Dublin Coddle (Irish Sausage and Potato Stew)
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
6 Servings
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Course
Main Course
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Cuisine
Irish
Dublin Coddle (Irish Sausage and Potato Stew)
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A recipe for Dublin Coddle (Irish Sausage and Potato Stew)! Sausages are simmered with bacon, potatoes, and onions for a comforting and filling meal.
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Ingredients
- 1 tablespoon vegetable oil
- 1 pound Irish sausages uncooked, 450 grams
- 8 ounces smoked streaky bacon cut into bite size pieces, or rashers, 227 grams
- 2 onion peeled and thinly sliced, large
- 2 pounds Yukon Gold potatoes cut into 1 1/2 inch (4 centimeter) pieces, 900 grams
- 2 cups chicken stock or water, 470 milliliters
- salt to taste
- black pepper to taste
- parsley for garnish, large handful, freshly chopped
Instructions
- In a large, heavy bottomed pot, drizzle oil over medium heat.
- Once thoroughly heated, add the sausages. Cook just until each side is browned. Remove to a plate and set aside.
- Add the bacon and onions to the pot and cook, stirring occasionally, until onions are soft and beginning to turn golden. Discard excess grease.
- Stir in the potatoes and sausages. Cover with the chicken stock or water, then season with salt and pepper.
- Bring the stock to a boil, then reduce heat to a low simmer. Cover tightly with a lid and cook until the potatoes are tender, about 1 1/2 hours.
- Immediately before serving, stir in parsley and if desired, pair with bread.
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