Dublin Coddle
Happy St Patrick's Day! This Dublin Coddle is a traditional Irish stew featuring sausages, bacon, onions, and potatoes simmered in a flavorful broth. It's a beloved comfort food, perfect for chilly evenings or a satisfying meal any time.
Made with:
Bratwurst
Bratwurst
20 minutes
3 hours 45 minutes
4 hours 5 minutes
Ingredients:
- 1 lb Polidori Bratwurst
- 8 strips thick-cut bacon, cut into 1-inch pieces
- 2 tbsp butter
- 2 yellow onion, chopped
- 4 garlic cloves
- 1 cup chopped green onions, plus more to garnish top
- 1 cup Stout beer
- 1 tbsp fresh thyme
- ¼ cup chopped Italian parsley
- freshly ground black pepper, to taste
- kosher salt, or to taste
- pinch of cayenne
- 3 lbs Yukon Gold potatoes, peeled and halved
- 4 cups chicken broth
Directions:
- Cook bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes. Add butter, onions, and a pinch of salt, and cook until onions are soft and translucent. Add garlic and green onions, and cook, stirring for 2 minutes.
- Pour in beer, raise heat to high, and cook, stirring occasionally, until it has reduced by about 75%. While the beer is reducing, season with thyme, parsley, black pepper, salt, and a pinch of cayenne. Once the beer has reduced, add potatoes and broth and bring to a simmer.
- Preheat the oven to 300 degrees F (150 degrees C).
- Prick sausage on both sides, and add to the pot on top of the other ingredients.
- Cover and place the pot into the preheated oven. Cook for about 2 1/2 hours. Remove the lid, and continue cooking uncovered for about 1 more hour
- Remove from oven and garnish top with green onions, if desired. Serve!
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