Dublin Coddle

Originally published March 17th 2014 updated March 6th 2023

Dublin Coddle is a simple traditional Irish stew that typically consists of a combination of potatoes and pork sausages braised in a flavorful broth. Sop up the cooking broth with a loaf of soda bread for a St. Patrick’s Day feast.

Easy Irish Dublin Coddle Recipe

Much of the food we enjoy in the South was introduced to us by those who settled here. Dublin Coddle is believed to have been initially created to use up leftovers, but has evolved into a beloved Irish classic. My Irish friends tell me that every house in Ireland has their own version, with subtle variations depending on the cook’s preferences. I’m so happy they introduced us to this simple, yet delicious type of stew. It’s a dish that’s perfectly suited for any day, but it’s especially festive to make for a St. Patrick’s Day celebration. How to make simple Dublin Coddle: (Scroll down for full printable recipe.)

• Prepare Dish – Preheat the oven to 350°F. Spray a 13×9 inch casserole with cooking spray and set aside.
• Bacon – In a large skillet over medium-high heat cook the sliced bacon until crisp. Remove with a slotted spoon to paper towels to drain. Reserve 1/4 cup in pan.
• Sausages – Add the pork sausages to the bacon drippings, cooking for around 3 minutes just until browned on both sides. They don’t have to be fully cooked, they’ll finish cooking in the oven. Remove the sausages from the pan.
• Onion – Toss the onion wedges into the hot pan for 1-2 minutes to deglaze and season the onion wedges with drippings. Remove from the stovetop.
• Assemble – In the bottom of the casserole begin layering with 1/2 of everything beginning with potatoes, pork sausages, onion wedges, and bacon. Season each layer with salt and black pepper and 1 Tbsp parsley. Adjust salt and pepper to your taste. Repeat, ending with potatoes. Reserve 1 Tbsp parsley for the top after baking.
• Stock – Tuck bay leaves into the mixture then pour chicken stock over the top.
• Bake – Cover with foil and bake per the recipe then ncover and continue to bake another 15 minutes OR until the potatoes are fork tender and the top is golden. Broil to brown further, if desired.
• Serve – Remove bay leaves and sprinkle with reserved parsley, just before serving.

How  to Make Homemade Dublin Coddle Recipe

While the ingredients are simple, I wanted to mention just a few things for your coddle making success:

• Ingredients you’ll need to make the BEST Dublin Coddle: Bacon, onion, potatoes, pork sausages, salt, black pepper, bay leaves, chopped parsley and chicken stock.
• Kitchen tools you’ll need: A sharp knife and cutting board, measuring cups and spoons, skillet and 13 x 9 inch baking dish.
• Variations: Some cook’s may use ham in place of bacon. Others may add carrots for color and added texture.
• The stew is slowly simmered in the oven and seasoned simply with salt, black pepper and herbs. You could certainly include any additional herbs that you enjoy, if desired.
• Is Dublin Coddle a stew? It’s very much like a stew consisting of potatoes, onion wedges, smoked sausages and bacon cooked together in a thin broth. This recipe begins on the stovetop then finishes in the oven.
• What if I don’t have a Dutch oven? I make Dublin Coddle using my large Dutch oven which can go from the stovetop to the oven seamlessly. You can do the same, or begin on the stovetop and transfer to an oven safe casserole dish as I demonstrate in this recipe, either way will work. When making it in a Dutch oven, the cooking time may need to be reduced slightly. Check it at 1 hour and adjust from there.
• So few ingredients are needed for this dish that I highly recommend using good quality pork sausages for this recipe. Visit your trusted butcher or buy them fresh from the meat case at your local market.
• Do I have to use Yukon Gold potatoes? You can use russet potatoes should you prefer to, for this dish.
• Should I thicken the stock for Dublin Coddle? Please note, the broth for this casserole isn’t designed to be gravy-like as you might expect with a classic beef stew. If desired, you can always add more stock or broth at the end of cooking, or serve warmed cooking broth on the side.
• A loaf of freshly baked Irish Soda Bread to sop up the delicious broth is the ideal accompaniment.
• Store Cooked Dublin Coddle chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

More Irish Inspired Recipes to Make

• Corned Beef and Cabbage is a one pot meal.
• Guinness Beef Stew features a rich and full bodied sauce.
• My Corned Beef Hash can be made with or without eggs to round out the meal.
• Get the party started with this creamy Reuben Dip.
• These Reuben Nachos are made using waffle fries for the base.
• Looking for more St. Paddy’s Day eats?  Try my very popular recipe for Braised Cabbage with Potatoes and Smoked Sausages.
• Irish Coffee from Boulder Locavore.

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Helpful Kitchen Items:

• 13 x 9 inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives