If you have ever dreamed of diving into a warm, comforting meal that feels like a big Irish hug, then you absolutely must try the Hearty Irish Coddle: A Classic One-Pot Potato Stew with Bacon, Sausage, and Onions Recipe. This traditional Irish dish combines simple, humble ingredients into a soul-satisfying stew where tender potatoes, rich sausage, smoky bacon, and sweet onions soak up all the savory goodness in one pot. It’s such an effortlessly cozy meal that brings rustic charm and authentic Irish flavor straight to your table with every bite.
Ingredients You’ll Need
The magic of this dish lies in its simplicity and quality ingredients. Each plays a vital role in creating the stew’s texture, taste, and aromatic depth, proving that sometimes less truly is more in flavor.
- Thick-cut bacon, 1 pound: Adds smoky richness and fat that flavors the entire stew.
- Uncooked pork sausage links, 1 pound: Preferably Irish sausages for authentic seasoning and savory heft.
- Low-sodium chicken broth, 2 cups: Provides a gentle, flavorful base without overpowering the dish.
- Russet potatoes, 3 pounds: The hearty backbone, holding flavors and becoming tender and creamy as they slow-cook.
- Yellow onions, 4 medium: Bring sweetness and body, softening beautifully to contrast the meat.
- Fresh parsley, 1/2 bunch: Offers bright herbal notes and a fresh finish.
- Kosher salt, 3/4 teaspoon: Essential for seasoning every layer just right.
- Ground white or black pepper, 3/4 teaspoon: Adds mild heat and depth.
- Dried thyme, 3/4 teaspoon: Contributes earthy, aromatic undertones.
- Bay leaves, 3: Infuse a subtle, woodsy fragrance as the stew simmers.
- Crusty bread: Optional but highly recommended to soak up the luscious juices.
How to Make Hearty Irish Coddle: A Classic One-Pot Potato Stew with Bacon, Sausage, and Onions Recipe
Step 1: Preparing the Oven and Bacon
Start by preheating your oven to 300℉ and placing a rack in the middle. Trim the rind from your thick-cut bacon so the texture stays tender, then cut it into 2-inch pieces. Slowly cook the bacon over medium heat in a heavy pot, stirring gently until the fat renders and looks translucent. This gradual cooking releases that incredible bacon flavor without crisping it, ensuring the meat stays juicy and perfect for layering in the stew.
Step 2: Browning the Sausage
Leave just a bit of the bacon fat in the pot and add your pork sausage links. Brown them over medium heat for a minute and a half on each side—this gets them golden but not fully cooked. Browning adds a caramelized depth while keeping them juicy. Once done, remove the sausage and bacon to a plate to prepare for the layering steps.
Step 3: Deglazing for Maximum Flavor
Pour a quarter cup of chicken broth into the pot and scrape up those delicious browned bits stuck to the bottom. This process is key to capturing every bit of flavor left behind by the meats. Set this flavorful liquid aside for adding back into the stew later, as it will enrich the broth wonderfully.
Step 4: Preparing Vegetables and Herbs
Now for the hearty core: peel and slice the russet potatoes into 1/3-inch rounds, then peel and slice the yellow onions the same way, separating the onion rings with your hands for even layering. Chop fresh parsley finely—it adds a lovely fresh brightness that cuts through the richness. Setting these aside ready for layering is the secret to a neat, beautiful presentation.
Step 5: Layering the Coddle
Cut the sausages into 1 1/2-inch pieces and divide all your ingredients into thirds. In your Dutch oven, build layers starting with onion rings, followed by bacon, sausage, then potatoes sprinkled with salt, pepper, and thyme, finishing with parsley and a bay leaf. Press gently to compact the layers, then repeat two more times. This method ensures every bite is a perfect harmony of flavors.
