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Dublin Coddle Sausage Stew Recipe

A traditional Irish stew, a Dublin Coddle is made up of sausages,

bacon, potatoes and onions stewed in broth for hours in low temperature.

“Coddle“ meaning ‘to boil gently, parboil or stew’ in French.

This hearty winter stew dates back from the first great famine of Ireland, in the 1700s.

Legend says Irish wives would throw everything in the pot and go to bed,

leaving the coddle simmering so that their husbands can enjoy this hearty meal after drinking out in a pub.

Image From Olivia's Cuisine

INGREDIENTS:

1/2 pound thick cut bacon
1 pound sausages
2 large onions
2 cloves garlic
2 pounds Yukon Gold potatoes
1 carton chicken broth
1 bunch parsley
Optional: beer (stout)

PANTRY ESSENTIALS:

Salt
Pepper

METHOD

Cook the bacon until golden brown.
Fry to brown the sausage on all sides.
Sauté the onions until brown. Throw the garlic and cook until fragrant. Optional: Add 1 cup of beer to deglaze the pot and add more flavour.
Layering begins: Spread half of the potatoes on the bottom of the pot. Season with pepper and sprinkle chopped parsley.
Top with half the onions/garlic and half of the bacon.
Add the rest of the potatoes, season with pepper and sprinkle parsley.
Layer the rest of the onions and bacon.
Finish with a layer of the sausages either as a whole or cut into pieces.
Pour the broth. Bring to a boil on the stove, then cover and continue to braise in the oven for at least 2-4hours in low heat.

Cook the bacon until golden brown.
Brown the sausage on all sides. Believe me, this makes all the difference in this stew. Browned, caramelized sausage > Boring boiled sausage.
Cook the aromatics: Sauté the onions until beginning to brown. Add the garlic and cook until fragrant. Optional: you can add 1 cup of beer to deglaze the pot and add more flavor to the dish.
Create the layers: Off the heat, start by scattering half the potatoes on the bottom of the pot. Season with pepper and sprinkle chopped parsley.
Top with half the onions/garlic and half the bacon.
Add the remaining potatoes, seasoning with pepper and sprinkling parsley.
Layer the rest of the onions and bacon.
Finish with a layer of the sausages. You can place them whole or cut them into smaller pieces.
Braise in the oven for 2 hours: Pour the broth. Bring to a boil on the stove, then cover and cook in the oven for at least 2 hours (or up to 4 hours).

Cook the bacon until golden brown.
Brown the sausage on all sides. Believe me, this makes all the difference in this stew. Browned, caramelized sausage > Boring boiled sausage.
Cook the aromatics: Sauté the onions until beginning to brown. Add the garlic and cook until fragrant. Optional: you can add 1 cup of beer to deglaze the pot and add more flavor to the dish.
Create the layers: Off the heat, start by scattering half the potatoes on the bottom of the pot. Season with pepper and sprinkle chopped parsley.
Top with half the onions/garlic and half the bacon.
Add the remaining potatoes, seasoning with pepper and sprinkling parsley.
Layer the rest of the onions and bacon.
Finish with a layer of the sausages. You can place them whole or cut them into smaller pieces.
Braise in the oven for 2 hours: Pour the broth. Bring to a boil on the stove, then cover and cook in the oven for at least 2 hours (or up to 4 hours).

Cook the bacon until golden brown.
Brown the sausage on all sides. Believe me, this makes all the difference in this stew. Browned, caramelized sausage > Boring boiled sausage.
Cook the aromatics: Sauté the onions until beginning to brown. Add the garlic and cook until fragrant. Optional: you can add 1 cup of beer to deglaze the pot and add more flavor to the dish.
Create the layers: Off the heat, start by scattering half the potatoes on the bottom of the pot. Season with pepper and sprinkle chopped parsley.
Top with half the onions/garlic and half the bacon.
Add the remaining potatoes, seasoning with pepper and sprinkling parsley.
Layer the rest of the onions and bacon.
Finish with a layer of the sausages. You can place them whole or cut them into smaller pieces.
Braise in the oven for 2 hours: Pour the broth. Bring to a boil on the stove, then cover and cook in the oven for at least 2 hours (or up to 4 hours).

Cook the bacon until golden brown.
Brown the sausage on all sides. Believe me, this makes all the difference in this stew. Browned, caramelized sausage > Boring boiled sausage.
Cook the aromatics: Sauté the onions until beginning to brown. Add the garlic and cook until fragrant. Optional: you can add 1 cup of beer to deglaze the pot and add more flavor to the dish.
Create the layers: Off the heat, start by scattering half the potatoes on the bottom of the pot. Season with pepper and sprinkle chopped parsley.
Top with half the onions/garlic and half the bacon.
Add the remaining potatoes, seasoning with pepper and sprinkling parsley.
Layer the rest of the onions and bacon.
Finish with a layer of the sausages. You can place them whole or cut them into smaller pieces.
Braise in the oven for 2 hours: Pour the broth. Bring to a boil on the stove, then cover and cook in the oven for at least 2 hours (or up to 4 hours).