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Dublin Coddle

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.

Dublin coddle in the Dutch oven with fresh parsley on top.

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.

Close-up of Dublin coddle with lots of sausages.

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.
Grabbing a spoonful of Dublin coddle.

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

Dublin coddle in the Dutch oven with fresh parsley on top.

Dublin Coddle

Katerina | Diethood
This hearty Dublin coddle recipe with potatoes, carrots, onions, and smokey bacon is an easy winter stew with Irish flair.
4.89 from 9 votes
Servings : 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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

Calories: 539 kcal | Carbohydrates: 35 g | Protein: 19 g | Fat: 35 g | Saturated Fat: 12 g | Cholesterol: 78 mg | Sodium: 1142 mg | Potassium: 1246 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 5220 IU | Vitamin C: 14.9 mg | Calcium: 47 mg | Iron: 2.5 mg

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.

Course: Dinner
Cuisine: Irish
Keyword: dublin coddle, dublin coddle recipe
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51 comments on “Dublin Coddle”

  1. This is the 1st time making Irish Coddle. It came out well. Very tasty and talk about a comfort food!! 5 stars.

  2. Wow! This was delicious! Earthy, savory and comforting. Served this with some homemade Irish Soda Bread and a pint of Guinness. Yummm! Be sure to slice your veggies at 1/2 inch, so the timing works.

  3. It’s literally not coddle but please do continue to preach about pretentiousness while telling someone actually from Dublin what a coddle is. People have there different ways of doing Coddle but they actually make coddle and this recipe is not even close to it.

    1. Avatar photo
      Cheryl Rudolph

      If it’s not a true coddle, oh well! It’s still delicious. Don’t hate. just appreciate the fun that is all about sharing recipes.

    1. I just made this but did a few adjustments so my parents would like it and we all loved it will make again for sure

      1. Avatar photo
        Vanessa Mullen

        I’m confused. So the bacon goes i in raw? How does it cook up?…does it get crispy? I’m planning to use American bacon. This whole
        Dish sounds like a warm hug lol.

        1. Katerina - Diethood
          Katerina Petrovska

          Hi!
          Yes, the bacon goes in raw, but if you want to fry it up, first, go right ahead. It will crisp up in the oven a bit, but as I said, if you want to, you can fry it beforehand.

  4. I made this last night. Wow delicious!! Absolute flavour riot. The only problem was the baking time. I baked it according to the recipe and ended up transferring it to my instantpot. If I had to guess I’d say 2 hrs in the oven. Totally doable but I ran out of time.

  5. Stacey I went to check the wiki definition of coddle as well and found the comment rather more accurately says “Coddle is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe.”Wikipedia

  6. Avatar photo
    Marylou Hershberger

    Tried this over the weekend. It is so delicious!!! 🙂 Definitely a keeper recipe. Thanks!

  7. I was so looking forward to making this then looked at the sodium level….I can only hope it tastes as good as it looked….

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      It really is good, but it’s those smoked sausages that contribute to most of the sodium. If you can, find ones that are reduced in sodium and that should help. I know Eckrich definitely makes them.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I use a 6 quart dutch oven, but anything that’s around 3 quarts (like a 9×13 dish) will work.

  8. This was REALLY good! I love that it’s simple ingredients but the outcome is really flavorful. My picky husband has already asked that I make it again so it’s a win for me 🙂

    1. Don’t be so pretentious. Every family has their own coddle recipe. Perhaps you should open your mind and give this recipe a try. It is brilliant!

    2. I’d like to see your more traditional recipe, Stacey, I plan to give a few different recipes a try and find my favourite 🙂

  9. Wanted to double chcck- you do not cook the bacon or sausage beforehand and do you recover the pot before cooking it the last 15 minutes?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Sue! Right, you don’t have to cook the bacon and sausages beforehand and don’t cover the pot for those last 15 minutes because you want the top to brown a bit. Hope you’ll enjoy it! 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Tara! I have never tried making it in the crock pot, so I can’t say for sure. Wish I could help, but I really have no idea. 🙂 Thank you!

    1. Yes, definitely…..all the reading I have done has said that many times the Coddle was made and then allowed to cool (or go in fridge overnight, if you want for the next day) and eaten as a snack when everyone came home from the bar! 🙂 I bet the flavours would develop even more if you had it the next day, the way a stew or chili would….good luck!

  10. I made this recipe tonight for my husband and it was perfection!!! We both loved it. It is so tasty that no alterations or additional seasonings were needed at all! Wonderful and definitely going in my keeper list. Thanks so much for sharing!

  11. This looks so good–but does it really serve 1? I feel like I might be looking in the wrong place for serving sizes.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Becky! No, you’re looking in the right place, but instead of 8, the recipe card plugin changed that to “1”. So sorry about that! Thank you for catching the mistake. 🙂

  12. Avatar photo
    Michelle | A Latte Food

    Ugh, the time change is killer! It always throws me off for a week or so, but the lighter evenings are great! And what a fun Irish meal! It looks incredible!

  13. Avatar photo
    Andi @ The Weary Chef

    This looks so flavorful and comforting! Would love to try this for St. Patrick’s day! 😀

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Janet!! I think you’ll love this one! The flavors are incredible! Let me know how it goes. Have a great night! xo

  14. Now you have me completely confused (not that that is hard to do), was going to do an Irish stew as usual but this sounds so darn good and easy! Maybe I can make this next week with some ham left from Easter?? I can’t wait to try it!

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! Yep, just cut it up into little square-shaped pieces. Or not… you can just cut it however it’s easiest for you. 🙂

  15. Oh my goodness.. My husband would just love this! Maybe I’ll surprise him and make it for St. Paddy’s day!

  16. Interesting way of preparing the bacon and sausages before using them in the casserole dish though I wonder if it were possible to reduce the fat by frying the bacon chunks separately before adding to the dish along with the broth/boiled sausages and discarding the bacon fat.

    1. Katerina - Diethood
      Katerina Petrovska

      HI!!! 😀 I think you’re right – it would definitely reduce some of those calories, but it does add some amazing flavor to the broth. :-)))
      For the blog, I went with the recipe that my uncle gave me so to have a more traditional way to prepare it, but for my own personal use, I turn to all the somewhat healthier alternatives that I can. 😀

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