Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes

I’ve enjoyed a lot of Irish stews in my day, but this might be my all-time favorite. If you’re a fan of sausage and potatoes, you will love this slow-cooked, comfort food classic. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/dublin-coddle-irish-sausage-and-potato-stew-recipe-7185428

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Hello this is Chef John from foodwishes.com with Dublin cuddle that’s right I’m going to show you how to make my new favorite Irish stew actually let me correct that I think this is just my new favorite stew and while I am posting this now because St Patrick’s Day is

Coming up soon this would be amazing any time of the year especially if you’re a fan of sausage and potatoes and the secret here is we’re going to cook this low and very very slow but I promise it’ll be worth the wait and to get started the first thing we’ll need are

Some Irish style pork sausage which unfortunately might be a little tough to find but any fresh pork sausage will work but no matter what you use what we’ll do is take a knife and we will prick through the skin on both sides like this which

Is going to help let the fat out and the flavor in and also may be prevented from rupturing and breaking open and if you’re keeping score at home I’m using some nice freshly made browers which were absolutely perfect but like I said any pork sausage will work as long

As it hasn’t been cured and that’s it once our links have been pricked we can go ahead and pop those in the fridge until we need them and then we’ll head to the stove where we’re going to toss about a half pound of bacon into our most experienced Dutch

Oven and we’ll set our heat to medium and we will cook this bacon until it’s pretty much fully rendered and beautifully browned and by the way the original cuddles were a white stew meaning that none of the meat was brown first and basically everything was just tossed in water and

Simmered slowly for many many hours but we’re gonna go ahead and sacrifice some authenticity for a little extra flavor and I think better texture on the bacon and then once our bacon is cooked we’ll go ahead and toss in a NABA butter plus two roughly chopped onions

Oh yeah this dish needs a lot of onions and we’ll also toss in a nice big pinch of salt and we will cook all that stirring for about five or six minutes or until those onions soften up and start to turn translucent oh and I should have mentioned if you

Want to remove some of that Bacon Fat before you add the butter and onions you could do that but our sausage you’re going to give off a lot of fat also so we’re going to need to skim the top later anyway so I guess it really doesn’t matter

But anyway once we’re happy with how our onions look we’ll go ahead and toss in a whole bunch of finely minced garlic along with a generous amount of freshly sliced green onions or as we call them in all Irish and or spring recipes spring onions

And we’ll go ahead and stir those in and cook them for about two minutes at which point we’re going to pour in one of the most important ingredients about a cup of Irish beer and I’m going to use a very popular stout that you could probably guess the name of very easily

Okay I’ll give you a hint they also publish a book of world’s records and what we’ll do is Stir that in and then we’ll raise our heat to high so we can reduce that liquid down a little bit and while that’s happening we can add a few more ingredients

Including some freshly picked thyme leaves as well as a whole bunch of freshly chopped Italian parsley and then we’ll season this up with some freshly ground black pepper our last addition of salt and then a few shakes of cayenne which they wouldn’t add in Ireland even though they should

And what we’ll do is Stir that in and we’ll wait for our beer to almost but not quite disappear and one visual clue you’ve gone far enough is if you drag your spatula across the bottom of the pot if that surface stays visible for a couple seconds then we’ve probably gone far enough

Which means we can add the most important ingredient according to me and that would be a whole bunch of halved Yukon Gold potatoes and I guess you don’t have to add as many as I do but basically a stew for me is just an excuse to eat potatoes

So I will be adding a lot and then we’ll also at this point go ahead and add our chicken broth which I’ve transferred into a bowl so it looks like it’s homemade and we’ll go ahead and dump that in and we’ll wait for this come back to a simmer

Oh and I usually tell you to use whatever varieties of things you want but in this case because this is going to cook so long I really think you should go with the Yukon Gold okay they’re not as waxy as red potatoes so I love how they absorb the broth but these

Will also actually hold their shape unlike a russet potato which will eventually fall apart and that’s it once our potatoes are in and our broth is just about back to the simmer we’ll go ahead and place our sausages on the top which I was thinking I could do in some

Kind of spiral pattern so I could maybe hypnotize my guess later but they weren’t really fitting together like I wanted so I did what any great chef would do I gave up and I just fit them in however I could and that’s it we’ll go ahead and cover

This tightly and then we’ll transfer that into the center of a 300 degree oven for believe it or not two and a half hours at which point no it’s not done but it is ready to uncover and cook for another hour and during this last 60 minutes because

It’s uncovered those liquids are going to reduce and those sausage will take on some gorgeous color and if everything goes according to plan an hour later it should look like this oh yeah that is a nice looking Dublin cuddle the modern Brown version all right like I said the original

Version was a white stew and it was just slowly simmered on the stove which by the way is where the word coddle comes from and then before we serve this we might want to skim some of the fat off the top and yes this is sort of ironic since

Back when this recipe was first developed people spend a good portion of their day try not to starve to death and back then if you were throwing away all these calories people would have thought you were daft so I guess that’s going to be up to you

I mean you are after all the supermodel of whether to skim your Dublin cuddle and in hindsight that was a bad rhyme since you know who won’t be able to eat this supermodels and that’s it I decided to finish up with some freshly sliced green onions sorry spring onions just to freshen

Things up a little bit and then I grabbed a pair of scissors so I could cut one of these sausage in half which is a nice way to do it in the pot without dirtying a cutting board and despite the insanely long cooking time our sausage and potatoes have held

Together beautifully but at the same time they are so soft and so tender and they just absolutely melt in your mouth that unless you taste this yourself you are really not going to understand how truly magical this is and thanks to that last hour we did uncovered all those amazingly flavorful

Cooking liquids have been reduced which produces one of the tastiest dudes you will ever enjoy in your life so yes this does take more than a few hours but I don’t think there’s any way you’re going to recreate this taste and texture without that long slow cook

So that really was tremendous and I went ahead and served some up in a bowl with plenty of that amazing broth and of course a few more spring onions on top for the pictures and yes I should have had a nice Big Slice of Irish soda bread

Next to this which is definitely how you should serve this if you’re doing it for St Patty’s Day or any day for that matter and we do have a great recipe for that so check it out and besides the long slow cooking process and all the other stuff we’ve already mentioned

One of the keys is that stout beer we added since as usual a little bit of bitterness in the background really does elevate all the other flavors plus we also get those beautiful toasty multi notes so if you were tempted to skip the beer don’t but anyway that’s it my take on Dublin

Cottle this is without a doubt one of Ireland’s greatest dishes and like I said in the intro my new favorites too oh and his Legend has it this would be made by one spouse early in the evening and then left to simmer on low while the other spouse was at the pub

And then eventually when the spouse would come home like four or five hours later it would be ready to enjoy so besides being very delicious this was a very very practical recipe and I think very very romantic but anyway whether you’re gonna eat this together with your spouse or hear how

Good it was the next day I really do hope you give this a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always enjoy foreign foreign