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Irish coddle (potato and sausage stew)

Laura in the Kitchen · ♥ 1.3K likes · 32.8K views · 7 min video

Read about sausage in the BrightCulinary Book

Irish coddle (potato and sausage stew), from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:02
  • bacon
Roughly chop the bacon and start it in a cold pan so it renders its fat fully before it crisps.
Rendering bacon from a cold panRendering
▶ 1:18
  • 1 whole onion
  • potatoes
  • pork sausages
  • garlic
Thinly slice the onion; chop the potatoes chunky; chop parsley and garlic.
Prepping onion, potatoes and sausagesSlicingRead
▶ 1:48
Move the bacon and its fat to a larger pot; add the sausages and cook until deeply coloured.
Browning the sausagesSearingRead
▶ 2:17
Remove the sausages and blot excess fat with a paper towel.
▶ 2:40
Add the onions and cook until caramelized and well coloured.
Caramelizing onions, then garlicCaramelizing
▶ 3:06
Add the garlic for 30 seconds to a minute, after the onions have colour so it does not burn.
▶ 3:22
  • parsley
  • ½ cup Guinness
Deglaze with Guinness, about half a cup.
Deglazing with GuinnessDeglazingRead
▶ 4:06
  • salt
  • pepper
Add the potatoes, bacon, parsley, salt and pepper and stir to coat the potatoes in the juices.
Building the pot and stewing low and slow
▶ 4:39
Return the seared sausages and cover with a couple of cups of beef stock.
▶ 5:04
  • 2 cup beef stock
Cover and cook low and slow for an hour and a half to two hours.
▶ 5:43
  • fresh parsley
Top with fresh parsley and serve with bread.
Serving and tasting