Dublin Coddle (Irish Sausage and Potato Stew)

Introduction & Inspiration

Dublin Coddle is a traditional Irish dish, a hearty and comforting stew made with bacon, sausage, potatoes, and onions. It’s a simple, one-pot meal that’s perfect for a chilly evening or a casual gathering. This recipe provides a flavorful and satisfying version of the classic, with a few extra touches to enhance the taste and aroma.

My inspiration for sharing this recipe comes from a love of Irish cuisine and a desire to share a dish that’s both deeply flavorful and relatively easy to make. Dublin Coddle is a perfect example of how simple ingredients, cooked with care, can create something truly special.

I also appreciate the rustic and comforting nature of this stew. It’s a dish that’s meant to be shared, enjoyed with family and friends, and savored slowly. It’s a true celebration of simple, wholesome ingredients.

The ingredients are easy to find.

Nostalgic Appeal

Dublin Coddle, for many, evokes feelings of warmth, comfort, tradition, and perhaps memories of family meals or travels to Ireland. It’s a dish that’s deeply rooted in Irish history and culture.

The combination of smoky bacon, savory sausage, tender potatoes, and sweet onions is universally appealing. It’s a dish that’s both satisfying and nourishing.

This recipe taps into that sense of nostalgia and comfort, offering a way to enjoy a classic Irish dish in your own kitchen. It’s about creating a meal that feels both familiar and special, perfect for sharing with loved ones.

It’s a must, to try it.

Homemade Focus

This Dublin Coddle recipe is all about the homemade goodness. We’re starting with simple, wholesome ingredients – bacon, sausage, potatoes, onions, garlic – and transforming them into a rich and flavorful stew. It’s a one-pot meal that’s both easy to make and deeply satisfying.

I believe that homemade stews are always superior to canned or pre-made versions. You have complete control over the ingredients, the seasonings, and the overall flavor profile. Plus, there’s something incredibly satisfying about creating a hearty and nourishing meal from scratch.

The process of browning the bacon, sautéing the onions and garlic, simmering the potatoes in a flavorful broth, and then adding the sausage to cook through is key to developing the depth of flavor in this stew. It’s a relatively simple process, but it requires a bit of time and patience.

The result is very flavorful.

Flavor Goal

The primary flavor goal for this Dublin Coddle is to achieve a rich, savory, and well-balanced flavor profile, with smoky bacon, flavorful sausage, tender potatoes, sweet onions, and a hint of warmth from the spices.

The thick-cut bacon provides a smoky and salty base for the stew.

The pork sausage links add a savory and slightly spicy flavor.

The Yukon Gold potatoes provide a creamy texture and absorb the flavors of the broth.

The yellow onions add sweetness and depth.

The garlic and green onions add aromatic notes.

The stout beer adds a rich, malty flavor and helps to deglaze the pot, capturing all the flavorful browned bits from the bacon.

The fresh thyme, parsley, black pepper, salt, and cayenne pepper create a well-rounded seasoning blend.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Thick-cut bacon, cut into 1-inch pieces: Provides a smoky and salty base for the stew. Thick-cut bacon is best because it holds its shape better during cooking.
• Butter: Adds richness and flavor to the sautéed onions and garlic.
• Yellow onions, chopped: Add sweetness and depth of flavor.
• Garlic, minced: Essential for that savory, umami flavor.
• Green onions, chopped, plus more to garnish top: Add a fresh, oniony bite and a pop of color.
• Stout beer: Adds a rich, malty flavor and helps to deglaze the pot. Guinness is a classic choice, but you can use any stout beer you prefer.
• Fresh thyme leaves: Adds an herbaceous note that complements the other flavors.
• Fresh Parsley: add some aroma.
• Freshly ground black pepper, to taste: For seasoning.
• Kosher salt, or to taste: For seasoning.
• Pinch cayenne: Adds a subtle touch of heat. Adjust the amount to your liking.
• Yukon Gold potatoes, peeled and halved: These potatoes have a creamy texture and a slightly buttery flavor, making them ideal for this stew.
• Chicken broth: Provides the liquid for the stew. Use a high-quality broth for the best flavor.
• Large pork sausage links: The other star of the show! Use your favorite brand of pork sausage. Irish sausages are traditional, but any good-quality pork sausage will work.

Essential Equipment

Here’s what you will need:

• Dutch oven or large, oven-safe pot with a lid: Essential for cooking the stew. A Dutch oven is ideal because it distributes heat evenly and can go from stovetop to oven.
• Cutting board and knife: For chopping the vegetables and bacon.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring.
• Ladle: For serving the stew.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 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 parsley
• Freshly ground black pepper, to taste
• 2 teaspoons kosher salt, or to taste
• Pinch cayenne
• 3 pounds Yukon Gold potatoes, peeled and halved
• 4 cups chicken broth
• 6 large pork sausage links, about 2 1/2 pounds total

Step-by-Step Instructions

Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Cook Bacon

Cook the 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.

