Irish Sausage And Bacon Stew Recipes

DUBLIN CODDLE (IRISH BACON, SAUSAGE, POTATO, AND ONION STEW)

Steps:

• Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Cut into halves length-wise and then halves cross-wise. Set aside. Reserve bacon fat in a bowl.
• In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and cut into halves length-wise then halves cross-wise. Set aside.
• Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
• Layer cooked onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper.
• Add leeks, garlic, dried thyme, chopped parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
• Pour in the stock. Cover and bring stock to a boil.
• Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
• Serve with chunks of soda bread.

IRISH BEEF STEW

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

DUBLIN CODDLE

Steps:

• Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
• Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.

IRISH LAMB STEW

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT

Steps:

• Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
• Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
• Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
• Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
• To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

IRISH SAUSAGE AND BACON STEW

Steps:

• Place the onions and potatoes in a large saucepan.
• Cut the bacon into pieces and add it too.
• Season with salt and pepper.
• Add the cold water and lay the sausages on top.
• Place the pan over a high heat and bring to a boil.
• Dissolve the stock cube in the water.
• Lower the heat once it comes to a boil, taking the water down to a simmer.
• Cover and cook for 20 minutes.
• Remove the lid, increase the heat and boil for 10 minutes.
• Add in the frozen peas, parsley and any more salt and pepper, if needed.
• Serve in soup bowls, with a knob of butter on top if you like to make the sauce richer and mash into the potatoes as you're eating.