Dublin Coddle

Makes 4 - 6 Servings
A delicious one pot dinner that starts on the stove top and finishes by roasting in the oven. The Guinness stout produces a rich malt flavored gravy that is easily mopped up with a slice of fresh Irish Soda Bread.
serve with:
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  • ½ pound (225g) thick cut bacon, cut and diced
  • 1 pound (454g) pork sausages (approx. 6)
  • 2 large onions, peeled and sliced
  • 2 garlic cloves, minced
  • 1 cup (250ml) Guinness
  • 4-6 Yukon Gold potatoes, washed and cut in 4
  • fresh parsley
  • freshly ground pepper
  • sea salt


Preheat the oven to 350°F/176°C.

Place the diced bacon in a large dutch oven on the cooktop over medium-high heat.  Cook until lightly browned and remove the bacon from the pot and drain on a paper towel to absorb the grease.  Set aside.

Next, add the sausages to the dutch oven and gently brown on all sides.  Remove the sausages and any excess grease reserving a teaspoon of grease to brown the onion.  Add the onion and cook until golden and translucent.  Add minced garlic and sauté for 1-2 minutes.  Remove the onions and set aside.  Pour the Guinness into the pan and scrape the brown bits off the bottom.  Bring to a quick boil and pour the liquid into a bowl and set aside.  

Assemble the coddle.  Start with a layer of ½ of the potatoes, sprinkled with parsley and seasoned with pepper.  Add ½ of the onions, bacon and season with a pinch of salt.  Repeat layering the potatoes, parsley, pepper, onions, bacon and a pinch of salt.  Place the sausages on the top and pour the Guinness gravy over the sausages.  

Add the lid to the pot and set in the preheated oven.  Cook for 1½  hours or until potatoes are fork tender.

Ladle into bowls and garnish with fresh parsley.  Serve with your favorite Irish Soda Bread recipe.

Chef’s Note:  Guinness may be replaced by chicken broth.


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