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Dublin Coddle Recipe: Easy Irish Sausage Potato Stew for Cozy Nights

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This Dublin Coddle is a classic Irish sausage and potato stew, simmered with onions, bacon, and a savory broth for pure comfort food. It’s hearty, flavorful, and perfect for chilly evenings or family gatherings.

Ingredients

Scale
  • 1 lb Irish sausages (bangers) or good-quality pork sausage
  • 6 oz thick-cut bacon, sliced into 1-inch pieces
  • 2 large yellow onions, peeled and thinly sliced
  • 5 medium russet potatoes (about 2 lbs), peeled and cut into thick rounds
  • 2 medium carrots, sliced into coins (optional)
  • 2 tbsp fresh parsley, chopped (plus more for garnish)
  • 3 cups chicken or beef broth
  • 1 cup water
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme (optional)
  • 1 bay leaf
  • 2 tbsp butter (optional, for extra richness)
  • 1 tsp whole grain mustard (optional, for tang)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large Dutch oven over medium heat, cook the bacon pieces until just crisp, about 5–7 minutes. Remove and set aside, leaving the fat in the pot.
  3. Add the sausages and brown on all sides, about 5 minutes. Remove, slice into chunky pieces, and set aside.
  4. Scatter half the onions on the bottom of the pot, followed by half the potatoes and carrots. Sprinkle with half the bacon and sausage pieces. Repeat with remaining onions, potatoes, carrots, bacon, and sausage.
  5. Pour in the chicken or beef broth and water. Add salt, pepper, thyme, and the bay leaf. Dot the top with butter and drizzle with mustard if using.
  6. Cover the pot tightly with a lid (or foil). Bake in the oven for 60 minutes.
  7. Check for doneness: potatoes should be fork-tender and sausages juicy. If broth looks low, add a splash of water and return to oven for another 20 minutes.
  8. Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle with chopped parsley.
  9. Serve hot, ladling stew into bowls with plenty of sausage, potato, and broth.

Notes

Layering onions and potatoes on the bottom prevents sticking and ensures even cooking. Adjust liquid as needed—add more broth if the stew looks dry. For a vegetarian version, use plant-based sausage and vegetable broth. Leftovers taste even better the next day and freeze well for up to 2 months.

Nutrition

Keywords: Dublin Coddle, Irish stew, sausage potato stew, comfort food, St. Patrick's Day, easy Irish recipes, one pot meal, family dinner

Find it online: https://prismtaste.com/dublin-coddle-recipe-easy-irish-sausage-potato-stew-for-cozy-nights/