Traditional Dublin Coddle: Authentic Irish Sausage Stew

A black pot filled with roasted sausages, potato wedges, tomatoes, onions, and fresh herbs—reminiscent of a hearty Dublin Coddle—rests on a wooden surface beside a striped towel and a bowl of cooked bacon.

Traditional Dublin Coddle: Authentic Irish Sausage Stew

If you want to warm up on a brisk and chilly winter's day or celebrate St. Patrick's Day in true Dublin style, Dublin Coddle is your authentically Irish recipe. It's a historic, savory, and Irish hearty dish, slowly cooked and braised in broth with sausages and potatoes.

Prep Time10

Cook Time1

Total Time1 10

Servings: servings

Calories: 413kcal

Author: Stephanie Wilson

Ingredients

½ pound thick cut bacon 6-8 slices, chopped
1 pound Irish banger sausages or good quality pork sausage
2 onions sliced
1 medium leek white with light green parts, sliced
black pepper to taste
2 bay leaves
2 sprigs fresh thyme
¼ cup fresh parsley chopped
2 garlic cloves minced
6 gold potatoes cut into large chunks
2 cups beef broth

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Instructions

Preheat the oven to 325℉
Cook the bacon in an oven-safe Dutch oven over medium-high heat. Remove the bacon and drain it on a paper towel. Reserve 1 tablespoon of the drippings in the pan and remove the excess.
Reduce the heat to medium and add the banger sausages. Cook, turning as needed until evenly browned, about 15 minutes. Remove the sausages and set aside. When cool, cut them into bite-sized chunks. Sauté the onions and leeks until soft, about 3-5 minutes.
In the Dutch oven, layer the onions and leeks, half of the banger sausages, and bacon in the bottom of the dish, seasoning each layer with freshly ground black pepper to taste. Add the herbs and garlic, then top with the potatoes and the remaining banger sausages and bacon. Season again with black pepper. Pour the beef broth over the sausages and vegetables.
Cover the Dutch oven with a lid and bake for 40-45 minutes, or until the potatoes are tender. This dish is traditionally served with Irish Soda Bread to mop up the juices.

Notes

Cooking Pot: Use a heavy-bottomed pot (like a Dutch oven) to prevent scorching.
Sausages: In my market, banger sausages are always stocked near the bratwurst. If you can't find them, use a good-quality pork sausage. This could be bratwurst, though the sausage's spices are a bit different. Large breakfast sausages (not links) could also be substituted.
Potatoes: I prefer waxy potatoes (like Yukon golds), but russets will also work, although they will break down a bit while baking.

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