May 19, 2025

Dublin Coddle (Irish Sausage and Potato Stew)

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If you are looking for a St. Patricks Day meal, this is a good one. Dublin Coddle! It’s an Irish Sausage and Potato Stew cooked in a stout beer. And Cooked low and slow until the potatoes and carrots are fork tender. One of my husband’s all time favorite meal. After testing this recipe I have a couple tips and observations for you.

The Broth – I added an additional 4 cups of broth. Really I would say the amount you add depends on your preference. I’ve see Dublin Coddle that was dry almost like a cajun JAMBALAYA. But I was going for more of a stew which is what the title of the recipe says. So I will leave that up to you.

Skimming the grease – With the sausage and bacon there was of course quite a lot of grease which was expected. A few of my test group commented that it was perhaps still a little greasy. So next time I will take a little more effort on skiming the grease. Or I would just not add the bacon. But honestly I was fine with the result.

Oh and mentioned adding Cabbage would be nice. So that is something I will try the next time I make this.

So there you go. Give this recipe a try and please comment below if you have any suggestions or feedback. I’m heading back to the kitchen for another recipe I need to test.

Dublin Coddle (Irish Sausage and Potato Stew)

It’s an Irish Sausage and Potato Stew cooked in a stout beer. And Cooked low and slow until the potatoes and carrots are fork tender.

Print Recipe

Prep Time 20

Cook Time 3 45

Total Time 4 5

Course Main Course

Cuisine Irish

Servings 4

Ingredients

8 strips thick-cut bacon cut into 1-inch pieces
2 tablespoons butter
2 yellow onions chopped
4 cloves garlic minced
1 cup chopped green onions plus more to garnish top
1 cup stout beer
1 tablespoon fresh thyme leaves
1/4 cup chopped Italian or curly parsley freshly ground black pepper, to taste
1 Pinch of Cayenne
3 pounds Yukon Gold or Red potatoes peeled and quartered
1 1/4 cups carrots cut into 1” pieces
4 cups chicken broth (I added an Additional 4 cups)
6 large pork sausage links about 2½ pounds total (I used a German Pork/Beef Smoked Sausage
Salt to taste

Instructions

Cook bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes. Add butter, onions, and pinch of salt, and cook until onions are soft and translucent. Add garlic, and green onions, and cook stirring for 2 minutes.
Pour in beer, raise heat to high, and cook, stirring occasionally, until beer has reduced by about 75%. While beer is reducing, season with thyme, parsley, black pepper, and pinch cayenne. Once beer has reduced, add potatoes and broth and bring to a simmer.
Preheat the oven to 300 degrees F (150 degrees C).
Prick sausage on both sides, and add to the pot on top of the other ingredients.
Cover and place pot into the preheated oven. Cook for about 2 1/2 hours. Remove the lid, and continue cooking uncovered for about 1 more hour.
Remove from oven and skim excess fat from top before serving. Garnish top with green onions, if desired. Chef’s Note Stew can be simmered gently on the stove instead of cooked in the oven. Any raw pork sausage can be used. Serve with Irish soda bread.
Salt To Taste