(Almost) Traditional Dublin Coddle | Irish Stew for St. Patrick's Day

Cut the bacon into roughly ½" cubes.

Cut three sausages into pieces, leaving three whole.

Heat a decently sized pan and add ½ tablespoon of oil.

Add chopped onions to the pan, season with salt and pepper, and cook over medium-high heat until soft and translucent.

Increase heat to high to get color on the onions.

Add garlic and cook for 30 seconds until fragrant.

Transfer the onion and garlic mixture to a large pot and add the bacon back to the pan to cook until colored.

Reduce heat and let the bacon render before transferring to a paper towel-lined bowl.

Leave 1-2 tablespoons of grease in the pan to brown the sausages.

Brown the sausages on each side for 1-2 minutes, then transfer to the pot.

Add chopped potatoes and carrots to the pot, season with salt and pepper, and add parsley and chicken stock.

Mix to ensure everything is submerged, cover, and bring to a boil.

Once boiling, stir, reduce heat, cover, and simmer for at least 1 hour and 15 minutes, stirring occasionally.

Equipment Needed

Allergens