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Beacon Coddle (Irish Sausage, Potato and Guinness Stew)
4 from 24 votes

Beacon Coddle (Irish Sausage, Potato and Guinness Stew)

A simple, rich and tasty stew inspired by Dublin Coddle, made with Irish sausages, potatoes, and Irish stout. Perfect for a hearty St Patrick's Day supper!

Prep Time
10 mins
Cook Time
2 hrs
Servings: 6
Course: Main Course, Lunch, Others
Cuisine: British, Irish

Ingredients

  • 1/2 pound Bacon diced, thick-cut
  • 1 1/2 pounds Irish sausages or other high-quality pork sausage, bangers
  • 2 yellow onion diced (about 3 cups, large
  • kosher salt to taste
  • 1/4 teaspoon black pepper plus more to taste, freshly ground
  • 5 garlic minced, cloves
  • 1 tablespoon tomato paste
  • 3 tablespoons all-purpose flour
  • 1 cup stout-style beer recommended, Guinness
  • 2 cups beef stock or ham or chicken stock
  • 2 tablespoons Worcestershire sauce
  • 3 bay leaf
  • 2 teaspoons thyme or 1 teaspoon dried, minced fresh or rosemary leaves or a mix
  • 2 pounds potatoes peeled and cut into 1 1/2-inch chunks, Yukon gold or red variety
  • 1 Lacinato kale ribs discarded, leaves roughly chopped, or curly kale

Instructions

    Cup of Yum
  1. Preheat the oven to 300°F and set a rack in the middle.
  2. Add the bacon to a large Dutch oven (or any heavy, oven-safe pot with a tight lid) and turn the heat to medium. Cook, stirring often, until the bacon renders it fat and turns crisp, about 5 minutes. Use a slotted spoon to remove the bacon to drain on paper towels. Remove most of the fat, leaving about 2 tablespoons in the pot.
  3. Add the sausages in a single layer, being careful not to crowd the pot. Work in batches, if necessary. Cook, turning occasionally, until golden brown all over (sausage won’t be fully cooked at this stage), about 7 minutes. Remove sausages to a plate and set aside. Repeat with remaining sausages, if necessary.
  4. Add the onions, along with a pinch of kosher salt (the bacon and sausages are both salty) and black pepper, and cook, stirring occasionally, until onions turn soft and slightly golden, about 7 to 10 minutes. If the bottom of the pot threatens to burn, add a tablespoon or so of water and scrape the bottom of the pot with the spoon.
  5. Add the garlic and tomato paste and cook, stirring often, for 1 minute. Reduce the heat to low, whisk in the flour and cook for another minute, whisking constantly. Stir in the beer, stock, Worcestershire sauce, bay leaves and thyme and bring to a simmer.
  6. Add the potatoes and bacon to the pot. Cut the sausages in half on a steep angle and add them as well. The liquid won’t cover the sausages and that’s fine. Cover the pot with the lid, and bake in the oven for 1 1/2 hours. Remove the pot and stir in the kale. Return the pot to the oven and bake, uncovered, for 15 minutes longer. Taste and adjust the seasoning as needed.