This recipe for a classic Irish stew called Dublin Coddle is perfect for St. Patrick’s Day. This was created for my client Jones Dairy Farm, but all opinions are my own.
When you shop at warehouse clubs like Costco or BJs, the momentum of the store has a funny way of making you feel like you absolutely need that gargantuan tub of hummus and of course you will use the four-pound block of cheddar in no time. Sometimes when I open the fridge, I am totally shocked by the stacks of yogurt that will take the kids weeks to go through — it seemed like such a sensible purchase at the time. Such was the case when I spied a package of Irish bangers a few weeks ago.
I knew — I just knew — that we could eat them.
That’s a lot of bangers. I mean a crazy lot. Truth be told, I had never even had bangers before — but that was part of the allure.
Bangers are a type of Irish sausage that’s fried until crisp on the outside. I recognized them because I end up writing about traditional Irish foods every March (spoiler: corned beef and cabbage is not a traditional Irish dish), and they are an essential part of bangers and mash, a tasty dish that combines perfectly cooked sausages with mashed potatoes (related: check out my recipe for Bangers and Mash with Mushroom Gravy on Momtastic).
Then I discovered Dublin Coddle, an Irish stew with bacon (actually, rashers … but it’s like bacon), sausage, potatoes and more. The recipe is typically flexible since it’s a throw-together dish that Irish cooks make to use up leftovers. I couldn’t wait to whip up my own version using the insane amount of bangers in my fridge (there’s still more!), bacon, potatoes and carrots. I mean, how could you go wrong with this combination?
Instead of rashers, I used Jones Dairy Farm’s Dry Aged Bacon in the stew. I love working with Jones bacon products because they have such great flavor. For this, I chopped and fried up the bacon and then removed it from the pot with a slotted spoon and also browned the onions in the bacon fat (swoon!) before assembling the stew, which bubbles away for about 30 minutes letting the flavors mix and mingle.
This soup … you won’t be disappointed. Try it with a buttered slice of Irish soda bread.
- 4 Irish bangers, about 10 oz. total
- 1/2 lb Jones Bacon, cut into 1/2-inch pieces
- 1 yellow onion, diced
- 1 lb fingerling potatoes, quartered
- 4 carrots, peeled and cut into 1-inch pieces
- 1 quart low-sodium chicken broth
- Fry the Irish bangers according to package directions until browned all over. Remove from the heat and cut into 1-inch pieces.
- In a Dutch oven, brown the bacon over medium heat until crisp. Remove from the pan with a slotted spoon to a paper towel-lined plate. Add the onions to the bacon fat and cook until golden, stirring frequently – about 8-10 minutes. Add the potatoes and carrots and cook for one minute.
- Drain the bacon grease from the Dutch oven, and then stir in the chicken broth. Add the pieces of Irish bangers and the bacon to the mixture and stir well. Cover, and cook on medium for 30 minutes.
- Remove from the heat and enjoy immediately.
Disclosure: I was compensated for creating this recipe but all opinions are my own.