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Dublin Coddle Sausage and Bacon Stew

Dublin Coddle Sausage and Bacon Stew
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Dublin Coddle Sausage and Bacon Stew is a traditional Irish one-pot dish combining tender pork sausages, smoky bacon, and soft waxy potatoes slowly simmered in a flavorful broth with fresh herbs. This hearty, rustic stew offers comforting warmth and rich, soul-soothing flavors, perfect for cozy evenings or family gatherings.

Ingredients

Scale

Meat and Protein

  • 6 quality pork sausages with natural casings
  • 6 slices smoky streaky bacon or rashers, cut into bite-sized pieces

Vegetables

  • 4 medium waxy potatoes, peeled and thickly sliced
  • 2 large onions, peeled and thickly sliced

Liquids and Seasonings

  • 4 cups beef or vegetable stock/broth (enough to nearly cover layers)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Herbs and Garnish

  • 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)

Instructions

  1. Prepare the ingredients: Peel and thickly slice the potatoes and onions. Slice the bacon into bite-sized pieces, and keep the sausages whole to ensure even cooking and proper melding of flavors.
  2. Brown the meat: In a large heavy-bottomed pot, fry the sausages over medium heat until nicely browned but not fully cooked through. Remove and set aside. Add the bacon pieces to the same pot and cook until fat is rendered and the bacon is slightly crisped.
  3. Layer onions, potatoes, and meat: In the pot, arrange alternating layers of sliced onions, potatoes, browned sausages, and crispy bacon. This layering lets each ingredient absorb flavors from the others during simmering.
  4. Add stock and seasonings: Pour in enough stock to nearly cover the layered ingredients. Season with salt, freshly ground black pepper, and fresh herbs such as parsley or thyme. Bring the stew to a gentle simmer.
  5. Simmer slowly: Cover the pot with a lid and let the stew simmer gently on low heat for at least one hour, or until the potatoes are tender and all flavors have melded into a rich, comforting blend.
  6. Final touches: Before serving, taste and adjust the seasoning if needed. Garnish the stew with freshly chopped parsley for a bright, fresh finish.

Notes

  • Use quality pork sausages with natural casings for best texture and flavor.
  • Slow cooking is essential: don’t rush the simmer to allow flavors to develop deeply and ingredients to tenderize.
  • Layer ingredients carefully for maximum flavor infusion.
  • Let the stew rest for 10 minutes after cooking to allow flavors to settle.
  • Serve traditionally with Irish soda bread for dipping and soaking up the broth.

Nutrition

Keywords: Dublin Coddle, Irish stew, sausage and bacon stew, comfort food, one-pot meal, traditional Irish recipe

Find it online: https://mealsbymary.com/dublin-coddle-sausage-and-bacon-stew/