Dublin Coddle (Irish Sausage and Potato Stew)
A recipe for Dublin Coddle (Irish Sausage and Potato Stew)! Sausages are simmered with bacon, potatoes, and onions for a comforting and filling meal.
Servings 6 Servings
Ingredients
- 1 tablespoon (15 milliliters) vegetable oil
- 1 pound (450 grams) uncooked Irish sausages
- 8 ounces (227 grams) smoked streaky bacon or rashers cut into bite size pieces
- 2 large onions peeled and thinly sliced
- 2 pounds (900 grams) Yukon gold potatoes cut into 1 1/2 inch (4 centimeter) pieces
- 2 cups (470 milliliters) chicken stock or water
- Salt and pepper to taste
- Large handful freshly chopped parsley for garnish
Instructions
- In a large, heavy bottomed pot, drizzle oil over medium heat.
- Once thoroughly heated, add the sausages. Cook just until each side is browned. Remove to a plate and set aside.
- Add the bacon and onions to the pot and cook, stirring occasionally, until onions are soft and beginning to turn golden. Discard excess grease.
- Stir in the potatoes and sausages. Cover with the chicken stock or water, then season with salt and pepper.
- Bring the stock to a boil, then reduce heat to a low simmer. Cover tightly with a lid and cook until the potatoes are tender and the sausages have cooked through with the flavors blending together, about 1 1/2 hours.
- Immediately before serving, stir in parsley and if desired, pair with bread.