Dublin Coddle Recipe
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This Dublin Coddle combines browned sausages, tender Yukon Gold potatoes, carrots, and onions in a rich broth for a hearty Irish dish that’s easy to make. It’s the kind of slow-cooked comfort food I crave on a cold day. The best part? It tastes even better the next day.
In my house, we enjoy Irish food all year, not just on St. Patrick’s Day. If you love comforting Irish meals as much as we do, I highly recommend making my classic shepherd’s pie or this homemade bangers and mash. Both are delicious and perfect for sharing with family and friends.
What is Dublin Coddle?
Dublin Coddle is a classic Irish dish made with roasted onions, sausages, carrots, and potatoes, all slow-cooked in a seasoned broth until tender. This centuries-old recipe dates back to the first Irish famine in the 1700s when people made use of whatever ingredients they had on hand, much like mulligan stew.
I have always found the history of Dublin Coddle fascinating. When people moved from rural areas to Dublin in search of work, they brought whatever they could to survive, including live chickens and pigs. Once the pigs were butchered, every part was used, and nothing went to waste. The leftover cuts were turned into sausages, combined with back bacon and root vegetables, and then simmered together in a pot. The result was a simple, hearty, and affordable stew that became a staple in Irish homes. It’s a dish rooted in resourcefulness and tradition, passed down through generations.
And here I am, sharing my Dublin Coddle recipe with you. It’s more than just ingredients; it’s tradition, comfort, and cooking that takes its time. I love making it for my family year-round and for my friends, especially when celebrating St. Patrick’s Day.
Ingredients and Substitutions
- Sausage – The classic sausage to use is an Irish Banger. However, bratwurst works very well for this Dublin Coddle.
- Yukon Gold Potatoes are what I prefer, but any waxy potato will work. You can use Russets or red potatoes if that’s what is available.
- Stock – I believe chicken stock is best for the most flavor in this recipe. You can also use vegetable stock, water or brodo.
- Onions, white, yellow, or sweet onions. I also used leeks and garlic cloves.
- Carrots – While not traditional, carrots have been used in a Dublin Coddle since the 1900s to add more vegetables and nutritional value.
- Fresh Parsley –a classic finish
- Butter – I prefer unsalted butter in my cooking to control sodium content.
- Thick-cut bacon or use regular-cut bacon if that’s all you have. The classic pork to use is known as a rasher in Ireland, which is very thick-cut back bacon.
How to Make Dublin Coddle
Cook the Bacon: Add the bacon to a large Dutch oven over medium to low heat and let it cook until it turns crispy brown. Then, transfer it to a bowl and set it aside.
Sear: Next, turn the heat up to medium and sear the sausages on both sides, just blistering them until brown to give them a little color. Then, set them to the side on a plate.
Sauté: The onions and leeks go in next. Give them a gentle season with salt, and then sauté over medium heat for 5 to 6 minutes.
Caramelize: Lower the heat to low and let the onions and leeks cook for another 10 to 12 minutes, stirring occasionally.
Add the Garlic: Then, stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
Sauté the carrots: Add the carrots to the pot and turn the heat back to medium. Then, let them cook for about 4 to 5 minutes, stirring occasionally.
Build the Layers: Once the carrots start to soften, sprinkle the crispy bacon back into the pot. Then, spread the seared sausages evenly over the top, spacing them a bit so they cook through evenly.
Pour and Season: Add the stock to the pot, making sure it covers the ingredients evenly. Then, season it with salt and pepper and stir.
Layer potatoes: Arrange the potato slices over the top. I like to fan them out evenly to cover everything in the pot.
Simmer: Season the potatoes with salt and pepper, then cover the pot with a lid. Let it simmer over low to low-medium heat for about an hour so all the flavors meld together and everything becomes tender.
Finishing Touches: Once the coddle is ready, remove the lid and drizzle melted butter over the potatoes. A quick roast in a hot oven gives them a golden, slightly crisp finish. Cook for 15 to 20 minutes to help the potatoes brown.
Serve: Ladle the coddle into bowls. I like to make sure I get a bit of everything in each serving, then sprinkle fresh parsley over the top.
