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Dublin Coddle (Irish Sausage and Potato Stew)
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Prep Time:
20 minutes
Cook Time:
225 minutes
Total Time:
245 minutes
Coddle: a rich stew with sausage, bacon, stout, and potatoes, slow-cooked to perfection for a festive St. Patrick's Day dish.
Ingredients:
  • 8 strips thick-cut bacon, cut in 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, optional
  • 3 pounds Yukon Gold potatoes, peeled, halved
  • 4 cups chicken broth
  • 6 large pork sausage links, about 2 1/2 pounds total
Instructions:
  • In a Dutch oven or large oven-safe pot, crisp up the bacon over medium heat, flipping occasionally, until golden brown, approximately 10 minutes. Next, introduce butter, onions, and a pinch of salt, and sauté until the onions become tender and see-through. Finally, toss in the garlic and green onions, and continue cooking for an additional 2 minutes while stirring continuously.
  • Pour the beer into the pot and increase the heat. Cook and stir occasionally until the beer reduces by about 75%. Season with thyme, parsley, black pepper, salt, and a pinch of cayenne while the beer is reducing. Add the potatoes and broth, then bring to a simmer.
  • Preheat the oven to a toasty 300 degrees F (150 degrees C).
  • Pierce sausage on both sides, then place it in the pot on top of the other ingredients.
  • Place the covered pot in the preheated oven and let it cook for 2 1/2 hours. Uncover the pot and cook for another hour.
  • After baking, carefully remove from the oven and skim off any excess fat from the surface. For added freshness and color, sprinkle some chopped green onions on top before serving.

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