Dublin Coddle
A hearty, one-pot Irish stew packed with tender sausages, smoky bacon, soft potatoes, and sweet onions, all slow-simmered in a savory broth. This comforting Dublin classic is humble, filling, and best enjoyed on a chilly evening with a chunk of crusty bread.
For 4 servings
- prep
Prep the ingredients.
1.Peel and slice potatoes into 1-inch thick rounds.2.Halve the onions and slice them thinly.3.Dice the thick-cut bacon into chunky lardons.4.Prick each sausage a few times with a fork. - assemble
Layer the coddle in the pot.
1.Arrange half of the sliced potatoes in the bottom of the Dutch oven.2.Scatter half of the sliced onions over the potatoes.3.Add all of the bacon lardons and arrange the sausages on top.4.Cover with the remaining onions and then the remaining potatoes. - simmer · ~90 min
Add liquid and simmer gently.
1.Pour in enough water to just barely come to the top layer of potatoes—do not fully submerge.2.Season with a pinch of salt and plenty of cracked black pepper.3.Cover with a tight-fitting lid and bring to a gentle boil.4.Reduce heat to low and simmer for 90 minutes until the potatoes are tender and the broth has thickened slightly.TIPResist the urge to stir. Gentle simmering melds the flavors and keeps the potatoes from breaking down entirely. - garnish
Adjust seasoning, garnish with parsley, and ladle into warm bowls.
Check for salt, keeping in mind the bacon already adds a salty note. Sprinkle generously with fresh parsley just before serving.
TIPServe with a pint of stout and crusty bread to mop up the savory broth.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick-cut Irish-style bangers if available; they hold their shape and release rich flavor during the long simmer.
- 2Resist stirring the coddle; gentle simmering without agitation keeps the potato slices intact and the layers distinct.
- 3For the best texture, slice potatoes a full inch thick so they remain tender but not mushy after 90 minutes of cooking.
- 4Prick sausages with a fork before layering to prevent them from bursting and to allow their juices to season the broth.
- 5Cool the coddle completely before refrigerating; it tastes even better the next day as the flavors meld overnight.
- 6Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over low heat.
Adapt it for your goals.
Vegetarian
Replace the sausages with vegetarian Irish-style bangers and use smoked tofu or tempeh bacon instead of pork bacon; the slow simmer still builds deep savory flavor.
low oilLow-oil
Par-cook the bacon lardons in a dry pan to render out excess fat before layering; skip any additional oil for a leaner yet still flavorful coddle.
extra heartyExtra-hearty
Add a handful of sliced carrots and a few peeled, halved parsnips along with the onions for extra sweetness and substance.
gluten freeGluten-free
Use certified gluten-free sausages and bacon; the recipe is naturally gluten-free when these substitutions are made.
Why this is on our healthy list.
Good Source of Protein
The pork sausages and back bacon provide high-quality animal protein that supports muscle maintenance and satiety.
Rich in Potassium
Potatoes are a natural source of potassium, which helps maintain healthy blood pressure and nerve function.
Contains Antioxidants
Onions and parsley supply quercetin and other antioxidant compounds that support immune health.
Iron from Pork
Bacon and sausages contribute heme iron, which is easily absorbed and essential for oxygen transport in the blood.
Frequently asked questions
Yes, but use a high-quality, thick pork sausage (like a bratwurst or banger) that won't fall apart during the long simmer. Avoid very lean or pre-cooked sausages.