Chef Tip + Notes
I highly recommend taking your time caramelizing the onions when making this Dublin Coddle recipe. I’ve made the mistake of rushing this step and ended up missing out on the deep, sweet flavor the caramelized onions bring. Trust me, the slow-cooked sweetness really makes the dish.
- The best potatoes for the job: I prefer Yukon gold potatoes because they hold their shape while becoming creamy inside. Other potatoes can work, but you may not get the same balance of textures.
- Don’t waste the flavor at the bottom: If too much fond builds up in the pot, I add a splash of water and scrape it up. That’s where a lot of flavor is hiding.
- Let it rest before serving: I like to let the coddle sit for a few minutes after taking it out of the oven so the flavors can blend together before I serve it.
- Use up extra pork for even more flavor: If I happen to have spare cuts of pork, I throw them in while the bacon is crisping. It’s a great way to use up leftovers.
Serving Suggestions
I like serving this Dublin Coddle straight from the pot while it’s still hot. The sausages are tender, the potatoes have absorbed the flavorful broth, and the onions melt into the dish. It pairs perfectly with my Irish soda bread, which is great at soaking up all the delicious broth.
For a complete meal, especially when I’m serving guests, I love finishing things off with my homemade Irish cake. It’s the perfect sweet treat to round out this hearty dish. And of course, a pint of Guinness on the side makes it feel like the ultimate Irish experience.
Make-Ahead and Storage
Make-Ahead: For freshness, it’s best to serve this coddle once it is finished cooking. However, it can be made up to 2 days ahead.
How to Store: This Dublin Coddle will keep well in the refrigerator, covered, for up to 5 days. It will also freeze well, covered, for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of the coddle to a medium-sized sauce pot and heat over low heat until hot.
More Irish Recipes
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Dublin Coddle Recipe
Ingredients
- 12 ounces thick-cut bacon, cut into 1” pieces
- 8 Irish Banger Sausages, or bratwurst
- 2 peeled thickly sliced yellow onions
- 2 rinsed thickly sliced leeks, green parts removed
- 4 finely minced garlic cloves
- 2 cups peeled carrots cut into ¼ moons
- 8 cups chicken stock
- 3 pounds peeled Yukon gold potatoes, sliced ¼” thick
- 2 tablespoons melted unsalted butter
- coarse salt and fresh cracked pepper tot taste
- chopped fresh Italian flat leaf parsley for garnish
Instructions
- Add the bacon to a large Dutch oven pot over medium to low heat and cook until crispy brown. Set them aside in a bowl.
- Next, turn the heat up to medium and sear the sausages on both sides just blistering them until brown to give them a little color. Set them to the side on a plate.
- Add in the onions and leeks, gently season with salt, and then sauté over medium heat for 5 to 6 minutes or until they start to turn brown.
- Turn the heat down to low and cook for a further 10 to 12 minutes to caramelize while stirring occasionally.
- Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
- Add the carrots, turn the heat back to medium, and sauté for 4 to 5 minutes just to help cook the carrots a bit.
- Sprinkle back in the bacon and then evenly spread the seared sausage overtop.
- Next, add the stock and season it with salt and pepper.
- Layer on and fan out the potato slices over top of everything else in the pot.
- Gently season the potatoes with salt and pepper, add on a lid, and cook over low-to-low-medium heat for 1 hour or until everything is cooked and tender.
- Remove the lid, drizzle on the melted butter, and place on a middle rack in the oven at 450°. Cook for 15 to 20 minutes to help brown up the potatoes.
- Garnish with chopped fresh parsley and serve in bowls.
Can I give it 10 stars! We absolutely love this and it is on the menu at least once a month – I love use sweet Italian sausage and the flavors are phenomenal. Thank you Chef !!
My pleasure!!
I’m about to make this for my bookclub dinner tomorrow. 8 cups of stock seems like a lot. Is this a soupy recipe, or more of a stew? Also, if I make it today to reheat tomorrow, will I lose the nice crispness on the taters? Should I save the last bake at 450 with butter until it’s reheated?
Love, love, love your recipes!!!
There is liquid, but it’s definitely not soupy. This makes a good amount.
Followed the recipe exactly. Delicious!
Many thanks!