Entree: Ireland – West Ireland – Dublin Coddle (Hearty one-pot stew of sausages, bacon, potatoes, and onions simmered until soft)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 4 pork sausages, approx. 1 lb (454 g) total
- 6 slices Irish back bacon (rashers), approx. 8 oz (225 g)
- 2 lb (900 g) waxy potatoes, peeled and cut into 1/2-inch (1 cm) slices
- 2 large onions, cut into rings
- 3 cups (720 ml) chicken or vegetable stock
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) stout beer such as Guinness (optional, adds depth)
- 2 bay leaves
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- Soda bread or crusty brown bread, to serve

Instructions

1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the sausages and brown on all sides, about 6–8 minutes; remove to a plate.
2. In the same pot, add the bacon slices and cook until they render some fat and begin to brown, about 4 minutes per side. Remove and set aside with the sausages.
3. Add the butter to the pot and reduce heat to medium-low. Add the onion rings and gently sauté until softened and beginning to caramelize, about 8–10 minutes.
4. Layer half the potato slices over the onions, season lightly with salt and pepper, then add half the bacon and sausages (cut sausages in 2 if large). Repeat with remaining potatoes, bacon, and sausages.
5. Tuck the bay leaves into the layers. Pour the stock and optional stout gently over the layered ingredients so they are nearly covered.
6. Bring to a simmer, then reduce heat to low, cover tightly, and simmer gently for 45–60 minutes until potatoes are very tender and flavors have melded. Check once and add a splash of extra stock or water if it looks dry.
7. Taste and adjust seasoning. Remove bay leaves, sprinkle chopped parsley over the top, and serve steaming with soda bread or crusty brown bread for mopping up the broth.