Dublin Coddle-inspired Guinness® Stew with Irish Bacon
with potatoesCalories
:
836 kcalProtein
:
50.9g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
450 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
100 grams
Irish Bacon Lardons
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Parsnip
10 grams
Parsley
2 unit(s)
Garlic
2 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
300 grams
Potatoes
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3499 kJ
Energy (kcal)836 kcal
Fat35.7 g
of which saturates13.2 g
Carbohydrate80.4 g
of which sugars23.6 g
Dietary Fiber11.7 g
Protein50.9 g
Salt9.6 g
Potassium970.6 mg
Calcium54.7 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking steps
1
- Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into chunks.
- Roughly chop the parsley (stalks and all).
- Trim the carrot and parsnip, then half lengthways. Chop widthways into 2cm chunks.
- Peel and chop half the potatoes into 3cm chunks.
- Chop the sausages into thirds.
2
- Place a large pot over high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon and sausages until golden, stirring regularly, 3-5. Once browned, remove from the pot and set aside (they shouldn't be fully cooked at this stage). IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Remove from the pot and set aside.
3
- Return the pot to medium-high heat and add the onion and garlic.
- Cook for 2-3 mins. Season with salt and pepper.
4
- Add the carrot, parsnips and the chopped potatoes to the pot.
- Stir in the Guinness® stock paste, stock annd 800ml water (per 2P).
5
- Pop the sausages and bacon lardons back into the pot.
- Bring the coddle to a simmer and cook until the potatoes have begun to break down into the liquid and the coddle becomes thicker, 20-30 mins.
- Season to taste with salt and pepper.
6
- Stir the chopped parsley through the coddle.
- Divide between bowls.
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