your coddle.
- For a classic approach, layer ingredients in the pot starting with bacon and sausages, then onion slices and potatoes before cooking rather than mixing all together.
- Allow the coddle to cool fully before refrigerating. It will keep for up to 4 days and can be reheated on the stovetop or in the oven at 300°F for 30 minutes until warmed through.
- Avoid freezing this stew to prevent the potatoes from becoming mushy upon reheating. Instead, store it in an airtight container in the fridge or freezer for up to 3 months without freezing the potatoes separately.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
