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.
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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