Tired of the same old Irish dishes? Instead of corned beef & cabbage, try this Dublin Coddle recipe. Irish comfort food at its best!
Kitchen Essentials
This coddle recipe requires minimal kitchen equipment. You'll need a dutch oven or slow cooker with a tight-fitting, oven-safe lid and a traditional preheated oven.
Ingredients For Your Coddle Recipe
~Bacon and sausage~Onions, garlic, and sugar~Yukon Gold potatoes~Creme sherry and stout~Chicken broth~Chopped parsley~Salt and black pepper
Getting Started
Cook the bacon but not to a crisp, then brown the sausage. Remove and set aside on paper towels. Discard all but 1-2 tablespoons of the bacon fat.
Saute the onions & garlic until fragrant before deglazing the pot with creme sherry. Once caramelized, pour in the stout, and bring to a boil. Remove onions.
Assemble The Ingredients
Layer the ingredients - potatoes, onions, then cooked bacon. Repeat until all ingredients are used. Nestle the bangers on top and add chicken broth at once. Bring to a boil.
Transfer to the Oven
This warm, comforting one-pot meal cooks In the oven at 300°F for 2-4 hours. Check broth levels every 30 minutes, maintaining 1 inch of liquid at all times.
Use half of the potatoes and juices to mash. Serve stew on top of a mound of mash, with a banger in the middle. Pairs nicely with a slice of Irish soda bread.
Store The Leftovers In An Airtight Container
The sausage stew can be stored in the refrigerator for up to 4 days, then gently reheated over low- medium heat when ready to serve.