Irish Coddle


Preparation10 minutes
Cook time2 hours 0 minutes
ServingsServes 4-6


  • 1/4 lb of Bacon, chopped
  • 4 Sausages
  • 3 Russet Potatoes, peeled and cut into large chunks
  • 1 Medium Yellow Onion, minced
  • 3 Cloves of Garlic, minced
  • 3/4 cup of Guinness
  • 1-1/2 cups of Chicken Stock
  • Salt and Pepper, to taste
  • Fresh Chopped Parsley


    1) In a shallow Dutch oven, add the bacon. Allow it to crisp and fat to render over medium heat, once there, remove the bacon with a slotted spoon, if there's too much fat rendered then remove most leaving behind just a couple tablespoons.

    2) Add the sausages, sear on all sides, then remove to a plate, add the garlic and onions, saute until tender then deglaze with the Guinness, reduce for about a minute then add the potatoes and sausages back in along with the bacon, cover with stock (you might need a bit more) bring to a boil, cover, reduce heat to low and simmer for about an hour and a half, finish with some parsley and dig in!

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