Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food!
Ingredients:
- 8 slices bacon, chopped into small pieces
- 1 lb sausage
- 3 tbsps all-purpose flour
- 1 bottle Guinness bear (or substitute 1.5 cups broth)
- 2 lbs Yukon potatoes, peeled and cut into bite-sized pieces
- 2 Vidalia onions, cut into slices
- 4 cloves garlic, minced
- 4 tbsps fresh minced parsley
- 3 bay leaves
- 1 tsp dried thyme
- Fresh cracked black pepper (to taste)
- 2 cups beef or chicken broth
Directions:
- Preheat the oven to 300° F.
- Heat a large, oven-proof Dutch oven over high heat. Add in bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave grease in the Dutch oven.
- Add the sausages, a few at a time, and cook on each side until just golden-brown — no need to cook all the way through. Remove to a plate. When cool enough to handle, slice into 1″ pieces.
- Reduce the heat to low, then whisk in the flour. Cook for 2 minutes, whisking constantly. Remove from heat completely.
- Whisk in the bottle of Guinness (or 1.5 cups of broth).
- Place half of the potatoes in the gravy, followed by half of the onions, garlic, bacon, sausages, parsley, bay leaves, thyme, and black pepper. Repeat with a second layer of the remaining ingredients.
- Pour the broth over the whole thing. Place lid on, and bake in the preheated oven for at least 2 hours (can be left in up to 5 hours).
Source: Wholefully
Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food!
Ingredients:
- 8 slices bacon, chopped into small pieces
- 1 lb sausage
- 3 tbsps all-purpose flour
- 1 bottle Guinness bear (or substitute 1.5 cups broth)
- 2 lbs Yukon potatoes, peeled and cut into bite-sized pieces
- 2 Vidalia onions, cut into slices
- 4 cloves garlic, minced
- 4 tbsps fresh minced parsley
- 3 bay leaves
- 1 tsp dried thyme
- Fresh cracked black pepper (to taste)
- 2 cups beef or chicken broth
Directions:
- Preheat the oven to 300° F.
- Heat a large, oven-proof Dutch oven over high heat. Add in bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave grease in the Dutch oven.
- Add the sausages, a few at a time, and cook on each side until just golden-brown — no need to cook all the way through. Remove to a plate. When cool enough to handle, slice into 1″ pieces.
- Reduce the heat to low, then whisk in the flour. Cook for 2 minutes, whisking constantly. Remove from heat completely.
- Whisk in the bottle of Guinness (or 1.5 cups of broth).
- Place half of the potatoes in the gravy, followed by half of the onions, garlic, bacon, sausages, parsley, bay leaves, thyme, and black pepper. Repeat with a second layer of the remaining ingredients.
- Pour the broth over the whole thing. Place lid on, and bake in the preheated oven for at least 2 hours (can be left in up to 5 hours).
Source: Wholefully