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Dublin Coddle recipe

Dublin Coddle recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

A true Irish dish which has been enjoyed for many a year by all Dublin people, soon to be enjoyed by your family over and over again! This is the bare bones traditional recipe but feel free to add garlic, a bay leaf or other fresh herbs for flavour. It's also good if you replace the water with cider.

26 people made this

IngredientsServes: 8

  • 250g (1/2 lb) smoked streaky bacon
  • 450g or 8 good quality sausages
  • 1 onion, thickly sliced
  • 8 large potatoes, peeled and quartered
  • Water, as needed
  • Freshly chopped parsley, to serve

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Cook the bacon in a large frying pan; once cooked, slice into big chunky pieces and transfer into a large casserole pot.
  2. Brown the sausages in the bacon fat; add to casserole pot.
  3. Soften the onions in the frying pan; add to the pot, along with the potatoes. Pour enough cold water in to cover the potatoes.
  4. Cover the pot, bring to a boil. Then simmer on a very low heat for 1 or 1 1/2 hours, or until the potatoes are tender.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (12)

Just as my mother used to make it!I prefer to quickly flash the sausages and onion in a little hot sunflower oil and allow the bacon to cook in the stew as opposed to cooking it first. A couple of bay leaves and chicken stock instead of water give it a bit more body.And don't forget the Lea & Perrins!-20 Jul 2011

Altered ingredient amounts.added a couple of crished garlic cloves-01 Aug 2008

I have made this a number of times. It is dead easy to make, full of flavour and satisfying. I have added whatever comes to hand and it has always turned out well.-28 Dec 2012

Dublin Coddle (Irish Sausage and Bacon Stew)

Fall shouts out for slow cooked (or coddled) dishes. The kind that warm the heart on a long, rainy day or a chill evening. I&rsquom going to go out on a limb and say that if you love stews, this dish will not only warm your heart, but it will warm your soul as well. Don&rsquot let the simple looks fool you, what this stew lacks in looks it more than makes up for in deep and complex flavors, all while retaining a lovely rustic, homey charm.

The coddle is a traditional Irish recipe that has been a favorite in Dublin since the 17th century. It&rsquos traditionally served with soda bread to mop up the juices, and trust me, you&rsquore going to want to mop them up, they&rsquore succulent.

The Dublin Coddle is a rustic, wholesome, and utterly wonderful stew of sausage, bacon, leeks and potatoes. Perfect for St. Patrick&rsquos Day or any other day of the year.

*For my friends who prefer to cook in a slow cooker, just follow the recipe up until it&rsquos time to layer the casserole and plunk the ingredients in your crock pot on low for 4 to 6 hours.

Dublin Coddle

Dublin is frequently hailed as a &lsquovibrant young multicultural city&rsquo - as, in many ways, it is and its recently settled multi-cultural population has brought unprecedented change (and variety) to its food - yet many visitors, and indeed residents, still wish to seek out the great traditional foods and drinks.

While street vendors hawking &lsquocockles and mussels&rsquo may be a thing of the past (or, at any rate, they have moved into the markets these days) unique dishes like Dublin Coddle (a simple stew of sausages, bacon, onion and potato) tell their own social history.

Although they have been out of favour in recent years, these specialities are still made and are now enjoying a revival of interest. Few of the specialist pork butchers that supplied the ingredients for Dublin Coddle and were so much a part of the city&rsquos everyday life remain, alas, although many that do, such as J. Hick & Sons of Dun Laoghaire, are outstanding &ndash and, of course, the ingredients are widely available from other butchers.

Said to be Dean Swift&rsquos favourite meal, this traditional dish is every bit as comforting as it sounds made on pay day or on Saturday nights, it is a very forgiving dish and always welcoming, whatever the time.

It combines two foods known since the earliest Irish literature - bacon and sausages - and, like all very simple dishes, success depends on the quality of the ingredients, so use the very best sausages you can find, and good dry-cured bacon.

The traditional version is a simple stew this modern variation (&ldquoCampbell&rsquos Coddle&rdquo) is made with the same ingredients but has a crispy topping.

450g /l lb good quality pork sausages
325g/12 oz streaky rashers, preferably dry-cured
6 large potatoes, peeled and thickly sliced
2 medium onions, peeled and sliced
4-6 carrots (about l lb/450g), scraped and sliced
1/2 pint/300 ml stock or water, or as required
4-6 tbsp freshly chopped parsley
l rounded tablespoon mild wholegrain mustard (optional)
Sea salt and freshly ground black pepper

Preheat a moderate oven, 350ºF, 180ºC, Gas mark 4.

Lay the sausages in a single layer in a large, shallow ovenproof dish. Put them into the oven to brown a little and release some of their fat. Put the thickly sliced potatoes into a saucepan, barely cover with cold water, bring up to the boil and par-boil for 5-10 minutes drain well. (This stage can be omitted if time in the oven is not at a premium.)

Trim any bits of bone or gristle out of the rashers, but don&rsquot bother to remove rinds set aside.

Remove the sausages from the oven, lift out with a slotted spoon and drain off all accumulated fat.

