If you’ve ever craved a comforting, hearty dish that wraps you in warm, cozy flavors, this Irish Bacon and Sausage Stew Recipe is exactly what you need. This traditional Dublin Coddle is all about layers of bacon, sausages, potatoes, and vegetables slow-cooked to savory perfection with a splash of Guinness stout. Trust me, it’s pure Irish home-cooking magic.
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Why You'll Love This Recipe
I’ve made this stew more times than I can count, and it never fails to feel like a warm hug on a chilly evening. It’s the kind of dish you want to make when you’re craving something familiar but spectacularly delicious.
- Incredibly Flavorful: Guinness stout adds a rich depth that makes every bite memorable.
- Simple Ingredients: You only need a handful of pantry staples and fresh produce for this hearty dish.
- Slow-Cooked Perfection: The low and slow braise tenderizes the meat and melds all the flavors beautifully.
- Perfect for Sharing: Feeds four people generously, great for a family dinner or friends around the table.
Ingredients & Why They Work
Let’s chat about the ingredients before you hit the store. For the best Dublin Coddle, choose fresh, high-quality meat and hearty vegetables. The Guinness you select (or any dark Irish stout) is key to giving the stew its unique Irish soul.
- Bacon: Thick-sliced and cut into pieces to render flavorful fat without becoming overly crispy.
- Pork Sausages: Fresh and cut into chunks; traditionally, Irish bangers work best for authenticity.
- Onion: Sliced to soften and release sweetness during the slow cooking.
- Potatoes: Cubed for even cooking and to soak up the rich broth.
- Carrot: Peeled and sliced into half moons for subtle sweetness and color.
- Salt & Pepper: Basic seasoning to bring out the natural flavors.
- Chicken Broth: Low sodium to build a savory, balanced base without overpowering.
- Guinness: Adds that iconic dark maltiness Ireland is known for—don’t skip this if you can!
- Parsley: Fresh and chopped to brighten the finished dish with a pop of color.
Make It Your Way
The magic of this Irish Bacon and Sausage Stew Recipe is how adaptable it is. Whether you want to switch up the meats, tweak the veggies, or adjust the flavors for your family’s tastes, there’s plenty of room for personalization.
- Variation: For a richer, deeper flavor, try using traditional Irish pork sausages, or "bangers," if you can find them at a specialty store. I often swap in bangers when I want that authentic Dublin taste—it really elevates the dish.
- Vegetarian twist: Skip the bacon and sausage and add hearty mushrooms like portobello or cremini along with smoked paprika for that savory, smoky punch. It’s a delicious way to enjoy the stew without meat.
- Less beer, more broth: If stout isn’t your thing—or you're cooking for little ones simply replace the Guinness with an equal amount of chicken broth. The stew still comes together beautifully, just a bit milder in profile.
- Layered vs. mixed: Traditionally, the ingredients are layered in the Dutch oven—bacon and sausage on the bottom, followed by onions, then potatoes, and carrots on top. I like doing this when I have guests; it makes the final presentation a bit more rustic and charming.
Step-by-Step: How I Make Irish Bacon and Sausage Stew Recipe
Step 1: Preheat your oven and get ready to slow cook
Start by preheating your oven to 300 degrees Fahrenheit. This low and slow temperature is key to tenderizing the meats and allowing all those hearty flavors to meld into the most comforting stew you've had in a while. While the oven warms up, gather all your ingredients for a smooth cooking flow.
Step 2: Render the bacon until it’s halfway cooked
Place your thick-sliced bacon pieces into a large Dutch oven over medium heat. Cook them patiently until the fat has mostly rendered out, but before the bacon crisps fully—about halfway cooked. You want enough fat in the pot to flavor everything that comes next, but also some chew to the bacon.
Step 3: Brown the sausages just right
Add the cut pork sausages to the pot with your bacon. Cook until the sausages lose their pink color and start to brown slightly on the edges. This is when that mouthwatering aroma fills your kitchen! Keep the heat moderate so the sausages brown but don’t burn.
Step 4: Add veggies, seasoning, broth, and stout
Now it’s time to bring in the stars of the stew—onions, potatoes, and carrots. Toss in the sliced onions, cubed potatoes, carrot half moons, and season with salt and pepper. Pour in the low sodium chicken broth and the Guinness stout. Give everything a good stir so those flavors start marrying right away, then bring the mixture to a gentle boil on the stovetop.
Step 5: Braise it low and slow in the oven
Cover your Dutch oven with a lid and carefully transfer it to your preheated oven. Let the stew braise for 3 hours, giving the meats time to tenderize and the potatoes to soak up all that rich broth. This slow cook is what makes Dublin Coddle truly special—it’s all about patience and love.
Step 6: Finish with fresh parsley and serve warm
Remove the Dutch oven from the oven and sprinkle the top with freshly chopped parsley. The brightness of the parsley cuts through the richness and adds a lovely pop of color. Serve this Irish Bacon and Sausage Stew hot with some crusty bread for dunking—it’s pure comfort in a bowl.
Top Tip
These tips come from hands-on experience with this delightful Irish Bacon and Sausage Stew Recipe, ensuring every bite is as comforting and rich as it should be.
