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–+ servings
Dublin Coddle in a bowl, served with a can of guiness

The Best Dublin Coddle (Sausage & Potato Stew)

Kyle E.
Traditional Irish Stew featuring sausage, potatoes, onions, and carrots. Amazing how this simple combination can deliver this much flavor.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dinner, Main Course, Soup
Cuisine Irish
Servings 8 people

Equipment

  • Chef's Knife
  • Cutting Board Bigger is better
  • Dutch Oven 6 Quart or Bigger

Ingredients
  

  • 2 tbsp Butter
  • 1½ lbs. Sausage About 4 Bratwurst
  • 2 Yellow Onions Medium
  • 1 16 oz Can Guinness
  • 2 lbs. Potatoes Yukon Gold Preferred
  • 1 lb Carrots Peeled
  • 4 Cups Chicken Stock
  • ½ tsp Dried Thyme or 2 tsp fresh thyme
  • Salt and Black Pepper to taste

Instructions
 

  • Heat the Dutch Oven over medium heat and add the butter. Once the butter is sizzling, add the sausages. Allow them to brown for 5 minutes on each side without disturbing them. Remove to a plate for later.
    2 tbsp Butter, 1½ lbs. Sausage
  • While the sausages brown, dice the onions. When the sausage is finished, add the onions and beer and stir to loosen up the brown bits from the bottom. Stir until most of the brown has been removed. Cook the onions until soft, about 5 minutes.
    2 Yellow Onions, 1 16 oz Can Guinness
  • While the onions cook, peel and cut the carrots and potatoes. Once the onions are softened, add the chicken stock, potatoes, carrots, and thyme. Stir to combine and season with salt and pepper to taste. Add the sausage back in.
    2 lbs. Potatoes, 1 lb Carrots, 4 Cups Chicken Stock, ½ tsp Dried Thyme, Salt and Black Pepper
  • Bring to a boil, then cover and reduce to a simmer. Simmer for 60 minutes or until the carrots and potatoes are soft. Serve hot and enjoy!
Keyword bratwurst, Carrot, One-Pot, onion, potato, Sausage, soup, Stew
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