Dublin Coddle is a traditional Irish dish that is comfort food all the way. It’s simple, easy and loaded with flavor. Ready in about an hour and you’ll have trouble waiting that long, trust me.
Most Americans celebrate St. Patrick’s Day with Corned Beef. No complaints here, I have two Corned Beef recipes myself.
BUT it’s not a traditional Irish food for St. Patrick’s Day. If you want traditional authentic Irish food, for the holiday or any other time, Dublin Coddle is it.
This rustic, simple hearty dish is has soul-warming flavor and character. With only 5 simple ingredients you may have in your kitchen right now.
Enjoy it with some fresh baked Irish Soda Bread (and Guinness of course)!
Jump to:
What is Dublin Coddle?
This is a classic Dublin supper dish, rustic and delicious, featuring some of Ireland’s best; the meat and of course potatoes.
It’s a dish that ‘cleans out the refrigerator’ but is so much better than that.
Sausages, bacon, potatoes and onions star in this hearty, satisfying one-pot dish.
It’s easy to put together and incredibly delicious.
Like many dishes of this sort (think French Cassoulet) there often isn’t an actual recipe.
More how your mother made it or what you have on hand. A great way to wrap up the week with what’s left in the pantry and meat drawer.
It’s definitely part of Dublin Coddle’s charm.
Recipe Origin
Dublin Coddle is working class food. In the best of ways.
It dates back to the 1700’s when ‘what you had on hand’ was added to a pot to simmer for hours.
More recently family recipes have added carrots but it started out with 4 must haves: potatoes, bacon, sausages and onions.
If that sound ordinary, it’s not. When it begins to simmer on the stove your kitchen will be filled with the most homey, delicious aromas.
It’s called a ‘coddle’ due to the way it cooks; with water cooked below boiling. It originates from a French word meaning to parboil, simmer or stew.
Dublin Coddle is a perfect example of the magic that happens when the right, simple ingredients are combined. A recipe doesn’t have to be difficult or complicated to be absolutely the best.
This comfort food is perfect any time, especially in the winter months or on a dreary rainy day.
An authentic Irish recipe
This recipe was originally shared here in 2012. I was fortunate to get it on one of my many trips to Ireland.
I picked up this recipe years ago from a lovely woman who ran a small pub in Dublin. My memory fails me as to the name of the pub.
I rediscovered the recipe recently scribbled on the back of an airplane ticket folder.
Clearly it was too good to pass up making once back in the States!
Recipe Ingredients Notes
Sausages. Use good quality pork sausages (uncooked). The quality is more important than the size.
If possible, use freshly made sausages from your local butcher. I love thicker sausages in this recipe but any will work.
Bacon. ‘Streaky bacon’ or thick bacon with plenty of fat ribbons should be used.
Stock or Water. The flavor is best with stock (or chicken broth) or water with a stock cube. If you happen to have a ham bone make and use this ham stock. It’s out of this world.
Potatoes. Use potatoes you have on hand. I prefer a Yukon Gold type potato for a couple reasons.
It is thin skinned and does not have to be peeled (faster to prep). It has a waxier consistency so it doesn’t begin to disintegrate during the longer cooking time.
Onions. We used yellow onions but any onions will do. They will be thickly sliced.
Salt and black pepper. The only seasoning needed.
Variations
Use a stock or bouillon cube. It’s not uncommon in Ireland to make this using boiled water and a stock cube instead of prepared stock. I personally have always made it with stock but try this method if you have a stock cube on hand.
Add barley. I have heard of some recipes for Dublin Coddle that add barley. That won’t work for anyone gluten-free but if you can eat barley add some to bulk up the dish.
Brown the sausages and bacon first. Instead of boiling the sausages and bacon in stock, brown them then proceed with the recipe as written.
Add carrots or cabbage. This is not traditional but if you want to bulk up the dish with more vegetables these two are great choices.
Add a splash of Guinness at the end. My Irish friends would never forgive an Irish recipe without a mention of Guinness. Add a splash at the end of cooking for a different flavor.
How to Make it – Step-by-Step
STEP 1. Preparation.
Slice the potatoes and onions thickly (photo 1).
NOTE: I use a mandoline slicer and slice them 1/2-inch thick.
STEP 1. Simmer the meat
Bring the stock to a low boil in a large saucepan with lid. I use a 5-quart Dutch oven.
Add the bacon and sausages to a saucepan. Cover and simmer 5 minutes (photo 2 – post cooking).
Remove the sausages and cut them into thick pieces (photo 3).
Set the bacon aside. Remove and reserve the stock.
STEP. Assemble the Dublin Coddle
Layer 1/3 of the potatoes in the now empty pan (photo 4). Add the onions in a layer next (photo 5).
Add half the sausages and half the bacon (photo 6).
Repeat layering ending with the last 1/3 of the potatoes on top (photo 7).
Pour the reserved stock over the potatoes.
STEP 3. Cook the Dublin Coddle
Cover and gently simmer for about 1 hour (photo 8 – post cooking).
Salt and pepper for taste. Serve hot.
Use a Dutch oven. Because the recipe simmers for an hour using heavier cast iron pot or Dutch oven better conducts the hear and prevents burning. Any pot will work though.
Pro Tips
Use a mandoline slicer. Using a mandoline slicer for the potatoes and onions ensures they are all the same thickness. This helps them all cook in the same amount of time. It also makes slicing go very fast.
I recommend a mandoline with a guard. It fits over the food being sliced so your hands are nowhere near the cutting blade.
Storing Leftovers
Allow the Dublin Coddle to cool and store in an airtight container in the refridgerator for 3-4 days. Reheat on the stove top or in the microwave.
