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Cozy Dublin Coddle Recipe with Sausages Bacon and Potato

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A hearty and comforting Irish stew featuring sausages, bacon, and potatoes simmered slowly with onions and Guinness for a rich, smoky flavor. Perfect for cozy nights and easy to prepare in about an hour.

Ingredients

Scale
  • 1 pound Irish sausages, sliced into thick rounds
  • 6–8 thick-cut bacon rashers, roughly chopped
  • 4 large potatoes, peeled and cut into chunks (Yukon Gold or Russet)
  • 2 large onions, sliced into rings
  • 3 garlic cloves, minced
  • A handful fresh parsley, chopped
  • 2 cups chicken or vegetable stock
  • 1 cup Guinness stout
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tablespoons butter or oil

Instructions

  1. Peel and chop the potatoes into roughly 1½-inch chunks. Slice the sausages into thick rounds, chop the bacon into bite-sized pieces, and slice the onions into rings. Mince the garlic cloves.
  2. Heat 1 tablespoon of butter or oil in a Dutch oven over medium heat. Add the chopped bacon and fry until it starts to crisp and release fat. Add the sausage slices and brown on all sides. Remove bacon and sausage with a slotted spoon and set aside, leaving the fat in the pot.
  3. Add the remaining butter or oil to the pot. Toss in the onion rings and sauté gently until they soften and turn translucent with a hint of golden edges. Add the minced garlic and cook for another minute, stirring frequently.
  4. Layer the potatoes evenly over the onions. Return the sausage and bacon to the pot. Pour in the chicken or vegetable stock and Guinness stout, just enough to cover the ingredients halfway. Add the bay leaves, and season generously with salt and black pepper.
  5. Bring the pot to a gentle simmer, reduce heat to low, and cover with a tight-fitting lid. Let it cook slowly for about 45 minutes, or until the potatoes are tender but not falling apart. Stir occasionally but gently to keep the layers intact. Add more stock or water if liquid reduces too much.
  6. Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped fresh parsley over the top. Serve hot, ideally with crusty bread or a fresh green salad.

Notes

If stew is watery at the end, remove lid and increase heat for last 5 minutes to thicken broth. Use sausages with good fat content for best flavor. For gluten-free version, ensure all ingredients are certified gluten-free and substitute Guinness with gluten-free stout or extra stock. Vegetarian adaptations can be made by swapping meat for smoked mushrooms or tempeh.

Nutrition

Keywords: Dublin coddle, Irish stew, sausages, bacon, potatoes, comfort food, Guinness, one pot meal

Find it online: https://rowanrecipes.com/cozy-dublin-coddle-recipe-with-sausages-bacon-and-potato-easy-guide/