There is something truly comforting about a warm, satisfying stew that brings friends and family together. Hearty Irish Coddle: A Traditional One-Pot Potato and Sausage Stew Recipe is just that kind of dish. Rooted deeply in Irish culinary tradition, this one-pot wonder combines tender potatoes, savory sausages, and rich bacon in a broth that warms your soul. Every bite is a nostalgic embrace, effortlessly capturing the spirit of Ireland’s countryside kitchens, and it’s perfect for a cozy night in when you want a dish that’s equally simple and magnificent.
Ingredients You’ll Need
What makes this recipe stand out is how straightforward and essential the ingredients are. Each component plays a vital role in building layers of flavor, texture, and a touch of color that make this stew truly unforgettable.
- Thick-cut bacon (1 pound): Adds smoky richness and savory fat to the dish, infusing every bite with deep flavor.
- Uncooked pork sausage links (1 pound): Preferably Irish sausages that bring a slightly spicy and hearty character to the stew.
- Low-sodium chicken broth (2 cups): The foundation of the stew’s comforting liquid, ensuring the flavors meld beautifully without overpowering saltiness.
- Russet potatoes (3 pounds): These starchy potatoes hold their shape and soak up the savory juices like a dream.
- Medium yellow onions (4): Provide sweetness and a bit of bite that balances the richness from the meat and broth.
- Fresh parsley (1/2 bunch): Adds a pop of fresh, green vibrance and a hint of herbal brightness to finish the dish.
- Kosher salt (3/4 teaspoon): Used sparingly to draw out the flavors without overwhelming the natural tastes.
- Ground white or black pepper (3/4 teaspoon): Offers just the right gentle spice.
- Dried thyme (3/4 teaspoon): Brings a subtle earthiness that ties all the ingredients together.
- Bay leaves (3): Infuse a faint aromatic note that quietly enhances the stew’s complexity.
- Crusty bread (optional): Perfect for dipping into the luscious juices at the end.
How to Make Hearty Irish Coddle: A Traditional One-Pot Potato and Sausage Stew Recipe
Step 1: Prepare Your Oven and Bacon
Start by arranging a rack in the middle of your oven and preheating it to a gentle 300 degrees Fahrenheit. While the oven warms, trim the rind off the thick-cut bacon and cut the slices into 2-inch pieces. Cook these in a large Dutch oven or heavy-bottomed pot over medium heat, stirring gently so the fat turns translucent and all watery bits evaporate—avoid browning or crisping. This slow rendering keeps the bacon fat silky and flavorful, laying a perfect meaty foundation for your stew.
Step 2: Brown the Sausages
After transferring the bacon to a plate, reserve just enough fat in the pot to cook your sausages. Cut them into manageable pieces and cook them until lightly browned on two sides; the goal here is flavor development without overcooking since they’ll finish cooking in the oven. This step builds a wonderful depth that will shine throughout the stew.
Step 3: Deglaze the Pot
Adding a splash of broth to the pot at this point lets you scrape up all those caramelized bits stuck to the bottom—a little flavor treasure trove. Pour this flavorful liquid into a separate bowl to mix back in later, enhancing the overall stew taste without losing a drop of richness.
Step 4: Slice and Layer Your Produce
Peeling and slicing your potatoes into 1/3-inch rounds and onions into similarly thick rings will allow them to cook evenly and meld beautifully with the meats. Separating the onion rings by hand ensures they distribute perfectly throughout the layers. Don’t forget to finely chop the parsley—it will add that fresh burst at just the right moment.
Step 5: Build the Layers
Now, here’s where the magic happens as you create three beautiful layers of onion, bacon, sausage, and potatoes, seasoning each with salt, pepper, thyme, parsley, and tucked bay leaves. Pressing down firmly as you layer compacts everything nicely and helps the flavors meld together during baking into a harmonious stew.
Step 6: Add Liquids and Start the Bake
Pour the reserved broth, plus the rest of the chicken broth, over the potatoes in the top layer. Bring it to a gentle boil on the stovetop and then cover tightly before moving the pot to the oven. The slow low heat allows the flavors to deepen and the potatoes to become meltingly tender without falling apart.
