Dublin Coddle Isn't Just For St. Patrick's Day

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.

Break Down The Onions

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.

How to Serve

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.