Dublin Coddle
Grab a true taste of the Emerald Isles this St. Patrick’s Day with Oliver’s! We have everything you need to celebrate Irish pride in high style, with fabulous deals that’ll have you feeling lucky. This hearty stew is about as authentically Irish as it gets and super easy too. Simply load up a Dutch oven with sausages, potatoes, carrots, and onions, give it a couple of hours, and voila – you have the ultimate Irish feast! Make it for a special St. Patrick’s Day dinner, or enjoy it anytime you want a meal that’s as flavorful as it is easy. It also goes great with a slice of fresh soda bread!
- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
Ingredients
- 1 lb. Bangers or Other Pork Sausages
- 1 lb. Thick-Cut Bacon, cut into chunks
- 1 large Yellow Onion, thinly sliced
- 1 Carrot, sliced into rounds
- 3-4 large Yukon Gold or Red Potatoes, peeled & cubed
- 1 c. Parsley, roughly chopped
- 3 Bay Leaves
- 1 tbsp. Fresh Thyme, chopped
- 1 (14oz) can Guinness Irish Stout
- 2 tbsp. All-Purpose Flour
- 4 c. Beef Broth
- Salt & Black Pepper, to taste
Instructions
Preheat oven to 300 degrees. Add bacon to a cold Dutch oven and heat on medium. Cook bacon until crisp, then remove from pan and drain, leaving grease behind. Cook sausages in bacon grease until browned and golden on the ouside, then remove and drain - the sausages do not need to be completely cooked through at this time. Leave any grease in the pot and add the flour to it, whisking to combine. Raise heat slightly to medium-high and pour in Guinness, whisking to combine; remove from heat. Chop cooled sausages into bite-sized chunks.
Begin layering coddle. Start with half of the potatoes on the bottom of the pot, followed by half the onions and carrots, then half the sausage chunks, and finally half the parsley. You will also want to scatter the thyme and the bay leaves on this layer. Repeat for second layer, finishing with remaining parsley only. Top with beef broth.
Cover Dutch oven tightly with lid and place in oven. Bake for 2 to 3 hours or until gravy has reduced and all veggies are fork tender. Serve with fresh soda bread.
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