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.
Serve with a side of crusty rustic bread or Irish soda bread and a pint of Guinness for a classic Irish meal.
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You've probably noticed that corned beef and cabbage is a popular choice when serving an Irish meal for St. Patrick's Day.
While I 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 whenever you crave a warming and nourishing meal full of classic Irish flavors.
So, roll up your sleeves, grab a pot, and prepare to make a bowl of Dublin coddle that will warm your heart and your belly.
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 typically made with sausages, bacon, potatoes, and onions and then slow-cooked.
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.
🥘 Ingredients
The star of the show here is pork sausage, so make sure you choose a high-quality type that you love.
- 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!*
🔪 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. Add 1 pound of pork sausages in the same skillet 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.
💭 Angela's Pro Tips & Recipe Notes
- Enhancing Flavor with Bacon: For a richer taste, consider using Irish-style or back bacon in place of standard bacon.
- Adding Vegetables: Incorporate vegetables such as carrots or turnips to enrich the dish with additional texture and flavors.
- Thickening the Broth: For a thicker broth, whisk together a tablespoon of flour with some water and stir it into the pot prior to baking.
- Seasoning Caution: Given the inherent saltiness from the bacon and sausage, hold off on adding any seasonings until the final stages of cooking. Always taste the dish first before deciding to add extra 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
Leftovers can be reheated in a skillet on the stovetop over medium heat or in the microwave. They're even more flavorful the next day!
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❓ Recipe FAQs
Bangers are the best choice if you are trying to be as authentic as possible! However, it may not be super easy to find Irish sausages in America, so you can use whichever kind you like- 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 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 some red potatoes.
Sure! Go ahead and brown 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.
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📖 Recipe Card
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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 300°F (145°C).
- In a large skillet, cook the chopped 8 slices bacon over medium heat until crispy. Then, remove it using a slotted spoon and set it aside.
- Add the 1 lb pork sausage in the same skillet 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.
- In a large oven-safe pot or Dutch oven, layer the sliced 4 large potatoes and 2 large onions, then add the sausage and bacon pieces on top.
- Pour the 2 cups chicken broth over the ingredients in the pot, add the 3 bay leaves, and sprinkle the chopped 2 tablespoon fresh parsley over everything. Season with ½ teaspoon each, salt & pepper.
- 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.
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.
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