Dublin Coddle

St. Patrick’s Day will officially be over by Tuesday, but if the past is any guide the week following St. Paddy’s Day is a good time to pick up overstocked brisket and sausage.  You have probably already had a corned beef if you plan to, so here is a basic recipe for a conventional Irish dish called Dublin Coddle.  The root flavor of the dish comes from a combination of slow cooked sausage and stout (generally Guinness), but a similar taste can be acquired through the use of stick in place of beer.  If you’d like to try to authentic flavor, the alcohol does cook out of the beer, leaving the slightly bitter, savory flavor accents to mix in with the fat from the meat drippings.  This recipe works best in a dutch oven, but a baking dish or a stovetop soup pot will also work. 

Dublin Coddle

½ pound of bacon, chopped into small pieces

1 pound of pork sausage

3 TB Flour

1 bottle stout, or cup and a half extra stock

2-3 pounds of red or gold potatoes

2 large or 3 medium onions, sliced

2 or so TB minced garlic

1 TB fresh oregano

4 TB diced parsley

2 bay leaves

1 tsp Thyme

2 cups beef broth

Preheat oven to 300 degrees.

Cook bacon in a skillet until crisp and remove from heat.  Use the same skillet to brown the sausages, then cut them into the desired size.

Bring skillet back up to temperature, add in flour, whisk, and cook for about 2 minutes.  Move the liquid gravy to a dutch oven or baking dish and add the stout or extra 1.5 cups stock.  Layer the sausage, potatoes, and other ingredients in the dish or dutch oven, adding broth between the layers.

Cover and bake for around two hours, occasionally adding broth if more liquid is needed.