Arrange the sliced onions and carrots in the base of the baking dish, scatter with chopped parsley and seasoning then add the stock or water. Arrange the sausages on top of the vegetables, then the potatoes, and scatter with more parsley and seasoning.

Finally, add the rashers, spread out to cover the layer of potatoes as neatly as possible. Cook in the preheated oven for 40-50 minutes or until the vegetables are tender and the rashers and potatoes crispy and brown.

Alternatively, cook at a lower temperature, adding extra liquid as required, for as much longer as is convenient.

Serve with a green vegetable such as spring cabbage, lightly cooked in as little water as possible.

&lsquoThere are hundreds of Coddle recipes, but mine is the true Dublin one&rsquo

I was earwigging on the Luas one evening while a girl was describing Dublin Coddle to a friend from overseas. My ears pricked up, then she mentioned carrots, and I knew she was a blow-in.

Who ever heard of carrots in a Coddle?

A true Dublin Coddle is potatoes, bacon and sausages and it is the combination of these staple ingredients that makes a great dish. My Gran’s recipe is a potato soup with lots of onions, fresh parsley and thyme with chunks of bacon and slippery sausages.

There are hundreds of Coddle recipes – everyone has their own variation but the Scales version is the true one!

My Dad used to make it on winter Saturdays and we looked forward to it. It was always served with stories of old Dublin and the things he got up to when he was young.

The truly simply way to start a Coddle is with a packet of Erin Potato Soup (this is cheating a bit, but does save time). Another easy option is a pack of bacon pieces from Aldi or Lidl, it costs €1.99 for a kilo. Watch out for the smoked pieces, they’re not as tasty in a Coddle. You need to trim it well before adding it to the soup. Next in are two big onions sliced, a big bunch of thyme, a handful of chopped parsley and stir, cooking for about 30 minutes.

Add roughly diced potatoes to the soup – waxy potatoes are better than floury. When the potatoes are almost cooked, add the sausages, they only take about 15 minutes. Sometimes I use cocktail sausages for a bit of variety. Then add a half litre of full-fat milk, a good shake of white pepper and no salt.

The one thing I have learned over the years making Coddle is that it cooks quite quickly, about an hour altogether.

My daughter, when she moved to London, made it for Norwegian friends, only she cooked it so long the sausages melted into it. They didn’t know the difference, though, and loved it.

The first taste of Coddle is of a salty, herby, creamy, sweetish potato concoction, and the taste lingers a while. Coddle may be a poor man’s Boeuf Stroganoff but served hot with a dash of Lea and Perrins, every Dubliner feels like royalty.

Read Joan’s tips for food travel in tomorrow’s Saturday Magazine

  • 10 strips thick-cut applewood bacon, cut into 1-inch pieces
  • 1-3/4 pound (about 5) quality pork sausage
  • 4 small yellow onions, sliced
  • 2 tablespoons minced fresh parsley
  • 3-1/2 pounds russet potatoes, roughly peeled and diced into large bite-size pieces
  • kosher salt
  • black pepper
  • 2 cups low-sodium chicken broth
  1. Preheat oven to 300 degrees.
  2. Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
  3. Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
  4. Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
  5. Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
  6. Remove and ladle into bowls with a little of the broth abd serve immediately with crusty bread.

Traditional Dublin Coddle Recipe

I grew up Catholic, and back in the day, it was considered a “no-no” to eat before Mass. So you’d get up, wash and brush and find your church shoes and load up in the car. Sometime between the homily and communion, your stomach would start growling. During the last hymn, you’d be fidgeting in the pew, aching to get out. Then you’d pack back up in the car, drive home and wait for Sunday dinner! By that time you’d be starving!

I’ve got a hunch that dishes like this Traditional Dublin Coddle Recipe were invented for just this occasion. You can put it together, put it in a low oven or crock pot, and leave it alone for hours at a time. When you’re ready, it’s ready.

Treasures from Ireland

I visited Ireland a few years ago on a tour. It was great fun! We started off in Galway where I really enjoyed the small bars, each with live music playing each night. From there we just traveled down the coast, Killarney, Killkenney, Cork and Blarney Castle, and around to Dublin. I found the land to be beautiful and as green as they say. The people were very friendly and pleasant, and the food was really good! They pride themselves in natural foods – particularly their butter – and it shows in their cooking. The bread is amazing.

I did not gather this recipe in Ireland itself, but I heard it referenced several times, so I did a search for it when I got home. Like the Irish Stew recipe I posted recently, this dish has as many variations as there are mothers in Ireland! I like this one from my Facebook friend, James Aker. I did swap organic bouillon granules and spices for the Lipton onion soup mix that he originally called for, and I cook it in an oven instead on the stovetop – but otherwise it’s the same.

Why the Oven?

I prefer cooking this in the oven, as I can control the cook more carefully than I can on my stove burners. And, too, I think it reminds me of how my Mom would cook on a Sunday – there’s no way she’d have left the house with something on top of the stove, but in the oven – yeah, no problem.

