Description
Dublin Coddle is a traditional Irish stew featuring thick-sliced bacon, pork sausages, potatoes, carrots, and onions slowly braised in chicken broth and Guinness stout for a hearty, comforting dish.
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 your oven to 300 degrees Fahrenheit to get it ready for slow braising.
- Cook the bacon: Place the bacon pieces into a large Dutch oven and cook over medium heat until most of the fat has rendered and the bacon is halfway cooked but not crispy.
- Cook the sausage: Add the pork sausage pieces to the Dutch oven with the bacon and cook until the sausages are no longer pink inside and just starting to brown on the outside.
- Add the rest of the ingredients: Stir in the sliced onions, cubed potatoes, cut carrots, salt, pepper, chicken broth, and Guinness stout. Mix everything thoroughly and bring the mixture to a gentle boil on the stove.
- Braise: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook slowly for 3 hours to allow all the flavors to meld and the ingredients to become tender.
- Garnish and serve: Remove the pot from the oven carefully, sprinkle chopped parsley on top for freshness, and serve the hearty coddle warm.
Notes
- If you prefer no alcohol, substitute the Guinness with an equal amount of chicken broth, which keeps the dish flavorful but less robust.
- Traditional Irish pork sausages called bangers are ideal for authenticity; try to find these for the best results.
- For a classic approach, layer the ingredients instead of mixing: start with bacon and sausage, followed by onions, then potatoes before baking.
- Let the coddle cool before refrigerating; it will store well for up to 4 days and reheats nicely on the stovetop or in the oven at 300 degrees for about 30 minutes.
- Freezing is not recommended due to texture changes in potatoes, but the stew can be kept in an airtight container in the freezer for up to 3 months if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 450 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: 25 g
- Cholesterol: 75 mg
