Dublin Coddle
Dublin Coddle
Ingredients
For the Coddle
- 1 tablespoon olive oil
- 1/2 pound bacon, diced
- 1 pound pork sausages, small, pre-formed
- 2 cups carrots, chopped
- 2 onions, large, thinly sliced
- 1/4 cup fresh parsley, chopped, divided
- 2 pounds potatoes, peeled and thinly sliced
- 2 cups beef stock
- 1 1/2 cups Guinness beer
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
⏱️ 2 min
- 2
Add the diced bacon and pork sausages to the hot pot. Cook, stirring occasionally, until the bacon is crispy and the sausages are thoroughly browned on all sides, about 8 to 10 minutes.
⏱️ 10 min
- 3
Using a slotted spoon, remove the browned sausages from the pot and set them aside. Leave the rendered bacon and fat in the pot.
⏱️ 2 min
- 4
Add the chopped carrots and half of the thinly sliced onions to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 5
Sprinkle half of the chopped fresh parsley over the softened vegetables in the pot.
⏱️ 1 min
- 6
Arrange half of the thinly sliced potatoes in an even layer over the carrots and onions.
⏱️ 2 min
- 7
Place the reserved browned sausages and the remaining crispy bacon (if any was removed) over the layer of potatoes.
⏱️ 2 min
- 8
Layer the remaining sliced onions and then the remaining thinly sliced potatoes on top of the sausages and bacon.
⏱️ 3 min
- 9
Pour the beef stock and Guinness beer over all the layers. Season generously with salt and black pepper. The liquid should mostly submerge the ingredients; if not, add a little more stock or water.
⏱️ 3 min
- 10
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the Dutch oven tightly with a lid, and cook for 1 hour 30 minutes to 1 hour 45 minutes, or until the potatoes are very tender and the flavors have melded together beautifully.
⏱️ 105 min
- 11
Carefully uncover the pot. Taste and adjust seasoning if necessary. Garnish with the remaining fresh parsley before serving hot directly from the pot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dublin Coddle
Ingredients
For the Coddle
- 1 tablespoon olive oil
- 1/2 pound bacon, diced
- 1 pound pork sausages, small, pre-formed
- 2 cups carrots, chopped
- 2 onions, large, thinly sliced
- 1/4 cup fresh parsley, chopped, divided
- 2 pounds potatoes, peeled and thinly sliced
- 2 cups beef stock
- 1 1/2 cups Guinness beer
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
⏱️ 2 min - 2
Add the diced bacon and pork sausages to the hot pot. Cook, stirring occasionally, until the bacon is crispy and the sausages are thoroughly browned on all sides, about 8 to 10 minutes.
⏱️ 10 min - 3
Using a slotted spoon, remove the browned sausages from the pot and set them aside. Leave the rendered bacon and fat in the pot.
⏱️ 2 min - 4
Add the chopped carrots and half of the thinly sliced onions to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 5
Sprinkle half of the chopped fresh parsley over the softened vegetables in the pot.
⏱️ 1 min - 6
Arrange half of the thinly sliced potatoes in an even layer over the carrots and onions.
⏱️ 2 min - 7
Place the reserved browned sausages and the remaining crispy bacon (if any was removed) over the layer of potatoes.
⏱️ 2 min - 8
Layer the remaining sliced onions and then the remaining thinly sliced potatoes on top of the sausages and bacon.
⏱️ 3 min - 9
Pour the beef stock and Guinness beer over all the layers. Season generously with salt and black pepper. The liquid should mostly submerge the ingredients; if not, add a little more stock or water.
⏱️ 3 min - 10
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the Dutch oven tightly with a lid, and cook for 1 hour 30 minutes to 1 hour 45 minutes, or until the potatoes are very tender and the flavors have melded together beautifully.
⏱️ 105 min - 11
Carefully uncover the pot. Taste and adjust seasoning if necessary. Garnish with the remaining fresh parsley before serving hot directly from the pot.
⏱️ 1 min