Step 2: Sauté Onions and Garlic

Add the butter, chopped onions, and a pinch of salt to the pot with the cooked bacon. Cook until the onions are soft and translucent, stirring occasionally.

Add the minced garlic and chopped green onions. Cook, stirring, for 2 minutes, until fragrant.

Step 3: Deglaze with Beer and Add Seasonings

Pour in the stout beer. Raise the heat to high and cook, stirring occasionally, until the beer has reduced by about 75%. This will concentrate the flavor and remove the alcohol.

While the beer is reducing, season the mixture with the fresh thyme leaves, chopped parsley, black pepper, salt, and cayenne pepper.

Step 4: Add Potatoes and Broth

Once the beer has reduced, add the peeled and halved Yukon Gold potatoes and the chicken broth to the pot.

Bring the mixture to a simmer.

Step 5: Preheat Oven

Preheat the oven to 300 degrees F (150 degrees C).

Step 6: Add Sausage

Prick the pork sausage links on both sides with a fork (this will help to release some of the fat during cooking).

Add the sausage links to the pot, placing them on top of the other ingredients.

Step 7: Bake (Covered)

Cover the pot with the lid and place it in the preheated oven.

Cook for about 2 1/2 hours.

Step 8: Bake (Uncovered)

Remove the lid from the pot and continue cooking, uncovered, for about 1 more hour. This will allow the top of the stew to brown slightly and the sauce to thicken further.

Step 9: Skim Fat and Serve

Remove the pot from the oven. Skim off any excess fat from the top of the stew before serving.

Garnish with additional chopped green onions, if desired.

Serve hot. Enjoy this comforting and flavorful Dublin Coddle!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My stew is too thin.

Solution: Continue to simmer the stew, uncovered, for a longer period of time to allow some of the liquid to evaporate. You can also mash some of the potatoes against the side of the pot to help thicken the broth.

Problem: My stew is too thick.

Solution: Add more chicken broth or water, a little at a time, until the stew reaches your desired consistency.

Problem: My potatoes are mushy.

Solution: Make sure you don’t overcook the potatoes. They should be tender but still hold their shape. Problem: The stew is bland. Solution: Add more seasoning.

Tips and Variations

Here are some tips and variations to customize your Dublin Coddle:

Tip: For the best flavor, use high-quality ingredients, especially the bacon, sausage, and chicken broth.

Tip: Don’t overcrowd the pot when browning the bacon. If necessary, cook the bacon in batches.

Variation: Add other vegetables to the stew, such as:

• Carrots
• Celery
• Parsnips
• Turnips

Variation: Use a different type of sausage, such as:

• Irish bangers
• Italian sausage
• Bratwurst

Variation: Add a tablespoon of tomato paste along with the onions for a richer flavor.

Variation: For a spicier stew, add more cayenne pepper or a pinch of red pepper flakes.

Variation: Garnish with fresh parsley instead of (or in addition to) green onions.

Serving and Pairing Suggestions

Dublin Coddle is a hearty and complete meal on its own, but here are some serving and pairing suggestions:

• Serve with crusty bread or Irish soda bread: For soaking up the delicious broth.
• Serve with a dollop of mustard (optional).
• Pair with a glass of stout beer (such as Guinness) or a dry cider.
• Serve with a green salad.
• Add a fried egg.

Nutritional Information

Nutritional information will vary, these are only estimations, specific brands and cooking methods will change final figures.

Here’s an approximate nutritional breakdown per serving (assuming 4 servings):

• Calories: 600-700
• Fat: 30-40g (depending on the fat content of the bacon and sausage)
• Saturates: 12-16g
• Protein: 30-40g
• Carbohydrates: 40-50g
• Fiber: 6-8g
• Sugar: 5-10g
• Sodium: 800-1200mg (depending on the salt added and the ingredients used)

This Dublin Coddle is a good source of protein and provides vitamins and minerals from the vegetables. Keep in mind that it can be high in fat and sodium, depending on the specific ingredients used.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Dublin Coddle by cooking bacon, sautéing onions, garlic, and green onions, deglazing with stout beer, adding seasonings, potatoes, and chicken broth, simmering, adding sausage, and baking covered for 2 1/2 hours, then uncovered for 1 hour.

Q&A:

Q: Can I make this stew on the stovetop instead of in the oven?

A: Yes, you can make this stew entirely on the stovetop. After adding the sausage, simply simmer the stew, covered, over low heat for about 3-4 hours, or until the potatoes are tender and the sausage is cooked through. You may need to add more liquid if it starts to dry out.

Q: Can I make this stew in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Cook the bacon and sauté the onions, garlic, and green onions as directed. Then, transfer everything to a slow cooker (except the sausage). Cook on low for 6-8 hours, or on high for 3-4 hours. Add the sausage during the last 1-2 hours of cooking time.

Q: Can I freeze this stew?

A: Yes, this stew freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: Can I use a different type of potato?

A: Yes, you can use other types of potatoes, such as red potatoes or russet potatoes. However, Yukon Gold potatoes are preferred for their creamy texture. Q: How to store the leftovers? A: Keep it in the fridge.