Dublin Coddle
A hearty and comforting one-pot stew from Dublin, featuring tender sausages, savory bacon, potatoes, and onions slowly simmered in a flavorful broth. It's the ultimate Irish comfort food, perfect for a chilly evening.
For 4 servings
4 steps. 80 minutes total.
- 1
Step 1
- a.Brown the Meats
- b.In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon.
- c.Cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and has rendered its fat.
- d.Using a slotted spoon, transfer the crispy bacon to a plate, leaving the fat in the pot.
- e.Add the sausages to the same pot and brown them on all sides, about 6-8 minutes. They do not need to be cooked through. Remove and set aside with the bacon.
- 2
Step 2
- a.Layer the Coddle
- b.Add the sliced onions to the pot with the rendered fat. Sauté for 5 minutes until they soften and become translucent.
- c.Turn off the heat. Arrange half of the sliced potatoes over the onions in an even layer.
- d.Sprinkle with half of the chopped parsley, thyme, salt, and pepper.
- e.Arrange the browned sausages and crispy bacon over the seasoned potatoes.
- f.Top with the remaining sliced potatoes to create the final layer. Sprinkle the rest of the herbs and seasonings over the top and add the bay leaf.
- 3
Step 3
- a.Simmer Gently
- b.Carefully pour the chicken broth into the pot along the side, so as not to disturb the layers. The liquid should come about three-quarters of the way up, leaving the top layer of potatoes partially exposed to steam.
- c.Bring the pot to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting to maintain a very gentle simmer.
- d.Cover the pot tightly and let it 'coddle' for at least 75-90 minutes. Do not stir the pot during this time, as it will break up the potatoes.
- e.The coddle is ready when the potatoes are fork-tender and the broth is flavorful.
- 4
Step 4
- a.Serve and Garnish
- b.Remove the pot from the heat. Carefully remove and discard the bay leaf.
- c.Gently ladle the coddle into warm bowls, ensuring each serving gets a mix of potatoes, sausages, and bacon.
- d.Garnish with a sprinkle of fresh parsley and serve hot with crusty bread or Irish soda bread to soak up the broth.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect coddle is a very slow, gentle simmer—never a rolling boil. This 'coddling' process makes the ingredients incredibly tender.
- 2Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape well during the long cooking time and won't disintegrate.
- 3Resist the urge to stir! Coddle is a layered dish. Stirring will make it mushy and cloudy.
- 4For a deeper flavor, you can deglaze the pot with a splash of Irish stout or white wine after sautéing the onions, before layering the potatoes.
- 5Like many stews, Dublin Coddle is often even more flavorful the next day. Reheat gently on the stovetop.
Adapt it for your goals.
Richer Broth
For a richer, deeper broth, substitute 1 cup (240 ml) of the chicken broth with a dark Irish stout like Guinness.
Herbaceous TwistHerbaceous Twist
Add a sprig of fresh rosemary along with the thyme and bay leaf for a more complex herbal aroma.
Root Vegetable AdditionRoot Vegetable Addition
While not strictly traditional, you can add a layer of sliced carrots or parsnips along with the onions for extra sweetness and nutrients.
Why this is on our healthy list.
Rich in Protein
The pork sausages and bacon provide a substantial amount of high-quality protein, which is crucial for muscle repair, immune function, and maintaining body tissues.
Sustained Energy Source
Potatoes are packed with complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy to keep you fueled.
Source of B Vitamins
Pork is a good source of B vitamins, particularly Thiamine (B1) and Niacin (B3), which are essential for converting food into energy and supporting nervous system health.
Frequently asked questions
Dublin Coddle is a traditional Irish one-pot stew originating from Dublin. It's a simple, hearty dish made by slowly simmering pork sausages, bacon (rashers), potatoes, and onions in a broth.