Dublin Coddle Recipe
This is a hearty and flavorful Irish stew made with sausages, bacon, potatoes, and Guinness.
Equipment
- 1 Pressure Cooker For cooking the coddle
Ingredients
Main Ingredients
- 8 slices bacon chopped into small pieces, adds smoky crunch
- 1 pound high-quality pork sausages brown and juicy under pressure
- 3 tablespoons all-purpose flour thickens the stew
- 1 bottle Guinness beer flavor powerhouse
- 2 pounds potatoes peeled and cut into chunks
- 2 large onions sliced thin
- 4 cloves garlic minced fine
- 4 tablespoons fresh minced parsley fresh hit at the end
- 3 pieces bay leaves adds depth to the flavor
- 1 teaspoon dried thyme for seasoning
- to taste fresh cracked black pepper
- 2 cups beef, ham, or chicken broth brings it all together
Instructions
Instructions
- Cook the chopped bacon in your pressure cooker pot over medium heat till it's crispy. Take it out, save it for later but leave the drippings to cook the sausages.
- Add your pork sausages to the pot. Brown them on all sides to get that nice color and flavor. Remove and set them aside with the bacon.
- In the same pot, toss in the sliced onions and minced garlic. Sauté until they get soft and smelling good.
- Sprinkle the flour over the onions and garlic, stirring well to combine. Cook that for a minute or two to kill the raw taste.
- Slowly pour in the Guinness beer while whisking and scraping the pot’s bottom so you lift all the browned bits for that extra flavor boost.
- Dump in the potatoes, cooked bacon, sausages, bay leaves, thyme, parsley, and broth. Stir it up so everything mixes.
- Set the lid to sealing, cook on high pressure for about 15 minutes. Let the pressure go down slow with natural release before you open the lid.
Notes
Perfect for St. Patrick's Day celebrations or a comforting meal anytime. Serve with crusty bread.