Dublin Coddle

Dublin Coddle is a 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.

Variations of Ingredients in Dublin Coddle

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.

Please note:

• 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.
• A loaf of freshly baked Irish soda bread to sop up the delicious broth is the ideal accompaniment.

Helpful Tips

While the ingredients are simple, I wanted to mention just a few things for you to note.

• Often 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 use a casserole dish as I do in this recipe, either way works. 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 it fresh from the case at your local market.
• You can use russet potatoes should you prefer to, for this dish.
• 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 broth at the end of cooking, or serve warmed cooking broth on the side.
• Looking for more St. Paddy's Day eats?  Try my very popular recipe for Braised Cabbage with Potatoes and Smoked Sausages.

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Helpful Kitchen Items:

• 13 x 9 inch Baking Dish
• Chef Knife
• Chopping Board
• Salt and Pepper Mill

 

Originally published March 17th 2014 updated March 10th 2021

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Dublin Coddle

Course Main Course

Cuisine American, Irish-inspired

Keyword dublin-coddle, easy-dublin-coddle-recipe

Prep Time 30 minutes

Cook Time 2 hours 45 minutes

Total Time 3 hours 15 minutes

Servings 8 servings

Calories 548kcal

Ingredients

• ½ lb thick cut Applewood smoked bacon cut into 1 inch pieces
• 1 large onion cut into wedges
• 1 ½ - 2 lbs pork sausages sliced into 2 inch pieces
• 3 lb Yukon gold potatoes ⅓ inch slices
• 3 cups chicken stock
• 1 tsp salt (may use garlic salt for more flavor) adjust to taste
• 1 tsp freshly ground black pepper adjust to taste
• 3-4 medium bay leaves
• 3 Tbsp chopped fresh Italian parsley divided

Instructions

• Preheat the oven to 350°F. Spray a 13 x 9 inch casserole with cooking spray and set aside.
• 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 ¼ cup in pan.
• 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. 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.
• In the bottom of the casserole begin layering with ½ 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.
• Tuck bay leaves into the mixture then pour chicken stock over the top. Cover tightly with aluminum foil and place into the oven.
• Bake for 1½ hours covered. Uncover 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.
• Remove bay leaves and sprinkle with reserved parsley, just before serving.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 35g | Protein: 22g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1160mg | Potassium: 1114mg | Fiber: 4g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 3mg

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