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St. Patrick's Dublin Coddle Potato Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Dublin Coddle Recipe (Irish Sausage and Potato Stew)

Dublin Coddle is a potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 505 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 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 to taste
  • 2 cups Beef, ham, or chicken broth

Instructions
 

Cooking Steps

  • Cook the chopped bacon in the pressure cooker on medium until crispy. Scoop it out and set aside, but leave the drippings.
  • Add sliced onions and garlic into those bacon drippings and sauté until soft and translucent.
  • Sprinkle flour over the onions and garlic, stir for a minute or two.
  • Pour in Guinness beer slowly while stirring and scraping the pot bottom.
  • Toss in sausages, potatoes, bay leaves, thyme, and bacon. Pour in just enough broth or water to cover.
  • Seal the pressure cooker lid, heat until it reaches high pressure, and cook for about 20 minutes.
  • Use the slow release method to release steam. Stir in fresh parsley before serving.

Notes

Serve warm with soda bread or crusty bread for an authentic Irish meal experience.