If you want to warm up on a brisk and chilly winter’s day or celebrate St. Patrick’s Day in true Dublin style, Dublin Coddle is your authentically Irish recipe.
Dublin Coddle is a historic, savory, and Irish hearty dish, slowly cooked and braised in broth with sausages and potatoes.
Irish Central says Dublin Coddle is, “a warming meal of sausages and potatoes, dates back to the 1700s and is traditionally thought of as a city dish eaten in the winter months.”
Historically served on Thursdays, Dublin Coddles offered a delicious way to use up leftover bacon and sausage before Fridays, which were meat-free days in the predominately Catholic country.
The Dublin Coddle was “a favorite of Jonathan Swift – the author of Gulliver’s Travels – and the dean of Christ Church in Dublin,” with “many references in Irish literature, including the works of James Joyce.”
Now, to authentically eat this Dublin Coddle, you simply must make an Irish Soda bread. It’s necessary, they say, to soak up the flavorful broth. Truthfully? Any excuse to make soda bread is good enough for me!
As they say in Ireland, “Lá Fhéile Pádraig Sona Duit!”
It’s pronounced, “Law Ale-yeh Pawd-rig Sunna Ditch!”
Here’s how it sounds…
A Dublin Coddle
A Dublin Coddle, Perfect for St. Patrick’s Day and Chilly Days
If you want to warm up on a brisk and chilly winter’s day or celebrate St. Patrick’s Day in true Dublin style, Dublin Coddle is your authentically Irish recipe. It’s a historic, savory, and Irish hearty dish, slowly cooked and braised in broth with sausages and potatoes.
- 1/2 lbs thick cut bacon (6-8 slices), chopped
- 1 lbs Irish banger sausages (or good quality pork sausage)
- 2 onions, sliced
- black pepper to taste
- 1 medium leek, white with light green parts, sliced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 6 russet potatoes, peeled and cut into large chunks
- 2 cups beef broth
Preheat the oven to 325 degrees F.
Cook the bacon in a skillet over medium-high heat. Drain on a paper towel, and reserve 1 tablespoon of the drippings in the pan.
Heat the skillet over medium heat and add the banger sausages. Cook, turning as needed until evenly browned, about 15 minutes. Remove the sausages from the skillet, slice and set aside.
Using the same skillet, saute the onions until soft, about 5 minutes.
In a casserole dish, layer the onions, half of the banger sausages, and bacon in the bottom of the dish, seasoning each layer with freshly ground black pepper to taste. Add the leeks, herbs, and garlic and finally top with the potatoes and remaining banger sausages and bacon. Season again with black pepper. Pour the beef broth over the sausages and vegetables.
Cover the casserole tightly with a lid or sheet of foil and bake for 40-45 minutes, or until the potatoes are tender.
Traditionally served with Irish Soda Bread to mop up the juices.
In my market, banger sausages are always stocked near the bratwurst. If you can’t find them, use a good quality pork sausage. This could be bratwurst, although the spices in the sausage are a bit different. Large breakfast sausages (not links) could also be substituted. Ask your butcher for recommendations as well.