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Dublin Coddle

A heartwarming stew combining sausage, bacon, and potatoes for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Meats
  • 6 links Pork sausages Can substitute with chicken or turkey sausages for a leaner option.
  • 4 slices Bacon Streaky bacon works best for lovely fat content.
Vegetables
  • 4 medium Potatoes Use starchy potatoes like Yukon Gold or Russets.
  • 2 medium Onions Yellow onions or leeks can be used.
  • 2 medium Carrots Can be omitted if desired.
Stock
  • 4 cups Beef or chicken stock Homemade is preferred, but store-bought is fine.
Garnish
  • 2 tablespoons Fresh parsley Chopped, for garnish.

Method
 

Preparation
  1. Slice the sausages into chunks and cut the bacon into lardons. Chop the potatoes and carrots into even pieces, and slice the onions.
Cooking
  1. In a large pot, cook the bacon over medium heat until it’s crispy. Remove and set aside, leaving the rendered fat in the pot.
  2. In the same pot, add the sausage pieces and brown them for about 5 minutes.
  3. Remove the sausages and layer the potatoes, carrots, and onions in the pot. Season with salt and pepper.
  4. Return the sausages and bacon to the pot, then pour the stock over the top until everything is just covered.
  5. Bring it to a gentle boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the vegetables are tender.
  6. Taste and adjust the seasoning if necessary. Stir in the chopped parsley right before serving.

Notes

To make a thicker stew, mash a few potatoes against the side of the pot while stirring. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.