Can Dublin Coddle be frozen?
Yes. Allow it to cool completely, place in freezer-safe airtight container(s) and freeze for up to 3-4 months. Thaw in the refrigerator and reheat.
More Recipes You’ll Love!
If you love this recipe or the idea of it, here are more authentic Irish recipes to try!
Recipe
Authentic Irish Dublin Coddle
Ingredients
- 1 pound (16 ounces) large pork sausages (I used pork bratwurst)
- ½ pound (8 ounces) thick, fatty bacon slices; cut into 1 inch squares
- 1 cup chicken stock (or stock made from boiling a ham hock)
- 6 medium or 12 small potatoes , peeled and thickly sliced
- 1 ½ large yellow onions , thickly sliced to form rings
- Salt and Pepper to taste
Instructions
- Add the stock to a large stock pot or Dutch oven (5-quart) with lid. Bring to a boil.
- Add the whole sausages and bacon pieces and allow to boil, covered, for 5 minutes.
- Remove bacon and sausages from the pot and reserve the stock separately.
- Slice each sausage into 4-5 pieces each about 1 to 2 inches in length.
- In the stock pot, place a layer of potatoes (using 1/3 of the sliced potatoes) covered by a layer of onions (using 1/2 the onions). Cover with half the bacon and half of the sausage. Repeat ending with a layer of potatoes.
- Simmer on low, covered, on for one hour. Season as needed. Serve hot.
Notes
Nutrition
Originally published: March 17, 2012
Pola M says
Sausage and bacon? must be to die for!
Boulder Locavore says
It is beyond delicious. In a way you can't quite imagine before trying it! You must!
Lizzy says
I was thinking the same thing when I kissed the Blarney Stone! Your soda bread looks marvelous…as does your coddle 🙂 Hope you had a wonderful weekend!
Boulder Locavore says
Thanks Lizzy. When you were hanging upside down to kiss the rock I'm sure you, like I, did not think of all those who kissed it before me….and whether they use sanitizing wipes between smooches. That's an after thought!
I feel luck to you have met you so it must be working!
The Cozy Herbivore says
I'm so jealous of all of your Irish experiences! These both look amazing, especially the gluten-free soda bread. May I share my favorite Irish toast with you? Here goes:
“Here's to you, as good as you are.
And here's to me, as bad as I am.
As good as you are, as bad as I am–
I'm as good as you are and as bad as I am!”
Boulder Locavore says
And here are my two:
“May the road rise up to meet you, may the wind be always at your back, May the sun shine warm upon your face, and the rain fall soft upon your fields, and until we meet again, May God hold you in the palm of His hand.”
Or…
'May you be in heaven half an hour before the devil knows you're dead.'
Peggy says
All of my friends that have been to Ireland have been absolutely in love with it! Both of these recipes sound amazing and perfect for this weekend =)
Boulder Locavore says
It really is a wonderful place to visit. Very warm and friendly. These dishes made a perfect St. Pat's day for us and hope you'll try them too Peggy!
Kita says
This sounds like one of the most comforting meals ever. We are serious meat and potatoes people here and I can just imagine my boyfriends shriveled nose as he heard Irish food, then his excitement when he saw this.
I love the way you captured your memories of Ireland is this post and it makes me wish I could travel.
Boulder Locavore says
When I made this again (and obviously haven't from the time of the airplane ticket jacket) it made me wonder why the heck I hadn't! It is simple and very flavorful. Perfect cool weather staple. I hope you'll try it. Thank you for your comment on my travel reflections. Have had many an adventure there and hope to have many more.
Cooking with Michele says
How did I miss knowing your Irish heritage? I took my parents to Ireland two summers ago and it was one of the best trips of my life. I've never seen such friendly people in the world (even in my beloved Italy) – everywhere I went they offered to help with my parents. And the food – I was expecting some dreary pub dish but was rewarded with incredible lamb, salmon, and more. If you haven't ever seen my travel blog posts about that trip you will probably enjoy the pictures!
Boulder Locavore says
My heritage is massly interwoven from Europe. A smattering of several places! What you describe about your trip is what I experienced every time I've been there and with those who are know friends. A definite commitment to family that has a depth to it often not porportionate to how long you've known them. A lovely gift for your parents Michele.
Boulder Locavore says
This comment has been removed by the author.
Jenn says
Is that seriously gluten free guinness??? My husband has been missing the taste of guinness for EVER and if there is a GF version of guinness around I know he would LOVE it! Happy St. Paddy's 🙂
Boulder Locavore says
Oh Jenn, I'm so sorry for any confusion! Guinness does not make a gluten free beer (that I know of). The Irish Soda Bread is gluten free as is the Dublin Coddle though as you would know one must ensure the ingredients in the sausages they use. If Guinness ever begins to make a GF beer, I'll be the first in line….and you will be the first I email to tip off! Happy St. Pat's Day; hope you are feeling well!
Kirsten@My Kitchen in the Rockies says
I don't even remember how often I have watched the Commitments. Great movie.
Thanks for sharing your memories of your trips to Ireland. I have been to England several times, but never made it to Ireland, one day. Enjoy your weekend.
Boulder Locavore says
Ireland is a completely different place than England and one of my favorites in the world. I think we all discover places where we feel 'at home' even though it's not our place of origin. Ireland is definitely one of mine.
Lea Ann (Highlands Ranch Foodie) says
I'm loving your photos in this post Toni. My husband is Irish, and sometimes the wit is a bit too sharp. 🙂 Happy St. Patrick's Day.
Boulder Locavore says
Thanks Lea Ann. Happy St. Pat's to you too!