You catch the smell through the steam vent and suddenly you are starving. Theres that valve hiss that kinda thrills you. You remember it from the times you made this stew beforesomething about that bubbling action makes your belly sing.
You get closer and notice the aromatic mix of sausage and bacon fat wafting out. The potatoes and onions you sliced earlier now seem so long ago as the scent grabs you. You sense the rich, savory broth beginning to thicken and imagine every bite already.
By the time the float valve drops, youre practically at the pot. You recall stirring in the herbs and beer and how perfectly everything mingled. That quick pressure build inside the cooker gives you hope its gonna be just righttender potatoes, juicy sausages, and a broth that hugs your spoon.
Why This Recipe Works Every Single Time
- Using the pressure cooker traps flavor and makes potatoes melt tender real fast.
- The bacon fat helps everything saute just right, adding that smoky depth you feel in every bite.
- Guinness beer brings a bit of sweetness and bitterness that compliments the richness of the sausage.
- Layering flavors with fresh parsley and bay leaves gives it that authentic Irish touch that never gets old.
- Quick release stops overcooking so sausage stays juicy and not rubbery, plus you save time.
The Complete Shopping Rundown
- 8 slices bacon chopped into small pieces
- 1 pound high-quality pork sausages
- 3 tablespoons all-purpose flour
- 1 bottle Guinness beer
- 2 pounds potatoes peeled and cut into bite-sized pieces
- 2 large onions cut into slices
- 4 cloves garlic minced
- 4 tablespoons fresh minced parsley
- 3 bay leaves
- 1 teaspoon dried thyme
- Fresh cracked black pepper
- 2 cups beef, ham, or chicken broth
These ingredients come together so well. You gotta get good quality pork sausages cause it makes a huge differencenone of that bland stuff. The potatoes should hold up but get soft, so cut em bite-sized, not huge.
Dont skip on Guinness either, its kinda the soul of the dish. The onions and garlic provide a savory base, while the fresh parsley gets added right at the end for that pop of color and freshness. Bay leaves and thyme bring those subtle earthy flavors that stay with you.
Oh and that broth you use is your choice beef, ham, or chickenthey all work, so go with what you like best or what's in your fridge.
The Exact Process From Start to Finish
- Step 1: First, cook the chopped bacon in your pressure cooker on medium heat until its crispy. Remove it and set aside but keep those drippings, thats where a lot of flavor hides.
- Step 2: Add the sliced onions and minced garlic to the pot. Sauté until the onions soften and get translucentthis part smells real good and sets the stews base.
- Step 3: Sprinkle in the flour and stir it around for a minute or two so it cooks and soaks up the bacon fat. This thickens the stew just right.
- Step 4: Slowly pour in the Guinness beer, scraping the bottom of the pot to loosen any tasty brown bits. Bring it to a simmer so it can start melding with everything.
- Step 5: Add pork sausages, potatoes, bay leaves, dried thyme, and the crispy bacon back into the pot. Mix it all up well to spread those flavors.
- Step 6: Secure your sealing ring and lid, then make sure the float valve is down. Set your pressure cooker on high pressure for about 15 minutes. Youll hear that valve hiss as the pressure buildsits kinda comforting.
- Step 7: When times up, hit the quick release to stop cooking and keep the sausage juicy. Take off the lid, fish out the bay leaves, then stir in fresh minced parsley. Taste and season with black pepper and salt if you want.
Valve Hacks You Need to Know
- Make sure your sealing ring is clean and properly seated each time so the pressure builds right and you dont get steam escaping.
- If you want faster pressure build, preheat your broth before adding it to the cookerit cuts down wait time.
- During quick release, use a long spoon or wooden utensil to nudge the valve if steam sticks, gotta keep your hand safe from that hot hiss.
- Try lifting the float valve gently after pressure drops to check if its safe to open your cooker. Dont rush or youll get a surprise.
- Keep a towel nearby when removing the lid to catch any steam burstsyou learn this dang quick or get burned once maybe twice.
