Dublin coddle is a traditional Irish stew that is warm, cozy, and loaded up with sausage, bacon, and potatoes! It is cooked low and slow and will make your entire house smell incredible! Serve it for St. Patrick's day, or any day of the year when you are in the mood for something extra comforting!
Best Dublin Coddle Stew Recipe
You've probably noticed that corned beef and cabbage is a popular choice when it comes to serving an Irish meal for St. Patrick's day. While I do love some corned beef (take a look at my Instant Pot and crockpot versions), I think it's time to consider serving up some Dublin coddle for the occasion!
This dish is perfect for cold winter nights or anytime you crave a warming and nourishing meal that is full of classic Irish flavors. So, roll up your sleeves, grab a pot, and get ready to make a bowl of Dublin coddle that will warm both your heart and your belly.
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If you are hosting a St. Patrick's day party or just like to celebrate, make sure to take a look at all of these Irish recipes and fun shamrock recipes!
🤔 What Is Dublin Coddle
Dublin coddle is a traditional Irish stew that originated in Dublin in the 17th century. It is a hearty and satisfying meal that is typically made with sausages, bacon, potatoes, and onions, and then slow-cooked until the flavors meld together in a delicious and comforting way.
The name "coddle" comes from the cooking process, which involves gently simmering the ingredients in a covered pot, or "coddling" them, until they are tender and flavorful.
🥘 Dublin Coddle Ingredients
The star of the show here is pork sausage, so make sure you choose a high-quality type that you love! Of course, you'll be able to find all of these items at your preferred grocery store so you won't have to hunt anything down!
- Bacon - 8 slices of bacon, chopped.
- Pork Sausage - 1 pound of pork sausage. Use a high-quality sausage such as bratwurst or Polish sausage.
- Potatoes - 4 large potatoes that have been peeled and sliced into rounds.
- Onions - 2 large yellow onions, sliced.
- Chicken Broth - 2 cups of chicken broth. You can use water if that is all you have on hand.
- Bay Leaves - 3 bay leaves.
- Parsley - 2 tablespoons of chopped fresh parsley.
- Salt & Pepper - ½ teaspoon of salt and pepper, to taste. Make sure you taste your stew before adding seasoning, as this dish can be salty already!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Dublin Coddle
Dublin coddle is cooked low and slow in the oven, but you should still brown the bacon and sausage first! Go ahead and grab a large skillet, a Dutch oven (or oven-safe pot), and a knife to slice everything up!
This recipe is for 6 hearty servings, but you can stretch it further when served alongside some bread!
- Preheat. Preheat your oven to 300°F (145°C).
- Brown the bacon. In a large skillet, cook 8 slices of chopped bacon over medium heat until crispy. Then remove it using a slotted spoon and set it aside.
- Cook the sausage. In the same skillet, add 1 pound of pork sausages and cook them over medium heat until they are browned on all sides. Then, remove them from the skillet and cut them into bite-sized pieces.
- Layer. In a large oven-safe pot or Dutch oven, layer 4 large, sliced potatoes and 2 sliced onions, then add the sausage and bacon pieces on top.
- Add remaining ingredients. Pour 2 cups of chicken broth over the ingredients in the pot, add 3 bay leaves, and sprinkle 2 tablespoons of chopped parsley over everything. Season with salt and pepper to taste.
- Cook. Cover the pot with a lid and bake in the preheated oven at 300°F (145°C) for about 2 hours, or until the potatoes are tender and the flavors have melded together. Remove the bay leaves and serve immediately.
Serve with a side of crusty bread and a pint of Guinness for a classic Irish meal. Irish soda bread would be perfect for soaking up the broth! Enjoy!
💭 Angela's Tips & Recipe Notes
- For even more flavor, try using Irish-style bacon, also known as back bacon, instead of regular bacon.
- You can also add in other ingredients like carrots or turnips for more texture and flavor.
