Dublin Coddle Recipe (2024)

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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!

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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 acity 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 weremeat-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…

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

A few more recipes you might enjoy!

• Easy Slow Cooker Corned Beef and Cabbage Recipe with Potatoes
• Traditional Creamy Irish Potato and Leek Soup
• Irish Soda Bread with Buttermilk and Raisins
• Easy Shepherd’s Pie Recipe with Champ
• Cottage Pie Recipe with Puff Pastry