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Dublin Coddle Sausage Potato Stew Recipe with Rustic Bread

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A hearty Irish stew featuring browned sausages, bacon, potatoes, and onions simmered in a savory broth, served with crusty rustic bread. This comforting dish is perfect for chilly nights and family gatherings.

Ingredients

Scale
  • 1.5 lbs Irish pork sausages (mix of smoked and unsmoked recommended)
  • 6 oz thick-cut bacon, chopped
  • 3 large yellow onions, sliced
  • 2 lbs russet potatoes, peeled and cut into thick chunks
  • 2 large carrots, peeled and sliced (optional)
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken or beef broth (or vegetable broth)
  • 1/2 cup fresh parsley, chopped
  • 2 bay leaves
  • Salt & pepper, to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • Optional: 1/4 cup Guinness or dark beer
  • For the Rustic Bread:
  • 3 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 1 1/4 cups warm water
  • 2 tsp salt
  • 2 tbsp olive oil
  • Optional: Rolled oats or seeds for topping

Instructions

  1. Brown the Sausages & Bacon: Heat a Dutch oven over medium heat. Add chopped bacon and cook for 4–5 minutes until browned and crispy. Remove bacon and set aside, leaving fat in the pot. Add sausages (whole or sliced) and brown on all sides, about 6–8 minutes. Remove sausages and set aside.
  2. Sauté the Veggies: Add onions to the pot, stirring into the leftover fat. Cook for 4–5 minutes until softened and golden. Add carrots and garlic, sauté for another 2 minutes until fragrant. If the pot looks dry, add a splash of olive oil.
  3. Layer the Stew: Layer half the potatoes over the onion mixture. Sprinkle half the bacon and sausages on top. Add a pinch of salt and pepper, a bay leaf, and a handful of parsley. Repeat with remaining potatoes, meat, and herbs.
  4. Add Broth & Beer: Pour in the broth and optional Guinness. Bring to a gentle simmer. Cover with a tight-fitting lid and simmer for 45–50 minutes on low heat, until potatoes are tender and sausages plump. Stir halfway through. If stew is too thick, add more broth; if too thin, simmer uncovered for 5–10 minutes.
  5. Make the Rustic Bread: While the stew simmers, combine flour, yeast, and salt in a large bowl. Add warm water and olive oil. Mix until a shaggy dough forms. Knead for 8–10 minutes until smooth. Cover with a towel and let rise for 30–40 minutes. Punch down, shape into a round or loaf, and place on a parchment-lined pan. Sprinkle oats or seeds if desired. Bake at 400°F for 25–30 minutes, until golden and crusty. Cool on a rack.
  6. Finish & Serve: Taste the stew for seasoning and adjust as needed. Remove bay leaves. Slice the bread while warm and serve alongside bowls of coddle. Potatoes should be fork-tender, sausages juicy, and broth slightly thickened. Bread should be crisp outside, soft inside.

Notes

For best flavor, use a mix of smoked and unsmoked sausages and don’t skip browning the meat. Layer ingredients rather than mixing for even cooking. Bread can be topped with oats or seeds for extra crunch. For gluten-free, use gluten-free flour and check sausage and broth labels. Stew and bread both freeze well. Taste and adjust seasoning as you go.

Nutrition

Keywords: Dublin Coddle, Irish stew, sausage potato stew, rustic bread, comfort food, family dinner, St. Patrick's Day, one-pot meal

Find it online: https://hungermind.com/dublin-coddle-sausage-potato-stew-recipe-with-rustic-bread/