Entree: Ireland – Irish Pub Classics – Dublin Coddle (Hearty Dublin stew of sausages, back bacon, potatoes, and onions slowly simmered in stock)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 6 pork sausages, approx. 1 lb
- 8 oz back bacon or rashers, sliced
- 2 lb waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) slices
- 2 large onions, sliced
- 2 tbsp butter
- 2 cups (480 ml) chicken or beef stock
- 1/2 cup (120 ml) Guinness or dry stout (optional)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp fresh parsley, chopped, for garnish

Show original ingredient measurements

- 6 pork sausages, approx. 1 lb (450 g)
- 8 oz (225 g) back bacon or rashers, sliced
- 2 lb (900 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) slices
- 2 large onions, sliced
- 2 tbsp (30 g) butter
- 2 cups (480 ml) chicken or beef stock
- 1/2 cup (120 ml) Guinness or dry stout (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Preheat oven to 350°F (175°C) if finishing in oven. In a large skillet over medium heat, brown sausages on all sides in 1 tbsp butter until golden; remove and set aside. In same skillet, lightly brown sliced back bacon; remove and set aside.
2. In a large ovenproof casserole or heavy pot, melt remaining 1 tbsp butter and layer half of the potato slices evenly, season with a little salt and pepper, then add half the sliced onions.
3. Arrange browned sausages and bacon over the first layer, then add remaining potatoes and onions. Tuck in the bay leaf and thyme.
4. Pour stock and optional stout over the layers so liquid reaches about two-thirds up the potatoes. Cover tightly with lid.
5. Bring to a gentle simmer on the stovetop for 10 minutes, then transfer to the oven and cook, covered, for 45–55 minutes until potatoes are tender and flavors meld; alternatively simmer gently on the stovetop for 50–60 minutes.
6. Remove bay leaf and thyme sprigs, adjust seasoning with salt and pepper, garnish with chopped parsley, and serve hot with soda bread or crusty bread.

1. Preheat oven to 350°F (175°C) if finishing in oven. In a large skillet over medium heat, brown sausages on all sides in 1 tbsp (15 g) butter until golden; remove and set aside. In same skillet, lightly brown sliced back bacon; remove and set aside.
2. In a large ovenproof casserole or heavy pot, melt remaining 1 tbsp (15 g) butter and layer half of the potato slices evenly, season with a little salt and pepper, then add half the sliced onions.
3. Arrange browned sausages and bacon over the first layer, then add remaining potatoes and onions. Tuck in the bay leaf and thyme.
4. Pour stock and optional stout over the layers so liquid reaches about two-thirds up the potatoes. Cover tightly with lid.
5. Bring to a gentle simmer on the stovetop for 10 minutes, then transfer to the oven and cook, covered, for 45–55 minutes until potatoes are tender and flavors meld; alternatively simmer gently on the stovetop for 50–60 minutes.
6. Remove bay leaf and thyme sprigs, adjust seasoning with salt and pepper, garnish with chopped parsley, and serve hot with soda bread or crusty bread.