This Dublin Coddle is an Irish Sausage and Potato Stew that’s slowly simmered for a true comfort and delicious meal that’s perfect not only for St. Patrick’s Day but any other day of the year! This coddle is great because you can make it in the oven, stove top, slow cooker or Instant Pot!
Dublin Coddle
Nothing is more comforting than a big bowl of delicious warm stew like this incredibly easy Dublin Coddle. You’ll be surprised as to how few ingredients you need to make this and how quickly it all comes together. This is one incredibly tasty stew that’s perfect for your St. Patrick’s Day dinner or really for any time of the year when you’re craving comfort food.
This Irish stew is a simple stew of bacon, sausage, potatoes and onion. Simplicity at its finest. This dish is the best example of how just a few simple ingredients yields the most flavorful food. This is a great stew loaded with lots of great flavors, best served with some crusty bread!
Dublin Coddle Highlights
- Few Simple Staple Ingredients. The main ingredients you need for this stew are bacon, sausages, potatoes and onion. All the rest are to add more flavor.
- Quick And Easy To Put Together. It’s basically a dump and cook type of dish. Can’t get any easier than this!
- Versatile. Add your favorite veggies if you’re looking for something different. Try adding some mushrooms, peppers or even cauliflower.
Ingredients You’ll Need
- Bacon – You’ll need lots of bacon or pork rashers as called in Ireland, a pound of it to be exact. As we know bacon makes everything better, so it will truly add a lot of flavor to this stew.
- Pork Sausages – You’ll need a pound of fresh pork sausages. Use your favorite, I actually used breakfast sausages, lots of great flavor.
- Potatoes – I recommend either Yukon gold potatoes or Russets, since I think these are best for stews.
- Carrots – Carrots aren’t usually traditional to this dish, so it’s up to you if you add them or not, but I love carrots in my stew.
- Onion – An essential flavor enhancer to any stew. Yellow, white or red onion will work.
- Chicken Broth – I like to use a low sodium chicken broth, especially in this stew since there will be lots of salt from the bacon. You can also use a vegetarian broth or even beef broth.
- Guinness Stout– In my opinion, this beer is the star of the dish. You’ll be surprised as to how much flavor this will add to the stew.
- Salt And Pepper – You’ll need some salt and black pepper to taste. Be careful with the salt, since there will be a lot of sodium from the bacon.
How To Make Dublin Coddle
- Prep the oven. Preheat the oven to 300°F.
- Cook the bacon. Add the bacon to a large Dutch oven and cook until most of the fat is rendered but the bacon is not fully cooked, about halfway cooked.
- Cook the sausage. Add the sausage pieces to the Dutch oven and continue cooking until they’re no longer pink and start to brown just a bit.
- Add the rest of the ingredients. Next, add the onion slices, potatoes, carrots, salt, pepper, chicken broth and Guinness. Toss everything together well and bring to a boil.
- Braise. Cover the pot with a lid and transfer it to the oven. Cook for 2 to 3 hours.
- Garnish and serve. Garnish with fresh parsley and serve.
Dublin Coddle In The Instant Pot
Don’t want to wait 3 hours for this to slowly cook in the oven? No problem! Basically, cook the bacon and sausage directly in the Instant Pot on Saute mode as instructed. Next, all you have to do is add the remaining ingredients, and cook for 35 minutes on high pressure. That’s it!
Dublin Coddle In The Slow Cooker
This coddle is perfect for the slow cooker because it’s meant to be cooked slowly. The slower you cook your food the more flavor it’s going to have, or so they say. To make this stew in the slow cooker, simply follow the instructions in the recipe to cook the bacon and sausage then add everything to the slow cooker and cook on LOW for 7 to 8 hours or HIGH for 4 to 6 hours.
What Is A Dublin Coddle
Dublin Coddle is actually an Irish stew consisting of layers of bacon, pork sausages, onions and potatoes then slowly braised in a broth to perfection. It’s a simple pork and potato stew with loads of flavor.
Serve This Dublin Coddle With
Expert Tips
- If you don’t want to use any beer, simply replace it with more chicken broth. It won’t have the same deep flavor but it will still be delicious.
- Dublin coddle is usually made with Irish pork sausages, known as bangers, so if you can find those, I highly recommend using them.
- For a more traditional version, instead of mixing all the ingredients together, you can layer the dish first with bacon and sausage, onion slices, potatoes then place in the oven to braise.
Leftovers
Allow the coddle to cool completely before storing in the refrigerator for up to 4 days. You can reheat it either on the stove top or in the oven at 300°F for 30 minutes or until heated through.
I don’t recommend freezing this stew because potatoes tend to get mushy once frozen and reheated, however, you can safely store it in an airtight container for up to 3 months in the freezer.
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Dublin Coddle
Equipment
Ingredients
- 1 pound bacon thick sliced, sliced in ½-inch pieces
- 1 pound pork sausages fresh, cut in 1-inch pieces
- 1 large onion sliced
- 1 pound potatoes cut in cubes
- 1 large carrot peeled and cut into half moons
- ¾ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1½ cups chicken broth low sodium
- ½ cup Guinness or any dark Irish stout
- 2 tablespoons parsley chopped
Instructions
- Prep the oven. Preheat the oven to 300°F.
- Cook the bacon. Add the bacon to a large Dutch oven and cook until most of the fat is rendered but the bacon is not fully cooked, about halfway cooked.
- Cook the sausage. Add the sausage pieces to the Dutch oven and continue cooking until they're no longer pink and start to brown just a bit.
- Add the rest of the ingredients. Next, add the onion slices, potatoes, carrots, salt, pepper, chicken broth and Guinness. Toss everything together well and bring to a boil.
- Braise. Cover the pot and transfer it to the oven. Cook for 2 to 3 hours.
- Garnish and serve. Garnish with parsley and serve.
Video
Recipe Notes
- If you don’t want to use any beer, simply replace it with more chicken broth. It won’t have the same deep flavor but it will still be delicious.
- Dublin coddle is usually made with Irish pork sausages, known as bangers, so if you can find those, I highly recommend using them.
- For a more traditional version, instead of mixing all the ingredients together, you can layer the dish first with bacon and sausage, onion slices, potatoes then place in the oven to braise.
- Allow the coddle to cool completely before storing in the refrigerator for up to 4 days. You can reheat it either on the stove top or in the oven at 300°F for 30 minutes or until heated through.
- I don’t recommend freezing this stew because potatoes tend to get mushy once frozen and reheated, however, you can safely store it in an airtight container for up to 3 months.
This turned out so good. I used the slow cooker and let it go all day. I did change up the method a bit. After rendering the bacon, I pushed it to one side of the pan and softened the veg. I also added finely chopped mushrooms to replace the umami flavor that the stout would have had. Once everything softened, then I pushed the veg over with the bacon and cooked the sausage (our homemade Italian sausage). Once I was done, I threw it into the crock pot for the day. Super easy to make and reallllly delicious. Thanks for sharing your recipe.
My pleasure, glad you liked it!
Quick question, I actually do have some pork belly on hand. Do you think it would be better to sub, or stick to the bacon?
Pork belly is great, you might have to render it a bit more though because of all the fat.
Copy that. I can’t wait to try this. Thanks for the quick response!
Did you really mean you can store this cooked dish in an airtight container for 3 months?
In the freezer, though I wouldn’t recommend it since the potatoes are going to get quite mushy.
Can you make this on the stove instead of in the oven? Say leave it in the Dutch oven and simmer for several hours.
Yes, absolutely. I would still simmer for at least 2 hours.