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Dublin Coddle (Irish Sausage and Potato Stew)

A recipe for Dublin Coddle (Irish Sausage and Potato Stew)! Sausages are simmered with bacon, potatoes, and onions for a comforting and filling meal.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 6 Servings
Course: Main Course
Cuisine: Irish

Ingredients

  • 1 tablespoon (15 milliliters) vegetable oil
  • 1 pound (450 grams) uncooked Irish sausages
  • 8 ounces (227 grams) smoked streaky bacon or rashers cut into bite size pieces
  • 2 large onions peeled and thinly sliced
  • 2 pounds (900 grams) Yukon gold potatoes cut into 1 1/2 inch (4 centimeter) pieces
  • 2 cups (470 milliliters) chicken stock or water
  • salt and pepper to taste
  • Large handful freshly chopped parsley for garnish

Instructions

    Cup of Yum
  1. In a large, heavy bottomed pot, drizzle oil over medium heat.
  2. Once thoroughly heated, add the sausages. Cook just until each side is browned. Remove to a plate and set aside.
  3. Add the bacon and onions to the pot and cook, stirring occasionally, until onions are soft and beginning to turn golden. Discard excess grease.
  4. Stir in the potatoes and sausages. Cover with the chicken stock or water, then season with salt and pepper.
  5. 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.
  6. Immediately before serving, stir in parsley and if desired, pair with bread.