Step 7: Monitor and Finish the Cooking
Bake for two hours, occasionally checking to ensure there’s at least an inch of liquid below; top off with water if needed. After two hours, discard the foil but keep the lid on and bake for an additional hour. If the onions aren’t soft yet, give it another 30 minutes. You can even extend the cook up to 5 hours for an even richer result while maintaining perfect texture. To finish, a quick broil while brushing the potato tops with reserved bacon fat creates golden, crispy edges for a delightful contrast.
Step 8: Rest and Serve
Once out of the oven, let your coddle rest briefly. Sprinkle the remaining parsley on top, and when spooning portions into bowls, be sure to include some of that savory cooking liquid. Serve alongside crusty bread to soak up every comforting drop. Don’t forget to discreetly remove bay leaves as you go—they’re there for flavor, not for eating!
How to Serve Hearty Irish Coddle: A Traditional One-Pot Potato and Sausage Stew Recipe
Garnishes
A sprinkle of fresh, chopped parsley brings a cheerful green note that brightens the hearty stew, while an optional drizzle of good-quality olive oil or a dash of cracked black pepper adds a touch of elegance. For an extra indulgent twist, small pats of butter melting on the hot potatoes create a luscious finish.
Side Dishes
This stew is a meal on its own, but if you want to round it out, light salads with tangy dressings or steamed seasonal greens provide a refreshing contrast. And of course, nothing beats a thick slice of crusty bread for dipping into the rich, flavorful broth—simple, classic, and so satisfying.
Creative Ways to Present
For a charming presentation, serve the stew in individual rustic bowls or mini cast-iron pots to keep them hot while bringing that cozy pub feel to the table. Garnishing with additional fresh parsley or a lemon wedge can add color and a lively zing if desired. The layers inside the pot look beautiful when sliced into, revealing the rustic charm of this layered Irish classic.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Hearty Irish Coddle: A Traditional One-Pot Potato and Sausage Stew Recipe hold up wonderfully and can be stored in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making it even more delicious the next day.
Freezing
This stew freezes well, too! After cooling completely, transfer portions to freezer-safe containers or zip-top bags and freeze for up to two months. For best texture, avoid freezing for much longer to keep the potatoes from becoming too mushy upon reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warmth. If the stew looks thicker than you’d like, add a splash of broth or water to refresh the consistency. This easy reheating process makes it a perfect make-ahead comfort meal.
FAQs
Can I use other types of sausage?
Absolutely! While traditional Irish sausages add authenticity, any pork sausage with a bit of spice works well. You could also experiment with chicken or vegetarian sausages for variation, but keep in mind the flavor profile will shift.
Do I have to use bacon rind?
The rind is removed to prevent toughness in the stew. Keeping it out ensures that only tender, flavorful bacon pieces remain, contributing their delicious fat and smoky taste without an unpleasant chew.
What if I don’t have a Dutch oven?
You can use any heavy, oven-safe pot with a lid, such as a large casserole dish covered tightly with foil, though a Dutch oven is ideal for even heat distribution and moisture retention.
Can I add vegetables other than onions and potatoes?
Traditionally, coddle focuses on potatoes, onion, sausage, and bacon, but adding root vegetables like carrots or parsnips can introduce sweetness and texture. Just adjust the cooking time slightly to ensure everything softens evenly.
Is it necessary to broil the top at the end?
No, broiling is optional but does add a wonderful golden crust to the top layer of potatoes, contributing an appealing contrast in texture. If you prefer a softer finish, you can skip this step.
Final Thoughts
There’s just something so heartwarming about Hearty Irish Coddle: A Traditional One-Pot Potato and Sausage Stew Recipe that makes it a standout in any cook’s repertoire. Whether you’re cooking for family, friends, or just treating yourself, this timeless stew invites you to slow down, savor the rustic flavors, and enjoy the comforting embrace of a truly classic Irish meal. Grab your pot and ingredients, and dive into a bowl of cozy bliss tonight!
