Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew

Bowl of Dublin Coddle with sausages, bacon, potatoes, and onions in a rich broth, garnished with parsley.
Dublin Coddle—an Irish classic with sausages, bacon, and potatoes simmered to savory perfection.
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What Is Dublin Coddle?

Dublin Coddle is a hearty, comforting Irish stew traditionally made with pork sausages, bacon, potatoes, and onions. This rustic dish hails from the heart of Dublin and is especially beloved during the colder months and festive occasions like St. Patrick’s Day. Its name, “coddle,” refers to the gentle simmering method used to meld flavors slowly over time.

Unlike more refined Irish fare, coddle is a no-frills, one-pot wonder that showcases the simplicity and soul of home cooking. It’s often served with crusty bread to soak up the rich broth and is known for its warming, savory depth. Recipes vary slightly, but the essence remains the same: layers of meat and vegetables cooked low and slow.

This version draws inspiration from trusted sources like Sainsbury’s Magazine, Ethnic Spoon, Wholefully, Olivia’s Cuisine, and Chef Billy Parisi—each adding their own twist to this timeless Dublin classic.

Origins and Cultural Significance

The word “coddle” comes from the cooking technique—gently simmering ingredients over low heat. Dublin Coddle has humble roots, born out of necessity in working-class homes where leftovers were repurposed into nourishing meals. Families would layer sausages, bacon, and vegetables in a pot and leave it to simmer while they were out, returning to a warm, ready-to-eat dish.

Historically, coddle was a staple in Dublin households, especially among laborers and tradesmen. Its popularity stemmed from its affordability, ease of preparation, and ability to feed a crowd. It’s often associated with Irish literary icons like James Joyce and Samuel Beckett, who referenced it in their works, further cementing its cultural status.

Today, Dublin Coddle remains a symbol of Irish resilience and resourcefulness. It’s not just food—it’s tradition. Whether served at a family gathering or a pub on a rainy evening, coddle continues to evoke nostalgia and pride in Dublin’s culinary heritage.

Ingredient List

Here’s what you’ll need to make a classic Dublin Coddle:

Core Ingredients:

  • Pork sausages (Irish bangers preferred for authenticity and flavor)
  • Bacon (streaky or back, chopped)
  • Potatoes (waxy varieties like Yukon Gold hold their shape best)
  • Onions (sliced thick for texture)
  • Garlic (minced)
  • Carrots (optional but add sweetness and color)
  • Leeks (optional, for added depth)
  • Bay leaves (for aroma)
  • Thyme (fresh or dried)
  • Black pepper (to taste)
  • Stock (chicken, beef, or vegetable—your choice)
  • Butter or olive oil (for sautéing)

Optional Additions:

  • Guinness or hard cider (adds richness and Irish flair)
  • Parsley (for garnish)
  • Allspice (a pinch for warmth)
  • Flour (to thicken the broth if desired)

Bold Tip: Use high-quality sausages and waxy potatoes for the best texture and flavor. Avoid floury potatoes, which may break down during cooking. Fresh herbs and a splash of Guinness elevate the dish from humble to heavenly.

Step-by-Step Cooking Instructions

Oven Method (Wholefully & Sainsbury’s Style)

  1. Preheat oven to 300°F (150°C).
  2. Brown the sausages in a skillet over medium heat until golden. Remove and set aside.
  3. Add chopped bacon to the same pan and cook until crisp. Remove and drain excess fat.
  4. Sauté onions and garlic in a bit of butter or olive oil until translucent.
  5. In a large oven-safe pot or Dutch oven, layer ingredients: start with potatoes, then add sausages, bacon, onions, carrots, and herbs.
  6. Pour in stock until ingredients are just covered. Add a splash of Guinness or hard cider if using.
  7. Add bay leaves, thyme, and black pepper.
  8. Cover tightly with a lid or foil and bake for 2–3 hours. Check occasionally to ensure liquid hasn’t evaporated.
  9. Serve hot, garnished with parsley and crusty bread on the side.

Stovetop Method (Ethnic Spoon Style)

  1. In a large pot, brown bacon and sausages over medium heat. Remove and set aside.
  2. Sauté onions, garlic, and leeks in the rendered fat until soft.
  3. Add sliced potatoes and carrots, stirring gently.
  4. Return sausages and bacon to the pot.
  5. Add stock to cover ingredients. Include herbs and optional Guinness.
  6. Simmer gently over low heat for 45–60 minutes, stirring occasionally.
  7. Taste and adjust seasoning. Thicken with flour if desired.
  8. Serve warm, topped with fresh parsley.

Bold Tip: Layering ingredients ensures even cooking and deeper flavor. Don’t rush the simmer—slow cooking is key to a rich, comforting coddle.

Bowl of Dublin Coddle with sausages, bacon, potatoes, and onions in a rich broth, garnished with parsley.

Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew

This Dublin Coddle is a rustic Irish stew made with layers of savory sausages, crispy bacon, tender potatoes, and onions, all slow-simmered in a flavorful broth. Traditionally served in Dublin pubs and kitchens, this one-pot wonder is perfect for chilly nights, St. Patrick’s Day celebrations, or when you crave something cozy and satisfying. Simple ingredients, rich flavor, and minimal prep make this a timeless comfort food classic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine European, Irish
Servings 6
Calories 450 kcal

Equipment

  • Large oven-safe pot or Dutch oven
  • Skillet
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Ladle or serving spoon

Ingredients
  

  • 6 pork sausages (Irish bangers preferred)
  • 6 slices bacon (streaky or back), chopped
  • 4 medium waxy potatoes (e.g., Yukon Gold), sliced
  • 2 onions, thickly sliced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 1 leek (optional), sliced
  • 2 bay leaves
  • 1 tsp thyme
  • ½ tsp black pepper
  • 3 cups chicken, beef, or vegetable stock
  • 1 tbsp butter or olive oil

Optional Add-ins:

  • ½ cup Guinness or hard cider
  • 1 tbsp parsley (for garnish)
  • Pinch of allspice
  • 1 tbsp flour (for thickening)

Instructions
 

Oven Method:

  • Preheat oven to 300°F (150°C).
    Brown sausages in a skillet; set aside.
    Cook bacon until crisp; drain excess fat.
    Sauté onions and garlic in butter until soft.
    In a Dutch oven, layer potatoes, sausages, bacon, onions, carrots, and herbs.
    Pour in stock and optional Guinness.
    Add bay leaves, thyme, and pepper.
    Cover tightly and bake for 2–3 hours.
    Garnish with parsley and serve hot.

Stovetop Method:

  • Brown bacon and sausages in a large pot.
    Sauté onions, garlic, and leeks.
    Add potatoes, carrots, herbs, and stock.
    Simmer gently for 45–60 minutes.
    Adjust seasoning and garnish before serving.

Notes

  • Tastes even better the next day—store in airtight container for up to 4 days.
  • Freeze in portions for up to 2 months.
  • Reheat gently to preserve texture.
  • Use high-quality sausages and waxy potatoes for best results.
  • Layer ingredients for even cooking and deeper flavor.
  • Avoid overcooking sausages before baking—they’ll finish in the broth.
Keyword Comfort Food, Irish stew, one-pot meal, sausage recipe, St. Patrick’s Day, traditional Irish