Step 6: Adding Broth and Baking
Pour the remaining chicken broth and the reserved deglazed liquid evenly over the top layer. Bring the pot to a boil on the stovetop to activate the flavors, then cover tightly with foil and a lid. Transfer the pot to your preheated oven and bake for two hours. It’s important to keep an eye on the liquid—adding water if it evaporates—to keep everything tender and juicy. Continue baking, uncovered and covered as needed, until the onions are melt-in-your-mouth soft and the potatoes completely tender.
Step 7: Optional Broil for a Golden Finish
If you want to add an irresistible golden crust, brush the top layer of potatoes with some reserved bacon fat and broil for about seven minutes. This step adds a beautiful color and delicate crisp edge that contrasts perfectly with the soft interior.
Step 8: Resting and Serving
Rest your coddle for 10 minutes after removing it from the oven—this lets the flavors settle and the juices thicken slightly. Sprinkle with the reserved parsley for a splash of color and freshness. Serve scoops of the stew including juices into bowls, discarding bay leaves as you go. A side of crusty bread is a must-have to mop up those savory juices!
How to Serve Hearty Irish Coddle: A Classic One-Pot Potato Stew with Bacon, Sausage, and Onions Recipe
Garnishes
A simple sprinkle of freshly chopped parsley brightens the rich stew visually and flavor-wise. For a little extra indulgence, a small pat of butter melting slowly on top or a drizzle of good olive oil brings a silky finish.
Side Dishes
Though the coddle stands proudly on its own, pairing it with crunchy, buttered crusty bread or a fresh green salad balances the meal beautifully. Pickled vegetables add a nice contrast too, cutting through the richness with their tang.
Creative Ways to Present
Serve this Hearty Irish Coddle: A Classic One-Pot Potato Stew with Bacon, Sausage, and Onions Recipe in rustic bowls for that homey feel or individual mini cast iron skillets for impressive presentation. Garnish each portion with a bay leaf removed at the end and a small sprinkle of extra fresh herbs for table appeal.
Make Ahead and Storage
Storing Leftovers
This stew loves a little time to develop flavors, so leftovers are always better the next day. Store them tightly covered in the fridge for up to 3 days. The rich juices keep everything moist and tasty even after reheating.
Freezing
You can freeze portions in airtight containers or heavy-duty freezer bags for up to 3 months. Just be sure to leave some space at the top, as potatoes can expand when frozen. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid breaking down the potatoes further. Add a splash of broth or water if the stew seems too thick. Microwaving works too, but stir halfway through to reheat evenly.
FAQs
What type of sausage is best for this recipe?
Irish pork sausages bring authentic flavor with their seasoning blend, but any good-quality pork sausage works well. Avoid spicy sausages that might overpower the delicate balance of the dish.
Can I make this dish on the stovetop instead of the oven?
Yes, you can simmer the layers over low heat on the stovetop, covered, for about 3 to 4 hours, ensuring you check liquid levels regularly. The slow, gentle heat will still make the potatoes tender and flavors meld beautifully.
Is it okay to use other potatoes besides russets?
Russet potatoes are ideal because they hold their shape well and become tender and creamy when cooked for a long time. Waxy potatoes may become too firm or mushy, so try to stick with russets if possible.
How can I make this recipe less salty?
Use low-sodium chicken broth and be mindful when salting layers. Since bacon and sausage add natural saltiness, you might reduce the added kosher salt slightly to suit your taste.
Can I add vegetables to this dish?
Traditional coddle is quite simple, but adding root vegetables like carrots or parsnips can work well and add sweetness. Just slice them similarly and layer thoughtfully to cook evenly.
Final Thoughts
I truly hope you give this Hearty Irish Coddle: A Classic One-Pot Potato Stew with Bacon, Sausage, and Onions Recipe a try in your own kitchen. It’s one of those rare dishes that takes simple ingredients and turns them into a warm, delicious celebration of Irish comfort food. Whether you’re cooking for a family dinner or a cozy weekend treat, this coddle will fill your home with irresistible aromas and your belly with pure happiness.
