Dublin Coddle (Irish Sausage & Potato Stew)
Easy, one-pot Irish sausage and potato stew slow braised in the oven for a warm bowl of comfort straight from the Emerald Isle.
Ingredients
- 4 strips bacon, chopped
- 1 lb pork or beef sausage
- 1 leek, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 lbs Yukon gold potatoes, peeled and quartered
- ¼ cup parsley, chopped
- 1 teaspoon salt
- cracked black pepper, to taste
- 4 cups broth
Instructions
- Preheat oven to 300°F.
- In a dutch oven, over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon from the pan, leaving the rendered fat behind.
- Add the sausages and brown on all sides, about 2 minutes per side. Remove the sausages from the pan. Discard excess fat from the pot, leaving 2 tablespoons behind.
- Add the sliced onions and leeks. Cook until soft and tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the potatoes, parsley, salt, and pepper. Stir to combine. Pour the broth over top. Bring to a simmer.
- Turn off the heat. Nestle the sausages into the potatoes and sprinkle the bacon over top.
- Cover and cook in the oven for 2 hours. After 2 hours, remove the lid and cook uncovered for another 45-60 minutes.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Broth: Use your favourite broth or what you have on hand (beef, chicken, vegetable, or mushroom broth).