Hearty Dublin Coddle

Hearty Dublin Coddle, a rich and savory stew brimming with tender pork sausage and creamy Yukon Gold potatoes. This non-vegetarian dish is perfect for cozy gatherings or festive occasions like St. Patrick's Day. With its comforting flavors and hearty texture, this Irish classic is sure to satisfy.

Ideal for those following a non-vegetarian diet, this recipe contains dairy and pork, making it a flavorful choice for meat lovers. The slow-cooked blend of stout beer, fresh herbs, and savory ingredients creates a mouthwatering experience that pairs beautifully with crusty Irish soda bread.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best value for your meal prep.

Try our Hearty Dublin Coddle today and bring a taste of Ireland to your table!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 245 Minutes

Overview

Dublin Coddle is a traditional Irish stew featuring hearty ingredients like sausage and potatoes. This dish is perfect for a cozy evening, especially on St. Patrick's Day. The stew is cooked slowly to allow the flavors to meld together, resulting in a comforting and delicious meal.

Diet Type

Non-Vegetarian

Allergies

Dairy, Pork

Cuisine

Irish

Ingredients

• 8 Strips thick-cut bacon, sliced
• 2 Tablespoons (tbsp) butter
• 2 Medium yellow onions, minced
• 4 Cloves garlic, minced
• 1 Cup green onions, chopped
• 1 Cup stout beer
• 1 Tablespoon (tbsp) fresh thyme leaves
• 0.25 Cup Italian parsley, torn
• 1 Pinch freshly ground black pepper, to taste
• 2 Teaspoons (tsp) kosher salt, to taste
• 1 Pinch cayenne pepper, to taste
• 3 Pounds (lb) Yukon Gold potatoes, peeled
• 4 Cups chicken broth
• 6 Large pork sausage links

Instructions

1. Cook the bacon in a Dutch oven or large oven-safe pot over medium heat until evenly browned, about 10 minutes.
2. Add butter, onions, and a pinch of salt to the pot. Cook until onions are soft and translucent. Add garlic and green onions, and cook for 2 more minutes.
3. Pour in the stout beer, raise the heat to high, and cook until the beer has reduced by about 75%. Season with thyme, parsley, black pepper, salt, and cayenne.
4. Once the beer has reduced, add potatoes and chicken broth. Bring to a simmer.
5. Preheat the oven to 300°F (150°C).
6. Prick the sausages on both sides and add them to the pot on top of the other ingredients.
7. Cover the pot and place it in the preheated oven. Cook for about 2.5 hours.
8. Remove the lid and continue cooking uncovered for about 1 more hour.
9. Remove from the oven and skim excess fat from the top before serving. Garnish with additional green onions if desired.

Enjoy your Dublin Coddle with a side of Irish soda bread for a complete meal!