📝 About This Recipe
Steeped in history and beloved by generations of Dubliners, this comforting one-pot stew is the ultimate Irish soul food. Unlike many stews, a Coddle is gently 'coddled' or simmered, layering thick-cut bacon, pork sausages, and potatoes to create a rich, savory broth without the need for heavy thickening agents. It is a rustic, heartwarming masterpiece that captures the true spirit of Saint Patrick's Day through its simplicity and deep, peppery flavors.
🥗 Ingredients
The Proteins
- 1 lb High-quality pork sausages (thick links, such as Irish bangers)
- 8 ounces Thick-cut back bacon or rashers (cut into 1-inch pieces)
The Vegetables
- 3 lbs Russet or Maris Piper potatoes (peeled and sliced into 1/2 inch rounds)
- 2 large Yellow onions (peeled and sliced into thick rings)
- 2 medium Carrots (peeled and sliced into rounds (optional for color))
- 2 cloves Fresh garlic (minced)
The Liquid and Aromatics
- 2 cups Beef or chicken stock (low sodium preferred)
- 1/2 cup Irish Stout (such as Guinness, for depth)
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Sea salt (to taste, be careful as bacon is salty)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). While a Coddle can be done on the stovetop, a slow bake in the oven ensures the most tender results.
-
2
In a large, heavy-bottomed Dutch oven or oven-proof pot, fry the chopped bacon over medium heat until the fat renders and it starts to turn golden, but not overly crispy.
-
3
Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
-
4
Add the whole sausages to the same pot. Brown them quickly on all sides for about 5 minutes. They don't need to be cooked through, just colored for flavor. Remove and set aside.
-
5
If the sausages were large, you may cut them in half crosswise; otherwise, leave them whole for a traditional look.
-
6
Begin layering the ingredients. Start with a layer of sliced onions and carrots at the bottom of the pot, followed by a sprinkle of garlic, parsley, thyme, and plenty of black pepper.
-
7
Add a layer of the browned bacon and sausages on top of the onions.
-
8
Top the meat with a thick layer of sliced potatoes. Season the potato layer lightly with salt and more pepper.
-
9
Repeat the layers if your pot is deep enough, ending with a final layer of potatoes on top to seal in the steam.
-
10
Mix the stock and the stout together in a jug, then pour it over the layers. The liquid should reach about halfway up the pot; do not submerge the top layer of potatoes.
-
11
Tuck the bay leaves into the liquid at the sides.
-
12
Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of parchment paper or foil over the pot before putting the lid on to trap all the steam.
-
13
Place in the center of the oven and bake for 2 to 2.5 hours. Check halfway through to ensure there is still some liquid; add a splash more water or stock if it looks dry.
-
14
Remove the lid for the last 15-20 minutes of cooking if you prefer the top layer of potatoes to have a slight crust, though traditional Coddle is usually pale and soft.
-
15
Garnish generously with the remaining fresh parsley and serve in deep bowls, ensuring everyone gets a mix of sausages, bacon, and tender potatoes.
💡 Chef's Tips
Use high-quality pork sausages with high meat content; cheap sausages will disintegrate during the long braise. Don't over-salt the dish early on, as the bacon and stock will concentrate in saltiness as the liquid reduces. The key to a great Coddle is the pepper; be generous with the freshly cracked black pepper for that authentic Dublin bite. If you can't find Irish back bacon, use thick-cut smoked bacon, but blanch it in boiling water for 2 minutes first to remove excess salt. This dish tastes even better the next day, as the flavors have more time to meld together in the fridge.
🍽️ Serving Suggestions
Serve with thick slices of buttered Irish Soda Bread to soak up the delicious pot liquor. A cold pint of Guinness or a glass of crisp Irish cider perfectly complements the salty, savory flavors. Add a side of steamed cabbage or buttery leeks for extra greens on your Saint Patrick's Day table. A small dollop of hot English mustard or Irish grain mustard on the side of the bowl adds a lovely piquant contrast.