Dublin Coddle is a hearty traditional Irish winter stew made with potatoes, sausages, and bacon. It’s an easy dinner idea that’s comforting, filling and perfect for cold winter nights.
AN EASY IRISH STEW RECIPE
Hello thare Monday! Today’s meat and potatoes is brought to you by the Irish! Easy, real food, homemade, comforting stew.
By the way, hope your week is off to a great start! Mondays are so hard, especially when the clock moves 1 hour forward. Ugh…
Truth? I feel so sleepy right now. Like, jet lagged or somethin’. WELP!
I can’t even remember how I got through getting the little ones ready for school this morning… I was half-asleep.
…which might also have something to do with binge watching The People v. O.J. Simpson, last night. At least I’m caught up! (AND hooked!)
I have two things to say today: ‘Lo there, friends! Supwcha der, sham!? That’s probably all I know in Irish slang, but I’m also just stating the obvious – it’s Irish week! St. Pat’s is around the corner and Dublin Coddle is in order.
WHAT IS A DUBLIN CODDLE?
Have you ever had a Dublin Coddle? I have a very off-the-boat Irish uncle and you better believe that this amazing stew happens often, but it doesn’t happen often enough. A mess that starts with sausages and bacon, and ends with flavorful and soft layered potatoes… GIMME!!
Maybe it’s too obvious, but I SO love layered casseroles, all in one pot, and in the oven. All the work I have to do takes up just a cutting board and a knife. The rest is done by our bestie, the oven.
Besides the truth that it’s easy to make, and it’s the most cozy and comforting food known to humans, it is the most delicious hearty Irish dish that will warm your heart and your belleh.
Honestly though? You would be wise to make this happen if you’re into the whole Irish and St. Patty’s thing.
No. Scratch that. If you love damn good food, you should just go into the kitchen, walk in there right now, and make it. AND, you guys will want to eat it forever.
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TOOLS USED IN THIS RECIPE
Dublin Coddle Recipe
- 3 cups low sodium beef broth*
- 1 pound smoked sausages , cut into thin rounds**
- 1/2- pound thick-sliced good quality smoked bacon , chopped into cubes***
- 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 fresh ground pepper to taste
- 2 tablespoons chopped fresh parsley
- Preheat oven to 425F.
- In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer 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 minutes.
- Ladle into bowls and garnish with fresh parsley.
*Use low sodium vegetable broth in place of the beef broth
**Use turkey sausages
***Use turkey bacon
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.
50 comments on “Dublin Coddle Recipe”
This is the 1st time making Irish Coddle. It came out well. Very tasty and talk about a comfort food!! 5 stars.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
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.
Thank YOU! I am very glad you enjoyed it! 🙂
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.
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.
Make this for St Patrick’s Day (Eve). Everyone liked it, my grandson even had seconds.
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
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.
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.
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.
Can you just cover your casserole dish with aluminum foil if you don’t have a lid?
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
Tried this over the weekend. It is so delicious!!! 🙂 Definitely a keeper recipe. Thanks!
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….
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.
What size casserole dish did you use??
I use a 6 quart dutch oven, but anything that’s around 3 quarts (like a 9×13 dish) will work.
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 🙂
That is NOT a Dublin coddle.. That’s a casserole. A Dublin coddle is boiled sausages, ham pieces and rashers with onion, potatoes and carrot and it is a soup. I am a Dubliner, I make coddle weekly. https://en.m.wikipedia.org/wiki/Coddle
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!
I’d like to see your more traditional recipe, Stacey, I plan to give a few different recipes a try and find my favourite 🙂
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?
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! 🙂
What kind of sausages do you use? Kielbasa, breakfast, or something else?
Hi Billy! Yes, Kielbasa, not breakfast sausages.
Can you make this in the crockpot?
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!
Quick question, can this be made the night before??
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!
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!
This looks so good–but does it really serve 1? I feel like I might be looking in the wrong place for serving sizes.
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. 🙂
I’ve never heard of Dublin Coddle before but it looks delicious!
It’s pretty amazing. It’s like the ultimate meat and potatoes dish! 😀
This is comfort food at it’s finest!! YUM!
This looks like a great meal!! So comforting and flavorful! Can’t wait to try it.
What a comforting and delicious dinner. I know my family would enjoy this!
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!
This looks so flavorful and comforting! Would love to try this for St. Patrick’s day! 😀
special occasion are made to be special = I’ll do it the original way and diet later…
Hi Janet!! I think you’ll love this one! The flavors are incredible! Let me know how it goes. Have a great night! xo
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!
How does one cube bacon? .do you just mean cut
Hi! Yep, just cut it up into little square-shaped pieces. Or not… you can just cut it however it’s easiest for you. 🙂
Now THIS is comfort food! YUM!
Oh my goodness.. My husband would just love this! Maybe I’ll surprise him and make it for St. Paddy’s day!
Well, St. Patrick’s almost here and that’s on my bucket list!
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.
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. 😀