- If you like a thicker broth, mix a tablespoon of flour with a little bit of water and add it to the pot before baking.
- The bacon and sausage make this a relatively salty dish, to begin with, so it is best to not add any seasonings until the end. Make sure you taste it before adding any additional salt!
🥡 Storing & Reheating
Keep any leftovers in a sealed container in the refrigerator for up to 4-5 days. Store in an airtight freezer container for up to 3-4 months. Thaw in the fridge overnight before reheating.
Reheating Dublin Coddle
Leftovers can be reheated in a skillet on the stove top over medium heat, or in the microwave. They're even more flavorful the next day!
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❓ FAQ
If you are trying to be as authentic as possible, then bangers are the best choice! However, it may not be super easy to find Irish sausages in America, so you can use whichever kind you like- just opt for ones that are high quality (such as bratwurst or Polish sausage).
You can use any kind of waxy or all-purpose potatoes. I would avoid ones that are high in starch (such as Russets) since they will absorb the broth and fall apart. Yukon gold potatoes are a favorite of mine, but you can also try out some red potatoes!
Sure! Go ahead and brow your bacon and sausage in a skillet as directed and then add everything to your crockpot. Cook on low for 4-6 hours or high for 2-3 hours.
🍀 More Irish Recipes
- Irish Potato Candy - Little bite-sized potatoes that are actually coconut candy coated in cinnamon!
- Colcannon - A classic Irish mashed potatoes recipe that features kale or cabbage!
- Cornish Pasties - Delicious handheld meat pies that have a wonderful golden crust!
- Irish Nachos - Imagine your favorite type of nachos, but with thinly sliced potatoes instead of chips!
- Irish Stew - Another warm and cozy stew for celebrating St. Patrick's day!
- Irish Coffee - A tasty hot cocktail that is perfect for all of the coffee lovers out there!
📋 Recipe
Dublin Coddle
Ingredients
- 8 slices bacon (chopped)
- 1 lb pork sausage
- 4 large potatoes (peeled and sliced into rounds)
- 2 large onions (sliced)
- 2 cups chicken broth (or water)
- 3 bay leaves
- 2 tablespoon fresh parsley (chopped)
- ½ teaspoon each, salt & pepper (to taste)
Instructions
- Preheat your oven to 300°F (145°C).
- In a large skillet, cook the chopped bacon over medium heat until crispy. Then remove it using a slotted spoon and set it aside.8 slices bacon
- In the same skillet, add the sausages and cook them over medium heat until they are browned on all sides. Then, remove them from the skillet and cut them into bite-sized pieces.1 lb pork sausage
- In a large oven-safe pot or Dutch oven, layer the sliced potatoes and onions, then add the sausage and bacon pieces on top.4 large potatoes, 2 large onions
- Pour the chicken broth over the ingredients in the pot, add the bay leaves, and sprinkle the chopped parsley over everything. Season with salt and pepper to taste.2 cups chicken broth, 2 tablespoon fresh parsley, ½ teaspoon each, salt & pepper, 3 bay leaves
- Cover the pot with a lid and bake in the preheated oven at 300°F (145°C) for about 2 hours, or until the potatoes are tender and the flavors have melded together. Remove the bay leaves and serve immediately.
Equipment You May Need
Notes
- For even more flavor, try using Irish-style bacon, also known as back bacon, instead of regular bacon.
- You can also add in other ingredients like carrots or turnips for more texture and flavor.
- If you like a thicker broth, mix a tablespoon of flour with a little bit of water and add it to the pot before baking.
- The bacon and sausage make this a relatively salty dish, to begin with. Make sure you taste it before adding any additional salt!
- To store: Keep any leftovers in a sealed container in the refrigerator for up to 4-5 days.
- To freeze: Store in an airtight freezer container for up to 3-4 months. Thaw in the fridge overnight before reheating.
- To reheat: Leftovers can be reheated in a skillet on the stove top over medium heat, or in the microwave in 1-minute increments until heated through.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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