Last Updated on November 13, 2019 by Chef Mireille
Dublin 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.
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…
IN THE MAKING
That bottle of Guinness makes all the difference!
Dublin Coddle – Irish Potato Banger Stew
- 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
- 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.