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This one-pot Dublin coddle with tender potatoes, savory sausage, and smoky bacon will be your go-to stew for winter. It’s comforting, filling, and perfect for St. Patrick’s Day or any day!
If you’re looking for a cozy, traditional Irish stew, you have to try this Dublin Coddle recipe! Made with layers of hearty sausages, bacon, potatoes, and onions, it’s a simple yet flavor-packed dish that’s been enjoyed in Dublin kitchens for generations. While many celebrate St. Patrick’s Day with corned beef and cabbage, coddle food Dublin-style is a more authentic way to bring a taste of Ireland to the table.
This recipe comes straight from my Irish uncle, who swears by his version. But from what I’ve gathered, everyone has their own take on Dublin coddle—some bake it in the oven, others let it simmer low and slow on the stovetop, and some even toss it in a slow cooker. However you cook it, one thing stays the same: this comforting Irish dish is ridiculously easy to make and perfect for chilly nights.
Why We Love This Dublin Coddle Recipe
- Rich and Flavorful – This coddle recipe builds deep flavor from the rendered bacon fat, creating a hearty broth that soaks into the tender potatoes and sausage.
- Authentic Irish Recipe – Made with simple, traditional ingredients, this Irish Dublin coddle recipe stays true to what you’d find in a cozy pub. No unnecessary add-ins—just classic, comforting flavors.
- Hearty and Wholesome – Every bite is packed with salty sausage, smoky bacon, buttery potatoes, sweet carrots, and tender onions for the ultimate stew.
- Pure Comfort Food – Few dishes warm the soul like a steaming bowl of coddle on a chilly night. It’s the perfect dish to celebrate St. Patrick’s Day or enjoy as an easy weeknight meal.
What Is Dublin Coddle?
Dublin coddle is a traditional Irish 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 a rich broth create the perfect base for a hearty Dublin coddle stew. Below, I’ve included notes on ingredient swaps and substitutions, but be sure to scroll down to the recipe card for the full instructions and details.
- Beef Broth – A deep, rich broth gives the coddle its signature heartiness. I prefer low-sodium broth to control the saltiness, but chicken or vegetable broth work just as well if that’s what you have on hand.
- Smoked Sausages – Traditionally made with Irish bangers, but mild Italian sausage is a great alternative. Avoid using hot dog sausages, as they lack the hearty texture and depth of flavor needed for an authentic Irish Dublin coddle recipe.
- Smoked Bacon – Thick-cut bacon is best, giving the dish a smoky richness and rendering down to add incredible flavor to the broth. If you want to switch things up, try pancetta or even salt pork for a similar effect.
- Russet Potatoes – These starchy potatoes break down slightly during cooking, thickening the stew. If you prefer a firmer bite, Yukon Golds or baby potatoes are great substitutes.
- Yellow Onions – Essential for building flavor! If you’re out of yellow onions, white onions can be used.
- Carrots – A touch of natural sweetness balances the richness of the bacon and sausage.
- Salt and Black Pepper – I always use kosher salt for even seasoning and freshly ground black pepper for the best flavor.
- Fresh Parsley – While optional, a sprinkle of fresh parsley adds brightness and color.
How To Make Dublin Coddle
This meal is just like making your favorite stew but everything is added in layers.
- Prepare the broth. Preheat the oven to 425˚F. 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 the dublin coddle into bowls and garnish with parsley before serving.
Recipe Tips And Variations
- Go halfsies with the broth and beer. If you want to add some malty depth to the stew, swap out half of the broth for Guinness or your favorite dry stout. I do this with my recipe for Guinness beef stew and it gives the broth a heartier flavor that’s so good.
- Layer it right. The best way to cook Dublin coddle is by layering the ingredients properly. Start with onions, then potatoes, then sausage and bacon, and repeat. Keeping the potatoes on top helps them soak up all those delicious flavors without turning to mush.
- Easy on the salt. Bacon and sausage already bring a good amount of saltiness, so go easy when seasoning at the start. Give it a taste toward the end and adjust if needed.
- Throw in leftovers. Got extra veggies hanging out in the fridge? Chop them up and toss them in! Baby carrots, bell peppers, even some broccoli florets—whatever you need to use up. It’s a great way to reduce food waste and add more texture to your coddle.
Serving Suggestions
This homemade Dublin coddle is the ultimate cozy meal for a chilly night. Serve it as-is or pair it with some soda bread to soak up that rich broth—my focaccia or no knead bread are also perfect for the job. If you’re craving something fresh on the side, my roasted vegetable salad adds a nice balance. And of course, you have to finish it all off with an Irish coffee or Irish martini!
How to Store & Reheat Leftovers
Coddle doesn’t freeze well because the vegetables become too soft and mushy once thawed.
- Fridge: Store your coddle leftovers in an airtight container for up to 4 days. You can also keep it in the Dutch oven and cover it with foil to cut down on cleanup.
- To reheat it: Microwave individual portions for about a minute or until warmed through. For larger portions, reheat in the Dutch oven (covered) over medium heat for 10-15 minutes, stirring occasionally.
More Stew Recipes To Try
- Brunswick Stew
- Cowboy Stew
- Beef Stew with Sweet Peas and Tomatoes
- Vegetable and Meat Stew
- 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
- Prep. Preheat the oven to 425˚F.
- Boil the sausage and bacon. 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. Using a skimmer slotted spoon, spoon out the sausages and bacon, transfer them to a bowl, and reserve the broth.
- Layer the ingredients. Lightly grease a Dutch oven or casserole dish with cooking spray. Spread one-third of the potatoes on the bottom of the dish. Arrange 1/3 of the onions and carrots over the potatoes, and season it all with some salt and pepper.
- Continue to layer. Spread a layer of the previously prepared sausages and bacon over the layer of onions. Continue to layer all the ingredients two more times, seasoning with salt and pepper as you go along.
- Bake. Pour the reserved broth over the entire dish. Cover with a lid and bake in the oven for 40 minutes. Remove the cover and if the mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes or until lightly browned on top.
- Finish and serve. Remove the Dublin coddle from the oven and let it rest for 5 to 10 minutes. Ladle it into bowls, garnish with fresh parsley, and 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.
Haven’t made it sounds good except for boiled bacon
I agree! ๐ But it does add tons of flavor to the broth.
This is nothing like a genuine Coddle.