- Choose Quality Meat: Using thick-sliced bacon and fresh pork sausages really elevates the stew’s texture and flavor — trust me, it makes all the difference.
- Don't Rush the Braising: The long, slow cook at 300°F for 3 hours tenderizes the meat perfectly and lets the flavors meld beautifully. I’ve found that cutting corners here leads to tougher meat and less developed taste.
- Layer Ingredients When Possible: For a truly traditional touch, layer bacon, sausages, onions, then potatoes and carrots in your Dutch oven before cooking — it creates a lovely depth in texture and taste.
- Avoid Freezing: I’ve learned that freezing this stew can mush up the potatoes, which compromises the texture. Instead, refrigerate leftovers and reheat gently for best results.
How to Serve Irish Bacon and Sausage Stew Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a bright, herbaceous note and a pop of color that complements the stew’s hearty richness. For an extra touch, a few dashes of cracked black pepper right before serving can enhance the flavors beautifully.
Side Dishes
This stew pairs wonderfully with rustic Irish soda bread or crusty artisan bread to soak up the savory broth. A simple side of steamed green cabbage or buttered peas makes for a classic, comforting meal, while a crisp green salad adds freshness to balance the heartiness.
Make Ahead and Storage
Storing Leftovers
Allow your Irish Bacon and Sausage Stew Recipe to cool completely before transferring it to an airtight container. Refrigerate leftovers and enjoy within 4 days to experience the flavors at their best.
Freezing
Freezing is not recommended because the potatoes tend to become mushy after freezing and reheating. For optimal texture and taste, stick with refrigeration for freshness.
Reheating
Reheat your stew gently either on the stovetop over low heat or in the oven at 300°F for about 30 minutes until warmed through. This slow reheating helps maintain the stew’s wonderful texture and flavor integrity.
Frequently Asked Questions:
Absolutely! While traditional Dublin Coddle uses Irish pork sausages (bangers), you can use any fresh pork sausage you prefer. Just make sure they’re uncooked when added, so they brown and cook properly in the stew.
Nope! If you’d rather avoid beer, substitute the Guinness with an equal amount of chicken broth. It won’t have that signature dark, malty depth, but your stew will still taste hearty and delicious.
Always cut potatoes into even cubes and avoid freezing the stew, as freezing can damage the potato texture. Slow cooking at a controlled 300°F for 3 hours gently softens but doesn’t overcook the ingredients when done right.
Yes! You can prepare it a day ahead, refrigerate after cooling completely, and reheat gently when ready to serve. The flavors often deepen overnight, making it even better the next day.
Final Thoughts
Making this Irish Bacon and Sausage Stew Recipe feels like wrapping yourself in a warm, cozy blanket on a chilly evening. Its slow-cooked tenderness and rich flavors bring a little slice of Ireland straight to your table. I hope you enjoy making and sharing this classic dish with family and friends as much as I do—it really is pure comfort in a pot!
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Irish Bacon and Sausage Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Description
Dublin Coddle is a traditional Irish stew featuring layers of bacon, pork sausages, potatoes, and vegetables slow-braised to tender perfection in a flavorful broth enriched with Guinness stout. This comforting and hearty dish is perfect for a cozy dinner and embodies classic Irish home cooking.
Ingredients
Meat
- 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)
Seasonings and Liquids
- ¾ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 ½ cups chicken broth (low sodium)
- ½ cup Guinness (or any dark Irish stout)
Garnish
- 2 tablespoons parsley (chopped)
Instructions
- Prep the oven: Preheat the oven to 300 degrees Fahrenheit to get it ready for slow cooking the coddle.
- Cook the bacon: Place the bacon pieces in a large Dutch oven and cook over medium heat until most of the fat is rendered out but the bacon is only partially cooked, roughly halfway done.
- Cook the sausage: Add the cut sausage pieces to the pot with the bacon and cook until the sausages are no longer pink and just beginning to brown.
- Add the rest of the ingredients: Mix in the sliced onions, cubed potatoes, carrot half moons, salt, pepper, chicken broth, and Guinness stout. Stir everything together well and bring the mixture to a boil on the stovetop.
- Braise: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook slowly for 3 hours to tenderize the meat and meld flavors.
- Garnish and serve: Remove the pot from the oven, sprinkle chopped parsley on top for freshness, and serve the dish hot.
Notes
- If you want to avoid using beer, substitute the Guinness with an equal amount of additional chicken broth, though the flavor will be milder.
- Traditional Dublin Coddle uses Irish pork sausages (bangers), so if available, use those for authenticity.
- For a more authentic preparation, layer the ingredients in the Dutch oven rather than mixing them before braising: start with bacon and sausage, then onions, potatoes, and carrots.
- Allow leftovers to cool completely before refrigerating; they keep well for up to 4 days and can be reheated gently on the stovetop or in the oven at 300 degrees Fahrenheit for 30 minutes.
- Freezing is not recommended as potatoes tend to become mushy when frozen and reheated; however, the coddle can be stored in an airtight container in the fridge for up to 3 days safely.
Nutrition
- Serving Size: 1 serving (about ¼ of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg
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