Irish Sausage and Potato Stew (Dublin Coddle)
654 days ago
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During the winter I tend to cook a lot of stews and soups, partially because of where we live. I want to eat something warm and hearty, and I prefer an all-in-one meal. When I’m thinking about a stew on the stovetop or one that requires some baking time, I’ll usually wait until the weekend when I have more time to cook.
I’m also trying to use different types of meat in my cooking as I tend to do a lot of crockpot meals with chicken. So, this Irish Sausage and Potato Stew (Dublin Coddle) is a nice departure from our typical weekend meal. Full of flavor that comes from using pork sausage, Guinness® beer and, of course, bacon. There is also the added zing of apple cider vinegar that brightens the entire dish.
You may ask what is a Dublin coddle exactly, and the simple answer would be, it is a traditional Irish sausage and potato stew that is served around St. Patrick’s Day. My opinion is that it is so good, it can be served anytime. You just need some time for prepping and cooking.
Prepping the Ingredients
Cook the bacon until crisp, allow it to cool and, snip in into pieces using the Super Shears.
Using a Traditional Cheese Knife, large dice the Yukon Gold potatoes.
Cut the onion in half with the 7-5/8" Petite Chef knife and cut the halves into slices.
Making the Recipe
Take the Dutch oven that cooked the bacon and, with the drippings still in the pan, over medium heat, cook the sausage links until browned on the outside. They will not be cooked through. Remove to a plate, cool and cut into 1-inch pieces on a cutting board.
Using the same pan with drippings, reduce the heat to low, add the flour and, using the Mix-Stir, whisk continuously for approximately two minutes. Remove the pan from the heat and whisk in the beer to form a gravy. Put it on low heat and whisk until thickened.
Leaving the gravy in the bottom of the Dutch oven, add half of the diced potatoes, half of the sliced onions, half the garlic, half the bacon, half the sausage, bay leaves, black pepper and apple cider vinegar. Repeat another layer of the remaining potatoes, onions, garlic, bacon and sausage. Pour the broth over the entire mixture and bake at 300 F for two to two-and-a-half hours or until the vegetables are tender and sausage is cooked.
Ladle into large bowls, including the gravy/broth and sprinkle with some fresh parsley to serve.
Irish Sausage and Potato Stew (Dublin Coddle) is the pure definition of comfort food at its best. Hearty, warm and full of flavor, it the perfect stew for a weekend dinner. Add some rustic bread for dipping into the broth and you won’t be disappointed.
Ingredients
- 12 ounces thick-cut bacon
- 1 pound pork sausage links or bratwurst sausage
- 3 tablespoons all-purpose flour
- 1 can (14.9-ounce) Guinness® beer
- 2 1/2 pounds Yukon Gold potatoes, peeled and large diced, divided
- 2 large white onions peeled, halved and sliced, divided
- 3 garlic cloves, minced, divided
- 2 bay leaves
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 2 cups low-sodium chicken broth
- 1/4 cup minced fresh parsley
Directions
- Heat oven to 300 F.
- In a large Dutch oven over high heat, cook the bacon until crisp. Place cooked bacon on a plate lined with paper towels. Once cool, cut into pieces.
- With the bacon drippings still in the Dutch oven, cook the sausage on each side (a few at a time) over medium heat until golden brown. The sausage will not be cooked through. Remove to a plate and cook remaining sausage. Allow to cool and slice each sausage into 1-inch pieces.
- With the drippings still in the Dutch oven, reduce the heat to low and whisk in the flour. Cook for 2 minutes and whisk continuously.
- Remove from the heat and whisk in the beer. Put back on low heat and whisk to create a gravy.
- Place half of the potatoes in the Dutch oven, then half the onions, half the garlic, half the bacon, half of the sausage, bay leaves, black pepper and apple cider vinegar. Repeat the layers with the potatoes, onions, garlic, bacon and sausage.
- Pour the broth over the mixture, cover and bake for 2 to 2 1/2 hours, until vegetables are tender and sausage is cooked.
- Serve with a sprinkling of fresh parsley.
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