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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 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
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

Video

Notes

Recipe by: John Mitzewich
Keyword Comfort Food, Irish Stew, Sausage and Bacon Stew, Sausage and Potato Stew, Traditional Irish Recipe