Classic Dublin Coddle Sausage and Bacon Stew
Classic Dublin Coddle Sausage and Bacon Stew is the comforting meal you need. After making this many times, I know the trick to making it rich and flavorful. The savory broth, crispy bacon, and tender sausage are irresistible. Try this with my Easy Spinach Dip Pinwheels for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Spinach Dip Pinwheels Recipe for Appetizers and Easy Cheesy Sloppy Joe Garlic Bread Recipe.
Why This Classic Dublin Coddle Sausage and Bacon Stew Is Pure Comfort
- Hearty and satisfying
- Perfect for cold weather
- Easy to make
- Full of flavor
What You'll Need for Classic Dublin Coddle Sausage and Bacon Stew
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 kg sausages (soused or smoked)
- 500 g bacon
- 1.5 kg potatoes
- 4 onions
- 500 g carrots
- 200 g green beans
- 2 liters beef or chicken stock
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp paprika
- 2 bay leaves
- Salt and pepper to taste
- Optional: Fresh parsley
- Optional: Crusty bread
- Optional: Hard-boiled eggs
đź“ť Ingredient Notes
- Sausages: Use soused or smoked sausages for authentic flavor.
- Bacon: Use thick-cut bacon for a crispy texture.
- Potatoes: Use waxy potatoes like Yukon gold for best results.
- Onions: Caramelize onions for added depth of flavor.
- Stock: Use homemade stock for best flavor, or store-bought if needed.
đź›’ Tools & Equipment I Recommend
- Non-stick Dutch oven — Ensures even cooking and prevents sticking. → See on Amazon
- Wooden spoon — Ideal for stirring and scraping the bottom of the pot. → See on Amazon
How to Make Classic Dublin Coddle Sausage and Bacon Stew
- Step 1: Heat olive oil in a large pot over medium heat.
- Step 2: Add sausages and bacon, cook until crispy, about 10 minutes.
- Step 3: Add onions, carrots, and green beans, sauté for 5 minutes.
- Step 4: Add potatoes, herbs, and stock. Bring to a boil.
- Step 5: Reduce heat, cover, and simmer for 45 minutes.
Cook's Tips for Perfect Classic Dublin Coddle Sausage and Bacon Stew
- Cooking technique: Brown sausages and bacon first for better flavor.
- Common mistake and fix: If stew is too thin, thicken with a slurry of cornstarch and water.
- Cooking technique: Use a Dutch oven for even heat distribution.
- Cooking technique: Caramelize onions for added taste and depth.
Storing & Reheating Classic Dublin Coddle Sausage and Bacon Stew
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight containers for up to 5 days. Make-ahead tip: Make the day before and reheat before serving.
Freezing Classic Dublin Coddle Sausage and Bacon Stew
Freeze in portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 180°C (350°F) until warm. Microwave: Reheat in microwave in 30-second intervals.
Recipe Notes
- Chef tip: Add a splash of white wine for extra depth of flavor.
- Best substitution: Use beef or chicken stock if pork stock is unavailable.
- Make-ahead: This stew benefits from resting overnight, improving flavor.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If stew is too salty, add more stock or water to balance.
Want to level up this recipe?
Digital meat thermometer — Ensures meat is cooked to the right temperature. → Check price on Amazon
Classic Dublin Coddle Sausage and Bacon Stew
Ingredients
Main Ingredients
- 2 kg sausages (soused or smoked)
- 500 g bacon
- 1.5 kg potatoes
- 4 onions
- 500 g carrots
- 200 g green beans
- 2 liters beef or chicken stock
Seasonings
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp paprika
- 2 bay leaves
- Salt and pepper to taste
Optional Toppings
- Fresh parsley
- Crusty bread
- Hard-boiled eggs
Instructions
- Step 1: Heat olive oil in a large pot over medium heat.
- Step 2: Add sausages and bacon, cook until crispy, about 10 minutes.
- Step 3: Add onions, carrots, and green beans, sauté for 5 minutes.
- Step 4: Add potatoes, herbs, and stock. Bring to a boil.
- Step 5: Reduce heat, cover, and simmer for 45 minutes.
Notes
- Chef tip: Add a splash of white wine for extra depth of flavor.
- Best substitution: Use beef or chicken stock if pork stock is unavailable.
- Make-ahead: This stew benefits from resting overnight, improving flavor.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If stew is too salty, add more stock or water to balance.
Storage
- Fridge: Store in airtight containers for up to 5 days.
- Freezer: Freeze in portions for up to 3 months.
- Oven reheat: Reheat in oven at 180°C (350°F) until warm.
- Microwave reheat: Reheat in microwave in 30-second intervals.
- Make ahead: Make the day before and reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 20g
- Carbs: 35g
- Fiber: 4g
- Sugar: 2g
- Sodium: 950mg
- Cholesterol: 85mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Classic Dublin Coddle Sausage and Bacon Stew FAQs
Yes, this stew can be made up to 2 days in advance and reheated before serving.
If the stew is too thick, add more stock or water to adjust the consistency.
Yes, this stew freezes well. Store in airtight containers for up to 3 months.
Yes, you can substitute sausages with other types of meat like pork or chicken.
This stew is ideal in winter, but it's also a great comfort food any time of year.
A Warm Final Note
I can’t wait for you to try Classic Dublin Coddle Sausage and Bacon Stew and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