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Hearty Irish Coddle: A Traditional One-Pot Potato and Sausage Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: Irish
Description
Coddle is a traditional Irish one-pot stew featuring thick-cut bacon, Irish sausages, russet potatoes, and onions slow-baked to tender perfection. This hearty and comforting dish layers flavors beautifully as it simmers in a savory broth, making it a perfect rustic meal for cozy gatherings.
Ingredients
Meat
- 1 pound thick-cut bacon (about 10 slices)
- 1 pound uncooked pork sausage links, preferably Irish (5 to 6 links)
Liquids
- 2 cups low-sodium chicken broth (or 2 cups reconstituted chicken or ham bouillon paste or cubes and water, prepared as per package directions), divided
Vegetables
- 3 pounds russet potatoes (5 to 6 medium)
- 4 medium yellow onions
- 1/2 bunch fresh parsley
Seasonings
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon ground white pepper or freshly ground black pepper, divided
- 3/4 teaspoon dried thyme, divided
- 3 bay leaves, divided
Serving
- Crusty bread, for serving (optional)
Instructions
- Preheat the oven: Arrange a rack in the middle of the oven and heat it to 300°F to prepare for slow baking the dish.
- Cook the bacon: Trim and discard the rind from the bacon, then cut into 2-inch pieces. In a 7-quart or larger Dutch oven over medium heat, cook the bacon gently, stirring occasionally, until the fat becomes translucent and watery liquid evaporates, about 10 minutes. Avoid browning or crisping the bacon. Transfer cooked bacon to a plate with a slotted spoon.
- Brown the sausage: Remove all but 2 tablespoons of bacon fat from the pot. Add the uncooked sausage links and cook over medium heat until lightly browned on both sides, approximately 1 1/2 minutes per side; sausages won’t be fully cooked yet. Transfer sausages to the plate with the bacon.
- Deglaze the pot: Pour 1/4 cup of the chicken broth into the pot and scrape up any browned bits from the bottom. Pour this liquid into a small heatproof bowl and set aside.
- Prepare vegetables and herbs: Peel and slice the potatoes into 1/3-inch thick rounds. Peel and slice the yellow onions into 1/3-inch-thick rings. Separate the rings by hand. Finely chop parsley leaves until you reach about 1/3 loosely packed cup.
- Cut sausages and divide ingredients: Slice the sausages into 1 1/2-inch pieces. Divide the sausages, bacon, potatoes, onions, and parsley into three equal piles for layering.
- Assemble the coddle: In the Dutch oven, layer one-third of each ingredient in the following order: onion rings, bacon, sausage pieces, potato slices sprinkled evenly with 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried thyme, parsley, and one bay leaf. Press down firmly to compact. Repeat the layering two more times with the remaining ingredients, reserving some parsley for garnish.
- Add broth and start cooking: Pour the remaining 1 3/4 cups of chicken broth along with the reserved deglazed liquid over the top layer of potatoes. Bring the mixture to a boil on the stovetop over medium-high heat, about 5 minutes. Cover the pot tightly with aluminum foil and then the lid.
- Bake the coddle: Transfer the covered pot to the oven. Bake for 2 hours. Check to ensure there is always at least 1 inch of liquid at the bottom; add water if needed. Remove the foil (keep the lid on), and bake for an additional hour.
- Check doneness and optionally broil: Ensure onions are soft; if not, cover and bake for another 30 minutes. Remove from oven. Optionally, preheat the broiler. Brush the top potato layer with reserved bacon fat and broil until edges turn golden brown, about 7 minutes.
- Rest and serve: Let the coddle rest uncovered for 10 minutes. Sprinkle with reserved parsley. Serve in bowls with juices from the pot, removing bay leaves as you serve. Offer crusty bread for dipping if desired.
Notes
- This dish can be cooked longer than the recipe states—up to 5 hours total—just be sure to monitor the liquid content to prevent drying out.
- Use Irish pork sausages if possible for authentic flavor, but any pork sausage will work.
- Deglazing the pot after cooking bacon and sausages adds depth to the broth and should not be skipped.
- Broiling the top at the end adds a delicious crispy texture to the potato layer but is optional.
- Leftovers keep well refrigerated and flavors intensify after a day.
