Dublin Coddle (Irish Sausage and Potato Stew)
Hearty Traditional Irish Sausage Stew with pork sausages, potatoes, bacon, and onions simmered in stock and stout. Authentic Dublin pub comfort food.
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.