Description
Dublin Coddle is a traditional Irish stew featuring layers of thick-sliced bacon, pork sausages, potatoes, carrots, and onions slowly braised in chicken broth and Guinness stout until tender and flavorful. This comforting one-pot dish offers a rich, hearty taste that warms the soul and is perfect for a cozy dinner.
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 and 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 prepare for slow braising 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 and the bacon is halfway cooked, but not fully crisp.
- Cook the sausage. Add the pork sausage pieces to the Dutch oven with the bacon. Cook together until the sausages are no longer pink inside and begin to brown slightly.
- Add the rest of the ingredients. Stir in the sliced onions, cubed potatoes, carrot half moons, salt, pepper, chicken broth, and Guinness stout. Toss everything well to combine and bring the mixture to a gentle boil on the stovetop.
- Braise. Cover the Dutch oven with the lid and transfer it to the preheated oven. Let it cook slowly for 3 hours, allowing all the flavors to meld and the ingredients to become tender.
- Garnish and serve. Remove from the oven, sprinkle chopped parsley on top for freshness, and serve warm as a hearty and comforting main dish.
Notes
- If you prefer not to use beer, substitute the Guinness with additional chicken broth for a milder flavor that still works well.
- Irish pork sausages called bangers are traditional for this dish; using those will give the most authentic taste.
- For a classic presentation, layer bacon, sausage, onions, then potatoes in the pot before braising instead of mixing everything together.
- Store any leftovers covered in the refrigerator for up to 4 days; reheat gently on the stovetop or in the oven at 300 degrees Fahrenheit for about 30 minutes.
- Freezing is not recommended due to the potatoes becoming mushy, but you can freeze the stew in an airtight container for up to 3 months if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
