Irish Coddle (Sausage and Potato Stew)

Stew and soups are the comfort foods mostly associated with winter and early spring. Those bowls of liquid goodness filled with piping hot liquids warm the soul as well as the body on a cold blustery day. And Irish Coddle is one of these tasty stews that should be in the repertoire of any home cook.

This rustic fare has been served in Dublin and the center of Ireland since at least the 1600s. Usually accompanied with simple soda bread to round out the stew and fill the stomach, this rustic dish packs in the protein and fat needed in cold weather, and for a folk who weren’t… errr… as “coddled” as we are nowadays.

But in all seriousness, the sausages in this hearty meal weren’t overprotected as children. The word “coddle” in the name refers to a process of simmering or cooking just below the boiling point, and it’s more commonly associated with eggs.

Bacon, sausage, and red potatoes fill out this dish with bottle of stout beer added to pack in a few more carbs (bread in a bottle, and all).

So, you may not want to eat this tasty dish as an everyday meal, but once in a while won’t hurt anything. Especially if you’re preparing an authentic Irish meal for St. Patrick’s day.

And paired with a green leafy salad and a bit of fruit, a smaller portion of this splurge-worthy stew is a great way to serve up those fats that we need to help absorb the nutrients in the greens, alongside your daily dose of protein and carbs.

A big bowlful of this stew is like the culinary version of a warm hug, and is best served on a lazy Sunday with time set aside for a nap afterwards. Heaven on Earth.

And it’s not difficult to make, with just a quick boil on the stove followed by 45 minutes to braise in the oven. It can also be made in a slow cooker by dumping in the ingredients and allowing the pot to brew for 4 to 6 hours on low.

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Cooking by the Numbers…

Step 1 – Prep

Start by cutting the yellow onion in half, then thinly slice it into half-rounds with a sharp chef’s knife.

After cleaning it well to get rid of any grit, trim and cut up the white and light green parts of the leek into thinly sliced half rounds. Discard the green tops.

Wash the potatoes and drain well in a colander. Chunk up into bite-sized pieces.

I used petite potatoes here, and they will have more skin left intact than their full-sized brethren would (more roughage!) and I wanted to show off that beautiful red skin. You could use any potato you have on hand really, but reds will have a less starchy taste most others.

Mince the garlic cloves or crush them with the flat side of a chef’s knife.

Cut the center-cut bacon into thirds. You can use any bacon you like, but most center cuts are a bit more meaty and have less fat. If you use regular bacon instead, cut it into 1 1/2- to 2-inch pieces.

Step 2 – Mise en Place

Measure out the remainder of the ingredients and place them all in one central spot on your counter or table, so you can reach them easily.

Step 3 – Fry Up the Bacon, Sausage, and Onions

Preheat a large frying pan and place your uncooked bacon pieces inside once it warms up. I use a carbon steel skillet as my go-to bacon cooker, but use what ya got.

Don’t overcook the bacon. We want to render enough of the fat out so the stew doesn’t become a lard bucket, but we want to leave a smidgen in there for taste. Fat equals flavor (within limits).

Once you’ve gotten your bacon cooked to an acceptable level, remove and set aside to drain on a paper towel-lined plate. Place your sausage links in the pan and brown on all sides. Chop up the links into bite-sized pieces with a metal turner.

For the sausage, you can go store-bought, or you can easily make your own from scratch. I recommend trying our recipe for Turkey Sausage Patties.

Once your sausage is fully cooked, remove and set aside to drain. Add the onions to the pan and cook over medium heat for about 6 minutes, occasionally flipping and stirring them. Remove from the pan after they’ve softened.

Step 4 – Layer the Ingredients into a Dutch Oven

After all of the bacon, sausage, and onions are fried, layer them into the the Dutch oven starting with the onions, then bacon, then sausage.

Add the minced garlic and all of your spices, including the bay leaves, fresh thyme, parsley, and freshly ground black pepper.

Pour in your beer. I used Guinness but you can use other brands like Murphy’s or one of the newer hipster craft brands.

Layer in your potato chunks and leeks and you are all set.

Step 5 – Boil and Braise

Preheat your oven to 300°F. Cover the pot and bring it to a boil on the stovetop. Transfer to the oven and allow to braise for an additional 45 minutes.

Step 6 – Serve and Smile

Taste for seasoning, and remove the bay leaves and thyme. Serve hot with some large chunks of soda bread, or even plain white.

What about you? Have you tried an Irish Coddle Stew? Is it not the perfect comfort food? Let us know in the comments below.

Like cooking with stout beer? Don’t forget to check out these other tasty recipes:

• Slow Cooker Beef and Vegetable Stew with Guinness Stout
• Guinness Stout Chocolate Cupcakes with Baileys Buttercream Frosting

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*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.