Simple Dublin Coddle Recipe

Ireland's sausage and potato stew, Dublin Coddle, is slow-simmered for comfort and flavour, suitable for St Patrick's Day or any other day!  

– 1 pound bacon  – 1 pound pork sausages  – 1 large onion  – 1 pound potatoes  – 1 large carrot  – ¾ teaspoon salt – ½ teaspoon pepper  – 1½ cups chicken broth – ½ cup Guinne – 2 tablespoons parsley

Ingredient

Heat the oven to 300°F. Cook the bacon in a large Dutch oven until most of the fat is rendered but it is still raw, approximately halfway.  

1

After adding the sausage pieces to the Dutch oven, heat them until they are no longer pink and have begun to lightly brown.  

2

Add the onion slices, potatoes, carrots, Guinness, chicken broth, and salt & pepper after that.   

3

Combine all ingredients together and heat until boiling. After covering the saucepan, place it into the oven.   

4

Prepare for two to three hours. Add some chopped parsley as a garnish, and then serve.  

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