Description
A cozy and easy Irish comfort food stew featuring smoky bacon, tender sausages, and soft potatoes simmered with onions and herbs for a soulful, hearty meal.
Ingredients
Scale
- 1 lb (450 g) pork sausages (preferably thick Irish-style with natural casings)
- 6–8 slices (6 oz / 170 g) streaky bacon rashers, thick-cut, non-smoked
- 4 medium potatoes (about 1 lb / 450 g), waxy variety like Yukon Gold or red potatoes
- 2 large sweet yellow onions, thinly sliced
- 2 garlic cloves, minced
- 3 cups (720 ml) chicken or vegetable stock
- 4 sprigs fresh thyme (or less dried thyme)
- 2 bay leaves
- 2 tbsp (30 g) butter
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup (120 ml) Irish stout or mild ale
Instructions
- Prep your ingredients: Peel potatoes and cut into ½ inch (1.25 cm) thick slices. Slice onions thinly and mince garlic. Cut bacon rashers into 2-inch (5 cm) pieces. Separate linked sausages if needed.
- Brown the bacon and sausages: Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add bacon pieces and cook about 5 minutes until crisping and fat renders. Remove bacon with slotted spoon and set aside. Add sausages and brown on all sides for 5-7 minutes. Remove and set aside with bacon.
- Sauté onions and garlic: Reduce heat to medium-low. Add butter to pot with remaining fat. Add sliced onions and cook gently, stirring often, until soft and translucent (about 6 minutes). Add minced garlic in last minute and stir until fragrant.
- Layer the stew: Return bacon and sausages to pot. Arrange potato slices evenly over meat. Tuck in thyme sprigs and bay leaves. Pour in stock and add stout or ale if using. Liquid should just cover ingredients; add water if needed.
- Simmer gently: Bring to a gentle simmer over medium-low heat. Cover with tight lid and cook undisturbed for 35-40 minutes until potatoes are tender and flavors meld. Avoid stirring too often to keep potatoes intact.
- Final seasoning and rest: Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper. Let stew rest off heat for 5 minutes before serving.
Notes
Do not rush browning the bacon and sausages as it builds flavor. Keep heat low when sautéing onions to avoid bitterness. Slice potatoes thickly to keep them intact during simmering. Stir gently and infrequently to preserve layers. If stew is too thin, simmer uncovered to reduce; if too thick, add stock or water gradually. Leftovers taste better after resting overnight. Can be made in a slow cooker on low for 6-7 hours.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 475
- Sugar: 4
- Sodium: 700
- Fat: 27.5
- Saturated Fat: 10
- Carbohydrates: 32.5
- Fiber: 3.5
- Protein: 27.5
Keywords: Dublin coddle, Irish stew, sausage stew, bacon stew, comfort food, easy Irish recipe, cozy dinner