Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) Irish rashers (or thick-cut bacon), cut into 1-inch pieces
  • 1 pound (450g) pork sausages, ideally Irish bangers, cut into 1-inch pieces
  • 2 large onions, roughly chopped (about 300g)
  • 3 cloves garlic, minced
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 large carrot, peeled and sliced (about 150g)
  • 2 cups (475ml) chicken broth
  • 1 (14.9 oz/425g) can of Guinness stout
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • ¾ cup (180ml) milk
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Heat olive oil in Dutch oven. Brown rashers and sausages. Remove from pot and set aside.
  2. Add onions and garlic to the pot and sauté until softened.
  3. Layer potatoes, carrots, half of the rashers and sausage in the pot. Season with salt, pepper, thyme, rosemary, and bay leaf. Add the remaining rashers and sausage, then cover with the remaining potatoes and carrots.
  4. Pour in chicken broth and Guinness. Bring to a simmer, then cover and reduce heat to low.
  5. Simmer for 1 hour, or until potatoes are tender.
  6. While the coddle simmers, whisk together flour, baking powder, and salt in a bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Stir in milk, chives, and parsley until just combined. Do not overmix.
  7. Drop spoonfuls of dumpling dough onto the surface of the simmering coddle. Cover and cook for 15-20 minutes, or until dumplings are cooked through and fluffy. (Test by inserting a toothpick; it should come out clean).
  8. Remove bay leaf. Garnish with fresh parsley and serve hot.