For a richer flavor, use a high-quality Irish stout like Guinness. Feel free to adjust the amount of salt and pepper to your liking. Taste and season as needed throughout the cooking process. If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot during the last hour of cooking. Coddle is even better the next day! Store leftovers in the refrigerator and reheat gently.
Dublin Coddle (Irish Sausage and Potato Stew)
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PREP TIME20 mins
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COOK TIME3 hrs 45 mins
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TOTAL TIME4 hrs 5 mins
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SERVING4 People
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VIEWS115
Experience the rustic charm of Dublin with this hearty Coddle! This traditional Irish stew, brimming with savory sausage, crispy bacon, and tender potatoes, is elevated with a rich stout infusion and a medley of fresh herbs. Perfect for a comforting family meal or a festive St. Patrick's Day gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate83 g
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Cholesterol74 mg
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Fiber9 g
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Protein26 g
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Saturated Fat10 g
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Sodium2329 mg
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Sugar8 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a Dutch oven or large oven-safe pot with a lid, cook the bacon over medium heat, turning occasionally, until evenly browned (approximately 10 minutes). Add the butter, onions, and a pinch of salt. Cook until the onions are soft and translucent.
02
StepAdd the garlic and 1 cup of green onions and cook, stirring, for 2 minutes.
03
StepPour in the stout beer, increase the heat to high, and cook, stirring occasionally, until the beer has reduced by about 75%. While the beer is reducing, season with thyme, parsley, black pepper, salt, and cayenne pepper (if using).
04
StepOnce the beer has reduced, add the potatoes and chicken broth and bring to a simmer.
05
StepPreheat the oven to 300 degrees F (150 degrees C).
06
StepPrick the sausage links on both sides and add them to the pot on top of the other ingredients.
07
StepCover the pot and place it in the preheated oven. Cook for approximately 2 1/2 hours. Remove the lid and continue cooking uncovered for about 1 more hour, or until the potatoes are very tender and the stew has thickened.
08
StepRemove from the oven and skim any excess fat from the top before serving. Garnish with fresh green onions, if desired.
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Lonzo Vandervort
Jun 30, 2025A good old recipe, perfect for dinner!
Sigurd Schuppe
Jun 4, 2025I added a bay leaf to the stew and it was delicious. Great recipe!
Eulah Dubuque
Dec 15, 2024Very easy to make, will do it again!
Nelle Considine
Nov 1, 2024Family favorite, easy to prep and let the oven do it's thing.
Sigurd Reynolds
Aug 31, 2024Love this hearty recipe!
Rickie Spinkafarrell
Jul 26, 2024The instructions were very clear and easy to follow. I'll definitely be making this again.
William Willms
Jul 15, 2024I made this for St. Patrick's Day and it was a huge hit! Everyone loved how tender the sausages were.
Mohamed Sauer
Apr 14, 2024This recipe is amazing! The stout adds such a depth of flavor that I've never tasted in coddle before.