Description
Dublin Coddle is a traditional Irish stew made with thick-sliced bacon, pork sausages, potatoes, onions, and carrots, all slow-braised in a savory broth enriched with Guinness stout. This hearty one-pot meal is perfect for a comforting dinner and features tender meat and vegetables infused with rich flavors.
Ingredients
Units
Scale
Meats
- 1 pound thick sliced bacon, sliced in 1/2-inch pieces
- 1 pound fresh pork sausages, 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
Liquids & Seasonings
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 1/2 cups low sodium chicken broth
- 1/2 cup Guinness or any dark Irish stout
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 300°F to prepare for slow braising the coddle.
- Cook the bacon: Place the thick sliced bacon in a large Dutch oven and cook over medium heat until most fat is rendered but bacon is only halfway cooked.
- Cook the sausage: Add the pork sausage pieces to the Dutch oven, cooking until no longer pink and beginning to brown slightly.
- Add the rest of the ingredients: Stir in the sliced onions, cubed potatoes, carrot half moons, salt, pepper, chicken broth, and Guinness. Mix well and bring to a boil on the stovetop.
- Braise in the oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Allow everything to cook slowly for 3 hours until the meat and vegetables are tender and infused with flavor.
- Garnish and serve: Sprinkle with chopped parsley before serving to add freshness and color to your hearty dish.
Notes
- For a beer-free version, replace the Guinness with additional chicken broth; flavor will be milder but still delicious.
- Traditional recipe uses Irish pork sausages called bangers; using these will make it more authentic.
- For a classic presentation, layer the ingredients in the Dutch oven before cooking instead of mixing them all together.
- Allow the coddle to cool fully before refrigerating for up to 4 days in an airtight container.
- Reheat gently either on the stovetop or in the oven at 300°F for about 30 minutes to preserve texture.
- Freezing is not recommended due to potatoes becoming mushy, but you can freeze the stew in airtight containers for up to 3 months if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