Your First Taste After the Wait
When you finally scoop out your first bowl, you notice the richness right away. The broth is thick but smooth, a hug in a bowl for your chilly day or whatever makes you need comfort food.
The potatoes are soft but still hold their shape which kinda surprises you after the pressure cooker blast. Sausages remain juicy and the bacon pieces add little bites of crispy salty goodness.
All that parsley you added at the end shines like little sprinkles of green freshness cutting through the richness. The herbs linger subtle and nice, giving every spoonful a gentle lift.
Youre savoring it slowly cause it just feels right. Every ingredient married together like it was meant to be. This stew is gonna be one you come back to again and again.
How to Store This for Later
- Fridge: Cool your coddle completely, then pack it into an airtight container. It keeps well up to four days and you just gotta reheat gently on the stove or microwave.
- Freezer: Portion out into freezer safe containers or heavy-duty bags. It freezes clean and easy, just thaw overnight for best results before warming up.
- Reheating: When reheating, consider adding a splash of broth or water to loosen the stewit thickens up when chilling and you want that nice flow back.
- Meal prep tip: You can also cook the stew fully, then store cooked sausages separate if you want a fresh sear the day you eat it. It adds a bit of zing to your leftovers.
Common Questions and Real Answers
- Can I use another type of sausage? Yeah, you can swap pork sausages for chicken or beef, but the flavor profile will change a bit. Pork stays more traditional though.
- Do I have to use Guinness beer? Not absolutely, but it brings that classic Irish taste you want. You can use another dark beer or even a stout if you prefer.
- What if I dont have a pressure cooker? No problem, you can cook this in a regular pot low and slow. It just takes longer and you gotta watch the potatoes and sausage so they dont overcook.
- How do I know when its safe to open the cooker? Wait until the float valve drops and pressure releases fully. If its not down, dont force the lid open or steam might escape dangerously.
- Can I add more vegetables? Sure, carrots or parsnips could work but theyll need a little more time to soften. Add them before you pressure cook so they get tender.
- Why does my stew seem watery sometimes? Maybe you didnt brown the flour or bacon enough to thicken the broth properly. Letting the flour cook a bit absorbs the fat and thickens better.
For more hearty stew recipes, try our Easy BBQ Chicken Flatbread or explore pressure cooker tips in the Easy Chicken Caesar Pasta Salad.
Dublin Coddle Recipe (Irish Sausage and Potato Stew)
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 8 slices Bacon chopped into small pieces
- 1 pound Pork sausages high-quality
- 3 tablespoons All-purpose flour
- 1 bottle Guinness beer
- 2 pounds Potatoes peeled and cut into bite-sized pieces
- 2 large Onions cut into slices
- 4 cloves Garlic minced
- 4 tablespoons Fresh parsley minced
- 3 Bay leaves
- 1 teaspoon Dried thyme
- Fresh cracked black pepper
- 2 cups Beef, ham, or chicken broth
Instructions
Instructions
- First, cook the chopped bacon in your pressure cooker on medium heat until it's crispy. Remove it and set aside but keep those drippings, that's where a lot of flavor hides.
- Add the sliced onions and minced garlic to the pot. Sauté until the onions soften and get translucent—this part smells real good and sets the stew's base.
- Sprinkle in the flour and stir it around for a minute or two so it cooks and soaks up the bacon fat. This thickens the stew just right.
- Slowly pour in the Guinness beer, scraping the bottom of the pot to loosen any tasty brown bits. Bring it to a simmer so it can start melding with everything.
- Add pork sausages, potatoes, bay leaves, dried thyme, and the crispy bacon back into the pot. Mix it all up well to spread those flavors.
- Secure your sealing ring and lid, then make sure the float valve is down. Set your pressure cooker on high pressure for about 15 minutes. You'll hear that valve hiss as the pressure builds—it's kinda comforting.
- When time's up, hit the quick release to stop cooking and keep the sausage juicy. Take off the lid, fish out the bay leaves, then stir in fresh minced parsley. Taste and season with black pepper and salt if you want.
