Last winter, I was digging through old family stories from my Irish grandma’s side, and there it was – a scribbled note about Dublin Coddle. She’d make this Irish sausage and potato stew on chilly evenings, the kind where rain taps the window and you crave something hearty. One bite, and you’re transported to Dublin’s cozy pubs, where workers warmed up with bowls of this magic after long days.
Dublin Coddle (Irish Sausage and Potato Stew) isn’t fancy. It’s layers of pork sausages, thick potato slices, and onions bubbling in a simple stock until everything melts together. That smoky, savory broth? It clings to every forkful. I love how the potatoes soak it all up, turning creamy while the sausages stay plump. Perfect for St. Patrick’s Day or any night you want Traditional Irish Sausage Stew without fuss.
I first tried making Traditional Dublin Coddle during a snowstorm here in Tangier – yeah, we get those rare ones. Used local sausages, and it hit just right. The house smelled like a countryside cottage, all herby and comforting. If you’re after an Authentic Dublin Coddle Recipe, this one’s straightforward, forgiving, and feeds a crowd. No precision chopping needed; it’s meant to be rustic.
Ingredients for Irish Sausage and Potato Coddle
Grab these basics for your Irish Dublin Coddle. Fresh sausages make it shine, but don’t stress perfection – rough cuts work best.
- 1.5 pounds pork sausages (Irish bangers if you can find them, or good pork ones)
- 1 pound thick-cut bacon, chopped into bite-sized pieces
- 6 medium potatoes (about 2.5 pounds), peeled and sliced 1/4-inch thick
- 2 large yellow onions, sliced thinly
- 2 carrots, peeled and sliced into rounds
- 4 cups chicken or beef stock (low-sodium)
- 1 cup stout beer (Guinness-style, optional for depth)
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter or oil for browning
That’s it for this Coddle Recipe. About 6 hearty servings, ready in under 2 hours.
How to Make Dublin Coddle Step by Step
Start in a big Dutch oven or heavy pot. Brown the sausages and bacon over medium heat till crispy edges form – that fat is flavor gold. Pull them out, then toss in onions, garlic, and carrots. Sweat them soft, about 5 minutes. Layer half the potatoes on bottom, then scatter meats back in, top with rest of potatoes. Pour stock and beer over, season, add herbs. Simmer covered low for 1.5 hours. Potatoes tenderize, stew thickens naturally.
Uncover last 20 minutes if you want crispy potato tops. Taste, adjust salt. The house fills with this earthy, malty aroma – pure comfort. Serve hot with crusty bread to mop up the broth. This Irish Sausage Stew beats takeout every time.
Pro Tips for Perfect Traditional Irish Sausage and Potato Stew
Don’t rush the browning – it’s where magic happens. Use a wide pot for even layering. If no stout, ham stock amps up savoriness. Low simmer is key; high heat muddies flavors. Stir once halfway if needed, but mostly hands-off. Fresh parsley at end brightens it up.
- Slice potatoes evenly for uniform cooking.
- Bacon first renders fat for sausages.
- Taste broth before covering; beer adds tang.
Easy Variations on Authentic Dublin Coddle Recipe
Swap pork for turkey sausage in lighter Irish Sausage and Potato Casserole. Add leeks for subtle onion sweetness. Go veggie: mushrooms, parsnips, veg broth. Spicy kick? Chorizo bits. Slow cooker version: layer all, 6 hours low. Guinness fans, double the stout. Kid-friendly: skip beer, use apple juice.
Troubleshooting Your Irish Sausage and Potato Coddle
Stew too thin? Simmer uncovered longer or mash few potatoes to thicken. Potatoes mushy? Check slice thickness, don’t overcook. Bland? More salt, thyme, or splash Worcestershire. Bacon chewy? Dice smaller, crisp fully. Beer bitter? Balance with sugar pinch.
- Not thickening: Cornstarch slurry last 10 min.
- Too greasy: Skim fat post-browning.
- No time: Stovetop 1 hour works, less tender.
Ingredient Substitutions for Dublin Coddle
No bangers? Breakfast links fine. Russets over Yukon Golds hold shape. Beef stock if chicken scarce. Vidalia onions milder. No carrots? Celery. Beer-free: More stock. Vegan: Plant-based sausages, veg bacon, mushroom stock. Gluten-free: Naturally is, watch stout.
Storage and Serving Suggestions for Traditional Dublin Coddle
Fridge up to 4 days in airtight. Freezes 3 months; thaw overnight. Reheat stovetop low with splash water. Serves with soda bread, colcannon, or Irish butter. Leftovers shine next day – flavors meld. Big batch? Potlucks love it. Pair with Guinness for full Irish vibe.
Frequently Asked Questions About Irish Dublin Coddle
What’s the origin of Dublin Coddle (Irish Sausage and Potato Stew)?
From 1700s Dublin, workers’ dish using leftovers. Potatoes, sausages, bacon – cheap, filling pub fare.
Can I make this Coddle Recipe in a slow cooker?
Yes! Brown meats first, layer, 6-8 hours low. Perfect for busy days.
Is Traditional Dublin Coddle gluten-free?
Mostly – check sausages/stock. Stout might have gluten; swap if needed.
How spicy is Irish Sausage and Potato Stew?
Mild, comforting. Add chili flakes for heat.
What’s the best beer for Authentic Dublin Coddle Recipe?
Guinness stout for authentic maltiness. Any dark ale works.
Can I prep Dublin Coddle ahead?
Absolutely. Assemble, fridge overnight, bake fresh.
How many calories per serving of Irish Sausage Stew?
Around 550-650, hearty portions. Varies by sausage.
Dublin Coddle (Irish Sausage and Potato Stew)
Equipment
- Dutch oven or large pot
- Wooden spoon
Ingredients
- 1.5 pounds pork sausages Irish bangers preferred
- 1 pound thick-cut bacon chopped
- 6 medium potatoes peeled and sliced 1/4-inch thick
- 2 large yellow onions sliced thinly
- 2 carrots peeled and sliced
- 4 cups chicken or beef stock low-sodium
- 1 cup stout beer optional
- 3 garlic cloves minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter or oil
Instructions
- Brown pork sausages and bacon in Dutch oven over medium heat until crispy. Remove and set aside.
- In same pot, cook onions, garlic, and carrots until soft, about 5 minutes.
- Layer half the sliced potatoes at bottom, add meats, then remaining potatoes on top.
- Pour stock and beer over, season with salt, pepper, and thyme. Bring to simmer.
- Cover and cook low for 1.5 hours until potatoes tender. Uncover last 20 min for crisp top if desired.
- Garnish with parsley and serve hot.
Notes
- Brown meats well for best flavor.
- Low simmer prevents mushy potatoes.
- Make ahead: Flavors improve overnight.
