Dublin Coddle - Irish Stew Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
Irish
Dublin Coddle - Irish Stew Recipe
Description
The Dublin Coddle recipe brings together Irish sausages (bangers), bacon, and a selection of root vegetables with herbs to create a comforting stew. The bacon is cooked until nearly crisp, and the sausages are browned before combining all with onions, garlic, and vegetables such as carrots, potatoes, and leeks. These ingredients simmer gently in stock with thyme, bay leaves, black pepper, and a hint of allspice until the potatoes are tender but intact, preserving the stew's texture.
The flavor profile balances the richness of the meats with the aromatic, lightly spiced broth and the sweetness of the leeks and carrots. This stew pairs well with traditional Irish brown or soda bread to soak up the flavorful broth.
Practical advice includes a recommendation to use waxy potatoes, like small red potatoes, to maintain chunk integrity during cooking. Leeks should be carefully cleaned to remove sand between layers before chopping. The dish keeps for up to three days refrigerated but is not suitable for freezing as whole potato pieces tend to become mushy.
Ingredients
- 2 lbs pork sausage Irish bangers work nicely
- 4 lices Bacon thick type, cut into ½ inch pieces
- 1 onion medium, dice
- 2 garlic minced, cloves
- 3 carrot sliced
- 3 potato cut into about 1 inch cubes
- 2 bay leaf
- 1 leek chopped
- 3 cups chicken stock or vegetable stock
- 3 prigs thyme fresh
- ¼ tsp black pepper to taste
- 1 dash allspice
Instructions
- In a large skillet cook the bacon until almost crisp. Remove and pat dry with paper towel to remove excess grease and set aside. Discard the leftover bacon grease.
- Cut sausages into 2 inch pieces, and cook for about 15 minutes on medium heat until nicely browned in a soup pot or large braiser pan.
- Add the onion and garlic and cook until they are soft. Add the bacon back in.
- Add the potatoes, carrots, leeks, bay leaves thyme and stock. Sprinkle with cracked black pepper and allspice.
- Cover and cook on low for about 45 minutes or until the potatoes are tender.
- Serve with Irish brown bread or soda bread.
Notes
- Waxy potatoes, such as small red potatoes, are preferred to keep their shape during cooking.
- Leeks should be rinsed thoroughly after slicing to remove any sand trapped in layers.
- The stew can be stored refrigerated up to 3 days but is not recommended for freezing due to potato texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 88mg | 29% |
| Sodium | 1173mg | 49% |
| Potassium | 746mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4300IU | 86% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 56mg | 6% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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