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Irish·Main Course

Slow-Cooked Dublin Coddle

A hearty Irish comfort classic featuring pork sausages, bacon, and Yukon Gold potatoes, simmered low and slow in a rich stout and onion broth until tender and reduced.

Prep

20m

Cook

210m

Total

230m

Serves

6

Method

  1. 01

    Preheat the oven to 300°F (150°C). Prick the pork sausages several times on both sides with a knife to allow fat to render and prevent bursting. Set aside. In a Dutch oven over medium heat, cook the chopped bacon until fully rendered and beautifully browned.

    Step 1
    Watch · 0:38
  2. 02

    Add a knob of butter and the chopped onions to the bacon fat. Season with a pinch of salt and sauté for 5–6 minutes until softened. Stir in the minced garlic and most of the spring onions; cook for another 2 minutes.

    Step 2
    Watch · 1:44
  3. 03

    Pour in the stout beer and increase heat to high. Add thyme, parsley, black pepper, and cayenne. Simmer until the liquid is reduced and nearly gone; dragging a spatula across the bottom should leave a visible trail for a few seconds.

    Step 3
    Watch · 2:40
  4. 04

    Add the halved Yukon Gold potatoes and pour in the chicken broth. Bring the mixture back to a simmer on the stove.

    Step 4
    Watch · 3:35
  5. 05

    Arrange the pricked sausages on top of the potatoes in a single layer. Cover the Dutch oven tightly with a lid and transfer to the center of the preheated oven for 2.5 hours.

    Step 5
    Watch · 4:28
  6. 06

    Remove the lid and bake for one final hour uncovered. This allows the sausages to brown and the liquid to reduce into a rich glaze. Skim any excess fat from the surface, garnish with the remaining spring onions, and serve.

    Step 6
    Watch · 5:00

From Chef John

  • “Basically a stew for me is just an excuse to eat potatoes.”
  • “You are after all the supermodel of whether to skim your Dublin cuddle.”
  • “The secret here is we're going to cook this low and very very slow.”