Description
Dublin Coddle is a traditional Irish stew featuring thickly sliced bacon, fresh pork sausages, potatoes, and carrots slow-braised in a flavorful mixture of chicken broth and Guinness stout. This hearty and comforting dish is perfect for chilly days and embodies classic Irish flavors.
Ingredients
Units
Scale
Meats
- 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 and 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)
- 2 tablespoons parsley (chopped)
Instructions
- Prep the oven: Preheat the oven to 300 degrees Fahrenheit to prepare for slow braising.
- Cook the bacon: Add the thick sliced bacon pieces to 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 cut pork sausage pieces to the Dutch oven with the bacon and continue cooking until the sausages are no longer pink and begin to brown slightly.
- Add the rest of the ingredients: Incorporate the sliced onion, cubed potatoes, carrot half moons, salt, pepper, chicken broth, and Guinness into the pot. Stir gently to combine all ingredients well 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. Allow the dish to braise slowly for 3 hours until the meat is tender and flavors have blended.
- Garnish and serve: Remove from the oven, sprinkle chopped parsley on top, and serve the Dublin Coddle hot for a comforting meal.
Notes
- If you prefer not to use beer, substitute the Guinness with additional chicken broth. The flavor will be milder but still delicious.
- Dublin coddle is traditionally made with Irish pork sausages called bangers; use these if you can find them for an authentic taste.
- For a more traditional presentation, layer the ingredients in the pot starting with bacon and sausage, then onion slices, and potatoes before cooking.
- Allow the dish to cool completely before refrigerating. It will keep well for up to 4 days and reheats nicely on the stovetop or in the oven at 300°F for about 30 minutes.
- Freezing is not recommended as potatoes may become mushy, but the dish can be stored in an airtight container frozen for up to 3 months with some texture compromise.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
