Dublin Coddle

Prep Time 20 mins
Cook Time 240 mins
Total Time 4 hrs 20 mins
Servings: 6
Calories: 560
Description

A slow cooked Irish stew made with bacon, sausages, potatoes and onions simmered in a rich stout infused broth. Everything cooks gently in one pot until the potatoes turn tender, the sausages become silky and the broth develops deep comforting flavor.

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 extra for garnish
  • 1 cup stout beer
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup chopped Italian parsley
  • freshly ground black pepper, to taste
  • 2 teaspoons kosher salt, or to taste
  • pinch of cayenne
  • 3 pounds Yukon Gold potatoes, peeled and halved
  • 4 cups chicken broth
  • 6 large pork sausages, about 2 1/2 pounds total
Instructions
    Brown the bacon
  1. 1
    Place a large Dutch oven on the stove and set it over medium heat. Add the bacon and cook slowly until the pieces turn lightly golden and release their fat. Stir occasionally with a wooden spoon so the pieces cook evenly. The bacon should be softened and lightly browned, not crisp or dark. If the pot gets too hot, lower the heat to maintain a gentle sizzle.
    2. Cook the onions and aromatics
  2. 2
    Add the butter directly to the warm bacon fat and let it melt. Scatter in the chopped onions with a pinch of salt and cook on medium heat until they become soft and translucent. The moisture they release will naturally cool the pot and prevent the bacon beneath from overbrowning. Add the garlic and green onions and cook for 1 to 2 minutes until they smell fragrant and sweet without turning brown.
    3. Reduce the stout
  3. 3
    Pour the stout beer into the pot and raise the heat slightly until it reaches a gentle simmer. Stir with a wooden spoon, scraping the bottom to lift any browned bits (these enrich the broth). Let the beer reduce until about three quarters of the liquid has evaporated. The mixture should look slightly thickened and smell warm and malty. Season with thyme, parsley, black pepper, salt and a small pinch of cayenne.
    4. Add the potatoes and broth
  4. 4
    Place the halved potatoes into the pot, nestling them into the aromatics. Pour the chicken broth over the top and bring the mixture to a gentle simmer. The potatoes should be mostly submerged and beginning to soften around the edges. If a few pieces float slightly, that is fine, they will settle as they cook.
    5. Layer the sausages on top
  5. 5
    Prick each sausage on both sides with a fork to prevent bursting as they cook. Lay them across the top of the potatoes so they steam gently rather than brown. As they cook, their juices will drip into the broth and deepen the flavor.
    6. Slow cook in the oven
  6. 6
    Cover the Dutch oven with its lid and transfer it to a 300 F oven. Cook for 2 1/2 hours without disturbing it. Remove the lid and cook for an additional hour so the broth reduces slightly and the flavors deepen. The potatoes should be very tender when pierced with a knife and the sausages should look plump and glossy.
    7. Finish and skim
  7. 7
    Carefully remove the pot from the oven and let it rest for a minute. Use a spoon to skim off any excess fat from the surface. Taste the broth and adjust the seasoning if needed. Sprinkle extra green onions over the top before serving for a fresh aromatic finish.
Note

If you prefer a slightly thicker broth, gently mash one or two potato halves into the liquid at the end of cooking. If the bacon browns too quickly during the first stage, lower the heat and add the onions sooner, as their moisture prevents burning. You may replace the stout with apple cider or extra broth if desired. The dish reheats very well and the flavors deepen the next day.

Keywords: stew
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