Description
Dublin Coddle is a traditional Irish stew featuring hearty layers of bacon, pork sausages, onions, potatoes, and carrots simmered slowly in a flavorful broth enriched with Guinness stout. This comforting one-pot meal is perfect for a cozy dinner and offers rich, savory flavors with tender textures after slow braising in the oven.
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 & 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 your oven to 300°F to prepare for slow braising.
- Cook the bacon: In a large 6-quart Dutch oven, add the bacon pieces 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 pot with the bacon. Continue cooking until the sausages are no longer pink and start 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 gently to combine 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, allowing the flavors to meld and the ingredients to become tender.
- Garnish and serve: Once cooked, remove the pot from the oven, sprinkle chopped parsley over the top, and serve the coddle hot for a comforting meal.
Notes
- If you prefer to avoid beer, substitute the Guinness with additional chicken broth for a milder flavor.
- Traditional recipes use Irish pork sausages called bangers, which enhance authenticity and flavor if available.
- For a more classic approach, layer the bacon, sausages, onions, and potatoes in the pot rather than mixing before braising.
- Let the coddle cool before refrigerating; it will keep for up to 4 days and reheats well on the stovetop or in a 300°F oven for about 30 minutes.
- Freezing is not recommended due to the potatoes becoming mushy, though frozen storage in airtight containers can last up to 3 months if necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
