Dublin Coddle – Irish Potato Banger Stew

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Last Updated on November 13, 2019 by Chef Mireille

Dublin Coddle - Irish Potato Banger StewDublin Coddle – Irish Potato Banger Stew is the perfect #comfortfood to celebrate St. Patrick’s Day!

Before we get to today’s recipe let’s talk about bacon. American bacon is cut from the belly of the animal, which is very fatty and that’s why there are streaks of fat throughout the bacon. Canadian bacon is different and cut from the back of the animal. It is much leaner and closer to what we would call ham in America than bacon.

Finally, we get to English/Irish bacon. Irish bacon is also cut from the back, but left with a ring of fat on the exterior. I’m lucky to have a UK grocery here in NYC. At Myers of Keswick, you can get things like suet, golden syrup, barley water and vegetarian haggis. In addition to pantry items, they also serve fresh baked goods like scones, pasties and pies, as well as Scotch eggs. Fresh sausages and Irish bacon are also available.

Although Irish bangers (sausages) were available at Myers of Keswick, I instead opted for the Cumberland sausage, which are flavored with parsley and sage for more flavor.

I was able to use the traditional bacon to make this Dublin Coddle, but I realize not everyone has a Brit shop around, so if you can’t get English/Irish bacon, Canadian bacon would be the best substitute.

Although I don’t like to drink Guinness beer, it adds a great smoky flavor to stews and even breads. When added to bread recipes, it’s almost like a quick way of making sourdough. No other beer can be substituted. You MUST use Guinness.

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This is a very traditional, Irish comfort food stew and a perfect way to celebrate St. Patrick’s Day! It’s also a great dish to make in the slow cooker!

Before we get to the Dublin Coddle, let’s take a look at some of my other Irish foods you can make to celebrate St. Patrick’s Day…

Irish Recipes

IN THE MAKING

Dublin Coddle 1

Dublin Coddle 2

That bottle of Guinness makes all the difference!

Dublin Coddle 4

Dublin Coddle - Irish Potato Banger Stew
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Dublin Coddle – Irish Potato Banger Stew

Irish stew of potatoes, bangers (sausages), bacon, herbs and Guinness. The perfect comfort food on a cold winter night.
Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: Soups and Stews
Cuisine: Irish
Servings: 8
Calories: 536.55kcal

Ingredients

  • 8 slices Irish bacon
  • 1 lb. Cumberland sausage
  • 2 lbs. potatoes peeled and chopped into large pieces
  • ¼ cup oil
  • 2 thinly sliced onions
  • 2 tablespoons all purpose flour
  • 2 cups water
  • 2 mini chicken bouillon cubes
  • 1 bay leaf
  • 2 lbs. potatoes peeled and cut into large pieces
  • Assorted herbs rosemary, parsley, thyme
  • 1 bottle of Guinness

Instructions

  • Preheat oven to 350 F.
  • Using a grill pan, fry up the bacon until golden and fat has been seared up. The best way to do this is to use a bacon press. Remove from pan.
  • On the same grill pan, sear the sausages.
  • Chop the bacon and cut the sausages into thirds.
  • In a heavy bottomed pot, add oil and onions.
  • Cook onions on low heat until softened.
  • Add flour and cook for a few minutes to get the raw taste of the flour out.
  • Add water and bouillon cubes (or chicken broth).
  • Add bay leaf.
  • Add half of the bacon and sausages.
  • Add half of the potatoes and herbs on top.
  • Add another layer of the bacon, sausages, potatoes and herbs.
  • Add the Guinness, cover and place in oven for 1 hour.
  • Remove from cover and stir. Return to the oven, uncovered, for ½ hour for the stew to thicken.

Notes

You can chop the herbs if you prefer a more refined stew, however, I kept it rustic and added the whole herbs. After cooking, the leaves would have melted off the branches. Remove the branches and serve.

Nutrition

Calories: 536.55kcal | Carbohydrates: 45.25g | Protein: 17.56g | Fat: 32.29g | Saturated Fat: 8.63g | Sodium: 910.22mg | Fiber: 5.59g | Sugar: 3.91g
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Dublin Coddle - Irish Potato Banger Stew

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. laura

    I enjoyed your post although it was hard to read with the social shares buttons covering the left side of the post. Great description of the different kinds of bacon!

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