You can vary the vegetables, just like they would have back in the day. And if you don’t want to bother with the spices, I see that Savory Spice has a Hudson Bay Beef spice blend that will work well for you.

Our version of a classic Montreal beef spice has a little twist to make it applicable on more dishes than just steak. We retained that classic French Canadian flavor and enhanced it even more. This blend works great as a rub or a marinade on several different types of food and in several different cooking applications.[More]

Dublin Coddle

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Dublin Coddle

A favorite in my family, Dublin coddle is one of the tastiest Irish food recipes you'll find. We keep it in our collection of Saint Patrick's Day recipes so that we can make it for the holiday, but we tend to serve it once a month in the cooler weather.

Looking for more terrific Irish food recipes? Check out our collection of Saint Patrick's Day Recipes: 8 Fresh Ideas for Dinner today!


  • 1 1 / 2 pound pork sausage, cut into 1-inch pieces
  • 1 1 / 2 pound smoked ham, cut into 1-inch dice
  • 1 quart boiling water
  • 2 large yellow onions, peeled and thinly sliced
  • 2 pounds potatoes, peeled and thickly sliced
  • 4 tablespoons chopped parsley
  • salt and freshly ground black pepper to taste


  1. Place the sausage and ham in the boiling water and boil for 5 minutes.
  2. Drain, but reserve the liquid.
  3. Put the meat into a large saucepan (or an ovenproof dish) with the onions, potatoes, and parsley.
  4. Add enough of the liquid to not quite cover the contents.
  5. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all ingredients are cooked but not mushy.
  6. You may need to remove the lid. during the last half of the cooking process.
  7. Season. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout..
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Dublin Coddle

Make this for St. Patrick’s Day. Seriously, you all need to stop what you’re doing and plan to cook this simple dish for your St. Patty’s Day dinner. Hopefully you have most of the ingredients on hand, at least the potatoes and onions….and beer, if not, proceed to the grocery store immediately.

A Dublin Coddle is an Irish dish that was prepared in order to use up leftovers – perfect! My favorite type of dish because I hate wasting food, and it’s a one-pot meal! When I can’t decide what to make for dinner, I make a one-pot meal, just chop all the veggies in the kitchen that look like they might be getting close to going bad, sauté them with some sort of meat, top with grated cheese, and tada, dinner! Kris’s favorite. (no, not really…he definitely prefers me planning meals over serving him a random assortment of cooked vegetable and meat topped with cheese).

With that being said, I did follow the general guidelines for making a Dublin Coddle because I really did want to post a recipe for St. Patty’s day. And I didn’t want to post the usual corned beef and cabbage or bangers and mash or something dyed green…. ya know? Anyway, I put some effort into planning this meal, and according to Wikipedia and about a dozen recipes that I read online, a Dublin Coddle traditionally contains potatoes, sausage, and onions. Most recipes have bacon in them too. And most use broth, but i thought, broth…psh, I’m cooking it in Guinness! And I added cabbage and garlic…and topped it with fresh sauerkraut and a little sprinkle of Swiss cheese. (I know Swiss cheese is not Irish but corned beef is Irish and Reuben sandwiches have corned beef and Swiss cheese….follow? Okay, good).

You can tweak the ingredients in this recipe with whatever you have on hand, just follow the same basic cooking method. But to keep it at least somewhat close to an actual Dublin Coddle, use potatoes, onions, and some sort of sausage as your base. You could throw everything in a crockpot and have the heavenly aroma of potatoes, onions, bacon, sausage, and beer greet you when you walk in the door after a long day of work, that is, if you’re good at planning. I, on the other hand, am not, and we often eat dinner late because I forget to factor in a two hour simmer on weeknights…. You are probably better off using a crockpot, just cook on low for six to eight hours.

This recipe is satisfying and the perfect combination for a St. Patrick’s Day meal. The kitchen smelled amazing while this was simmering! It doesn’t get any better than sausage, bacon, potatoes, onions, and cabbage. And beer, don’t forget the Guinness. I recommend drinking Guinness while eating this Dublin Coddle to enhance your St. Patrick’s Day experience. Enjoy!

Dublin Coddle

Heat the oil in a large frying pan, then add the onions, cooking over medium heat for five minutes.

Step 3

Cut the bacon into bite sized pieces. Place it in the pan with the onions, continuing to cook everything.

Step 4

Meanwhile, cut up the kielbasa into 2 inch pieces, adding them to the pan also.

Step 5

Raise the heat, stirring, to brown the meat.

Step 6

In a casserole dish (I use a 2 quart rectangle) layer the food starting with half the onion mixture, then half the carrots, then half the potatoes. Season with salt and pepper.

Step 7

Add the second half of the layers, ending with the potatoes.

Step 8

Next add the beef stock and the apple juice on top.

Step 9

Cover with a lid or with a double layer of aluminum foil.

Step 10

Put in the oven and cook for 45 minutes, checking to make sure everything isn't drying out.

Step 11

Next, lower the temperature to 350 degrees Fahrenheit for 30 minutes or until the potatoes and carrots are cooked.

Watch the video: Chef Dermots Dublin Coddle Demo (November 2021).