Dublin Coddle Recipe Sausage and Potato Stew
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
4 hrs
-
Total Time
5 hrs
-
Servings
6
-
Calories
906 kcal
-
Course
Main Course
-
Cuisine
Irish
Dublin Coddle Recipe Sausage and Potato Stew
Description
This Dublin Coddle recipe starts by slicing cold bacon into strips and sautéing it in an Instant Pot using the sauté function until golden brown. Beef and pork sausages are then prepared by removing their casings and cutting into pieces. Each type of sausage is browned separately in the rendered bacon fat to develop flavor.
Vegetables including peeled potatoes sliced or chunked, carrots, and sliced onions are layered with the cooked meats and fresh bay leaves inside the pot. Beef stock is poured over and the stew is seasoned with salt and black pepper. The stew is then simmered to allow the flavors to meld and the vegetables to become tender.
The result is a rustic stew with a rich broth, tender vegetables, and various textures from the different meats. The bay leaves impart subtle herbal notes. This dish is filling and suitable for cooler weather or when seeking a traditional Irish meal.
Ingredients
- 1 lb beef sausages
- 12 oz pork sausages
- 1 lb Bacon
- 2.5 lbs potato
- 8 oz carrot
- 2 onion medium
- 3 bay leaf fresh
- 20 oz beef stock
- 1 tsp salt
- 1 tsp black pepper
Instructions
- With a sharp knife slice bacon into strips. This works better when the bacon is cold. Place it in the Instant Pot, press the Sauté button and sauté the bacon strips for 8-10 minutes until golden brown.
- Now prepare the sausages. Remove the skins from the beef sausages with a pair of sharp scissors, then cut into pieces. Discard the casings.
- When the bacon has finished sautéing, remove it from the Instant Pot and drain on a plate lined with absorbent paper.
- Then add the beef sausage pieces to the Instant Pot to cook in the bacon fat. Press the Sauté button and sear the sausages for 5 - 10 minutes, until they take on a brown color.
- While the beef sausages are cooking, remove the casing from the pork sausages using sharp scissors. Cut the pork sausages into small pieces and place in the Instant pot once the beef sausages have finished cooking and have been removed.
- Brown the pork sausages for about 5 - 10 minutes and then remove.
- While the pork sausages are cooking, peel and chop the onions.
- Place the onions in to the Instant Pot, there should be sufficient bacon and sausage fat to cook them in. Sauté for about 5-10 minutes until golden brown.
- Peel the carrots, then slice them into thin slices with a sharp knife.
- Add the carrots to the onions in the Instant Pot and add beef stock, salt, pepper and bay leaves. Switch the Instant Pot from Sauté to Slow Cook mode.
- Wash the potatoes if keeping the skin on, otherwise peel them. Chop them into sizable chunks. Add to the Instant Pot.
- Add the beef and pork sausages to the Instant Pot. Save the bacon for a garnish. Cook the Dublin Coddle for 4 hours on Slow Cook 'Normal' until the vegetables are soft.
- Serve hot in a bowl with a generous garnish of bacon bits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 906 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 906kcal | 45% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 65g | 100% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 145mg | 48% |
| Sodium | 1955mg | 81% |
| Potassium | 1623mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 6450IU | 129% |
| Vitamin C | 43mg | 48% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
