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!