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Hearty Irish Coddle: A Classic One-Pot Potato Stew with Bacon, Sausage, and Onions Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: Irish
Description
Coddle is a traditional Irish one-pot potato stew that combines layers of thick-cut bacon, Irish pork sausages, onions, and potatoes simmered slowly in chicken broth. This hearty, comforting dish uses simple ingredients and a long, slow oven bake to develop deep flavors and tender textures, making it a perfect warming meal that honors centuries-old Irish cooking traditions.
Ingredients
Meat and Broth
- 1 pound thick-cut bacon (about 10 slices)
- 1 pound uncooked pork sausage links, preferably Irish (5 to 6 links)
- 2 cups low-sodium chicken broth, or 2 cups reconstituted chicken or ham bouillon paste or cubes and water (follow package directions), divided
Vegetables and Herbs
- 3 pounds russet potatoes (5 to 6 medium)
- 4 medium yellow onions
- 1/2 bunch fresh parsley
Spices
- 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
Optional
- Crusty bread, for serving
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat the oven to 300℉ to prepare for slow baking the coddle.
- Cook Bacon: Trim off and discard rind from bacon. Cut bacon crosswise into 2-inch pieces. Place in a Dutch oven or heavy pot over medium heat, cook stirring occasionally for about 10 minutes until fat is translucent and watery liquid evaporates without browning. Transfer bacon to plate with slotted spoon.
- Cook Sausage: Remove all but 2 tablespoons of fat from pot. Add sausage links and cook over medium heat 1 1/2 minutes per side until lightly browned but not cooked through. Transfer to plate with bacon.
- Deglaze Pot: Pour 1/4 cup chicken broth into pot and scrape browned bits from bottom. Pour this liquid into a heatproof bowl and set aside.
- Prepare Vegetables and Herbs: Peel potatoes and slice into 1/3-inch rounds. Peel and slice onions into 1/3-inch-thick rings, separating them by hand. Finely chop parsley leaves to yield about 1/3 cup loosely packed.
- Cut Sausage Pieces: Slice sausage crosswise into 1 1/2 inch pieces. Divide sausage, bacon, potatoes, onions, and parsley each into three equal portions for layering.
- Layer Ingredients: In the Dutch oven, layer 1/3 of each ingredient starting with onion rings, then bacon, sausage pieces, potato slices sprinkled evenly with 1/4 teaspoon kosher salt, 1/4 teaspoon ground pepper, 1/4 teaspoon dried thyme, parsley, and 1 bay leaf. Press down firmly. Repeat two more times, reserving a small amount of parsley for garnish.
- Add Broth and Bring to Boil: Pour remaining 1 3/4 cups of chicken broth and reserved deglazed liquid over top layer of potatoes. Bring mixture to a boil on the stovetop over medium-high heat, about 5 minutes. Cover pot with aluminum foil and then the lid.
- Oven Bake: Transfer covered pot to preheated oven and bake for 2 hours. Check liquid level, ensuring at least 1 inch remains, adding water if necessary. Remove foil and cover again, baking for an additional 1 hour.
- Check Doneness and Optional Broil: Confirm onions are soft. If not fully tender, cover and bake 30 minutes more. Remove from oven. Optionally brush top layer of potatoes with reserved bacon fat and broil until golden at edges, about 7 minutes.
- Rest and Serve: Let coddle rest for 10 minutes. Sprinkle with reserved parsley. Serve portions with juices, discarding bay leaves as found. Offer crusty bread alongside to dip into flavorful broth if desired.
Notes
- The dish benefits from long, slow baking to develop deep flavors and tender textures.
- Make sure to keep at least 1 inch of liquid in the pot to avoid drying out.
- Broiling the top is optional but adds a pleasant golden crisp texture.
- Coddle can be cooked up to 5 hours total; check liquid levels during longer cooks.
- Use Irish-style sausages if available for authentic flavor.
- Discard bay leaves during serving as they are not edible.
- Serve with crusty bread to soak up the hearty broth.
