Dublin Coddle
Coddles are great because they’re literally just tossing what you have to hand in a pot and boil for a long time. I like to spend my lunch break getting everything ready and throwing it in the oven for the rest of the day. This is a great winter or spring stew and makes your house smell amazing while it cooks for several hours.
Make sure not to over salt during cooking. The bacon and sausage have a lot of salt in them so you don’t need to add much.
Ingredients
- 8 strips thick bacon cut into around 1 inch pieces
- 2 tbsp butter
- 1 yellow or white onion chopped into large wedges
- 5 cloves minced garlic
- 1 medium minced shallot
- 1 1/4 c stout beer
- 1 tsp ground thyme or 1 tbsp chopped fresh thyme
- 3 tbsp dried parsley or 1/2 c fresh chopped parsley
- black pepper and kosher salt to taste
- 1/4 tsp cayenne
- 3 lb yukon gold potatoes peeled and halved
- 4 large carrots peeled and cut into large pieces
- 4 c chicken broth
- 6-10 pork sausage irish sausage is great but brats work too
Instructions
- Preheat oven to 300 degrees.
- In a dutch oven or other oven safe pot with a lid cook bacon over medium heat until browned but not crisp.
- Add butter and onions and cook until onions are translucent.
- Add shallot and garlic and cook for around 2 minutes.
- Pour in beer and increase temperature to high. Add thyme parsley, pepper, and cayenne. Add a small amount of salt if desired.
- Cook on high until about 75% of the beer has reduced.
- Add broth, potatoes and carrots. Stir and bring to a simmer. Taste and add salt or pepper if needed.
- Prick sausages with a fork and add on top of the other ingredients.
- Cover and move pot to oven. Cook for around 2 1/2 hours, then uncover and continue cooking for around an hour, but can be longer if wanted.
- Remove from oven and garnish with parsley.
Tried this recipe?Let us know how it was!