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
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)
Seasonings and 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)
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 1/4 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
