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This one-pot Dublin coddle with tender potatoes, savory sausage, and smokey bacon will be your go-to stew for winter. It’s comforting, filling, and perfect for cold nights.
Why I Love This Dublin Coddle Recipe
Dublin coddle is the only dish you’ll want to set on the table when it’s cold outside.
- Little oil. The bacon fat that renders during cooking is all this stew needs.
- Authentic. There are no strange ingredients and it tastes just like what you’d find in restaurants in Dublin.
- Wholesome. There’s savory sausage, smokey bacon, potatoes, carrots, and onions in every bite.
- Comforting. Few things say “comfort food” like Irish stew on cold nights.
What Is Dublin Coddle?
Dublin coddle is a traditional sausage-based stew from Dublin, Ireland. It’s made with simple veggies like potatoes, carrots, and onions that are layered before they’re topped with broth. Herbs like thyme and rosemary can be added for fragrance, but they’re not necessary. Once the potatoes are tender, this hearty stew is often served for dinner with a side of soda bread.
Recipe Ingredients
Tender potatoes and broth lay the groundwork for a good stew, creating a comforting base that’s enhanced by the rich flavors of the following ingredients:
- Beef broth – I prefer low-sodium versions. Chicken and veggie broth work too.
- Smoked sausages – Italian sausage is a good swap. Avoid hot dog sausages.
- Smoked bacon – Thick-cut bacon is best for this.
- Russet potatoes – Baby potatoes and even Yukon Golds are fine.
- Yellow onions – Feel free to use white onions.
- Carrots – It’s a great opportunity to use up long-forgotten carrots in the fridge that aren’t as crisp anymore.
- Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
- Fresh parsley – This is an optional garnish. You can also use fresh basil.
How To Make Dublin Coddle
It’s just like making your favorite stew but everything’s added in layers. Scroll to the bottom of the post for the full recipe card.
- Prepare the broth. Preheat the oven to 425F. Mix the broth, sausage, and bacon in a large Dutch oven over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes. Remove the sausage and bacon (set them aside) but reserve the broth.
- Layer it. Grease the Dutch oven with cooking spray. Place a third of the potatoes along the bottom. Add a third of the carrots and onions on top. Season with salt and pepper. Add a layer of the boiled sausages and bacon as well. Repeat for all of the ingredients.
- Bake it. Pour in the reserved broth. Cover the Dutch oven and pop it into the oven for 40 minutes. Remove the lid and add 1/2 cup water if the mixture looks dry. Return it to the oven (uncovered) for 15 minutes or until lightly browned on top.
- Serve. Remove it from the heat. Let it cool for 5 minutes. Ladle it into bowls and garnish with parsley. Enjoy!
Tips & Variations
- Brown the sausage. This should be the very first step. Add 1/2 tablespoon olive oil into the Dutch oven over medium heat. Add the sausage and stir well. Cook it until browned. Add the bacon and let it cook for 5 minutes. Pour in the broth and continue with the recipe as usual.
- Add beer. Swap 1/2 of the broth for Guinness beer or your favorite dry stout. It’ll add malty character to the stew.
- Use leftovers. Chop up leftover baby carrots, bell peppers, mushrooms, broccoli florets and add them in to reduce food waste.
Serving Suggestions
This homemade Dublin coddle is a hearty winter main. Enjoy it on its own or with a side of bread. Try my Focaccia or Garlic Breadsticks. Some of my Skillet Soda Bread will help you keep things super Irish. My Roasted Vegetable Salad is another easy side.
How to Store & Reheat Leftovers
This recipe isn’t freezer-friendly because the veggies would soften too much once thawed.
- Fridge: Place it in an airtight container for up to 4 days. You can also cover the Dutch oven with foil to reduce clean-up.
- To reheat it: Microwave it for up to a minute or until warm. You can also heat it in the Dutch oven (covered) over medium heat for 10-12 minutes.
More Stew Recipes To Try
- Brunswick Stew
- Beef Stew with Sweet Peas and Tomatoes
- Macedonian-Style Vegetable and Meat Stew {Turli Tava}
- Mulligatawny Stew
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Dublin Coddle
Ingredients
- 3 cups low sodium beef broth
- 1 pound smoked sausages,, cut into thin rounds
- ½ pound thick-sliced good quality smoked bacon,, diced
- 2 pounds russet potatoes,, (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
- 2 yellow onions,, sliced into thin rounds
- 3 large carrots,, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
- salt and freshly ground black pepper,, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425˚F.
- In a large saucepan, combine the beef broth, sliced sausages, and bacon and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Transfer the sausages and bacon to a bowl and reserve the broth.
- Lightly grease a dutch oven or casserole dish with cooking spray.
- Spread one-third of the potatoes on the bottom of the casserole dish.
- Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
- Spread a layer of the previously prepared sausages and bacon over the layer of onions.
- Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
- Pour the reserved broth over the entire dish.
- Cover with a lid and bake in the oven for 40 minutes.
- Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes or until lightly browned on top.
- Remove from oven and let stand 5 to 8 minutes.
- Ladle into bowls and garnish with fresh parsley.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is nothing like a genuine Coddle.