How To Cook Dublin Coddle (sausage & bacon stew)

Name: How To Cook Dublin Coddle (sausage & bacon stew)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 3-4 people

15 mins
2 hours 30 mins
easy
3-4 people

Recipe by

Jeff Baker

Ingredients

Ingredients
6 Nidderdale pork sausages
150g smoked Ripon Cathedral pancetta or Bacon chop
1 tbsp f&co Chicken Schmaltz or knob butter
1 tbsp flour
2 onions thickly sliced
a couple of fresh thyme leaves
200ml Irish Stout
300ml poultry or beef stock (hot)
500g small waxy potatoes peeled
Sea salt & black pepper
Chopped parsley to finish
1 tsp corn flour mixed with a little cold water (optional)

Introduction

An Irish favourite, there's no real recipe, it's a mix up of typical things you may find in an Irish larder, fun & simple to prepare!

Method

Preheat oven to 140°C for fan-assisted or 160°C for ovens without a fan (gas 3)
Preheat a heavy based frying pan over medium high heat with a little schmaltz or butter & pan-fry the sausages for 5 to 6 minutes, turning frequently on all sides until golden brown
In the same pan fry the bacon (pancetta) until golden then keep to one side
Next, add the onions to the bacon fat & cook over medium heat until lightly caramelized then sprinkle over the flour & continue to cook out for a minute or so then pour over the stout & reduce by half
Add the sausage, bacon, thyme & potatoes to the pan & cover
Place in a preheated oven for 2 hours or until everything is fully cooked & the potatoes tender
Remove from the oven then fold through chopped parsley & season to taste