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Dublin Coddle Recipe (For St. Patrick’s Day and Chilly Days!)

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If you want to warm up on a brisk and chilly winter’s day or celebrate St. Patrick’s Day in true Dublin style, a Dublin Coddle is your authentically Irish recipe. It’s a traditional Irish Potato and Sausage Stew packed with hearty, warming flavors that slow cooks all in one pot – also helping you cut down on the washing up!

Dublin coddle in a grey casserole dish on a grey background next to a pair of forks.

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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…

YouTube video

Dublin Coddle Ingredients

The ingredient measurements are in the recipe card at the bottom of this post, but this list will get you started!

  • Bacon: I prefer thick-cut bacon
  • Irish Banger Sausages, but you can also use a good quality pork sausage, too
  • Aromatics: onions, leek (white and light green parts), bay leaves, fresh thyme and parsley, and garlic cloves.
  • Russet potatoes that are peeled and cut into large chunks are my preference, but you can also use Yukon gold or red potatoes.
  • Beef broth for simmering liquid

How to Make Dublin Coddle

Step-by-step instructions are in the recipe card below, but this quick overview will show you how simple this delicious Irish comfort food is to make!

Preheat the oven to 325 degrees F.

Step 1: Cook the bacon

In a skillet over medium-high heat, cook the bacon until crispy. Remove from skillet, and place on a paper towel to drain. Remove all but 1 tablespoon of the drippings in the skillet.

Step 2: Cook the sausage

Add the banger sausages to the skillet and cook, turning as needed, until they’re browned, about 15 minutes. Remove from the skillet, blot, and cut into chunks.

Step 3: Saute the onions

In the same skillet saute the onions until soft, about 5 minutes.

Step 4: Bake the Dublin Coddle

In a casserole dish or large Dutch oven, 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 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.

Frequently Asked Questions

Is there any way I can get the potatoes crispy?

Yes! I also make an Irish Pub Skillet Dublin Coddle where the potatoes are cooked on top like a hot pot.

I’ve seen other Dublin Coddle recipes that include beer. Shouldn’t I be adding some?

I don’t have beer in the house and I’ve found this coddle is just as delicious without. But, if you want to add some rich, hoppy flavors feel free to substitute a little of the broth for beer, or even a bit of Irish stout.

Close up of a Dublin Coddle with chunks of potato and sausage.

A few more recipes you might enjoy!

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A Dublin Coddle, Perfect for St. Patrick's Day and Chilly Days | 31Daily.com

Dublin Coddle Recipe

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.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Author: Stephanie Wilson

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 413kcal | Carbohydrates: 27g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 784mg | Potassium: 841mg | Fiber: 4g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 32mg | Calcium: 43mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dinner
Cuisine: Irish
Keyword: casserole, coddle, Dublin coddle, Irish coddle, potatoes, sausages, stew

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  1. Pingback: The Best Authentic Irish Cuisine – ilunnadya_ccu

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