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Cozy Dublin Coddle Recipe Easy Hearty Sausage and Potato Stew

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A warm, hearty sausage and potato stew with caramelized onions and fresh herbs, perfect for cozy evenings and family gatherings.

Ingredients

Scale
  • 1 lb (450g) pork sausages (Cumberland or any good-quality sausage you prefer)
  • 1.5 lbs (700g) potatoes, peeled and sliced into thick rounds (Yukon Gold recommended)
  • 2 large onions, thinly sliced (yellow onions preferred)
  • 3 cups (720ml) chicken or vegetable stock (homemade or low-sodium store-bought)
  • 2 tbsp unsalted butter
  • 4–5 fresh thyme sprigs or 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 bay leaves (optional)
  • Optional: 2-3 rashers of smoked bacon or pancetta, chopped
  • Optional: Chopped fresh parsley for garnish

Instructions

  1. Peel and slice the potatoes into thick rounds about 1/2 inch (1.25 cm) thick. Thinly slice the onions. If using bacon, chop it into small pieces.
  2. Heat 1 tablespoon of butter in a large heavy-bottomed pot over medium heat. Add the sausages and cook until browned on all sides but not fully cooked through, about 5-7 minutes. Remove and set aside. If using bacon, add it now and cook until crispy, then remove and set aside.
  3. Add the remaining butter to the pot. Toss in the sliced onions and a pinch of salt. Cook on low-medium heat, stirring occasionally, until golden and soft, about 10 minutes.
  4. Return the sausages (and bacon, if using) to the pot. Add a layer of potatoes on top, season with salt, pepper, thyme, and bay leaves. Pour the stock gently over the layers, covering the ingredients but not drowning them.
  5. Cover the pot with a lid and reduce heat to low. Let the stew simmer gently for 35 to 40 minutes, or until the potatoes are tender and sausages are cooked through. Avoid stirring too much to keep the layers intact.
  6. Remove the lid, increase heat slightly, and cook uncovered for another 5 minutes to thicken the broth if needed. Taste and adjust seasoning with salt and pepper. Scatter fresh parsley on top before serving.

Notes

For gluten-free, use gluten-free sausages and stock. For dairy-free, substitute butter with olive oil or plant-based alternative. Avoid stirring the stew too much during simmering to keep layers intact. If stock reduces too quickly, add water or extra stock. Slow caramelization of onions is key for sweetness. Sausages should be browned but not fully cooked before simmering to keep them juicy.

Nutrition

Keywords: Dublin Coddle, sausage stew, potato stew, Irish recipe, comfort food, hearty stew, easy dinner

Find it online: https://bitefuljoy.com/cozy-dublin-coddle-recipe-easy-hearty-sausage-and-potato-stew/