Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes

Prick the Irish style pork sausages on both sides with a knife to help let the fat out and prevent rupturing.

Place the pricked sausages in the fridge until needed.

In a Dutch oven, cook 1/2 pound of bacon over medium heat until fully rendered and browned.

Add 2 roughly chopped onions and a pinch of salt to the bacon in the Dutch oven, cooking for about 5-6 minutes until the onions soften and turn translucent.

Stir in finely minced garlic and freshly sliced green onions (spring onions), cooking for about 2 minutes.

Pour in 1 cup of Irish beer and raise the heat to high to reduce the liquid.

Add freshly picked thyme leaves, chopped Italian parsley, black pepper, salt, and cayenne to the mixture, stirring well.

Wait for the beer to almost disappear, checking if the bottom of the pot stays visible when dragging a spatula across it.

Add a whole bunch of halved Yukon Gold potatoes to the pot.

Pour in chicken broth until the mixture comes back to a simmer.

Place the sausages on top of the potato mixture, covering the pot tightly.

Transfer the Dutch oven to a preheated oven at 300 degrees Fahrenheit for 2.5 hours.

After 2.5 hours, uncover the pot and cook for an additional hour to reduce the liquids and color the sausages.

Skim some fat off the top of the stew before serving, if desired.

Finish with freshly sliced green onions on top before serving.

Equipment Needed

Allergens