Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew

why make this recipe

Dublin coddle is warm, simple, and full of home flavors. It uses easy ingredients you can find at any market. The dish feeds a family and makes good leftovers. It is a good choice when you want a slow, easy meal with little fuss.

introduction

Dublin coddle is a classic Irish stew of sausages, bacon, potatoes, and onions cooked slowly. The recipe below keeps steps plain and easy. If you like simple desserts after a rich meal, try the easy banana pudding brownies recipe for a quick sweet finish.

how to make Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew

Make this coddle in one pot on the stove or in the oven. Brown the meat, layer the potatoes and onions, add stock and herbs, then cook slowly until the potatoes are soft and the flavors blend. Use the oven for hands-off cooking or the stove for better control.

Ingredients :

• 6 pork sausages (Irish bangers preferred)
• 6 slices bacon (streaky or back), chopped
• 4 medium waxy potatoes (e.g., Yukon Gold), sliced
• 2 onions, thickly sliced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 leek (optional), sliced
• 2 bay leaves
• 1 tsp thyme
• ½ tsp black pepper
• 3 cups chicken, beef, or vegetable stock
• 1 tbsp butter or olive oil
• ½ cup Guinness or hard cider
• 1 tbsp parsley (for garnish)
• Pinch of allspice
• 1 tbsp flour (for thickening)

Directions :

Oven Method:

1. Preheat oven to 325°F (160°C).
2. Heat a large ovenproof pot with butter or oil. Brown sausages on all sides, then remove and set aside.
3. Add chopped bacon to the pot and cook until it starts to brown.
4. Add onions, garlic, carrots, and leek. Cook until onions are soft.
5. Sprinkle flour over the veg and stir for 1 minute.
6. Pour in stock and Guinness or cider. Scrape the pan to lift any browned bits.
7. Return sausages to the pot. Add potatoes, bay leaves, thyme, pepper, and allspice. Push ingredients down so they sit partly in the liquid.
8. Cover and bake 1 to 1.5 hours until potatoes are tender and stew is thick.
9. Garnish with parsley and serve.

Stovetop Method:

1. Brown sausages and bacon in a heavy pot, then remove.
2. Sauté onions, garlic, carrots, and leek in the same pot until soft.
3. Add flour and cook 1 minute, then stir in stock and Guinness or cider.
4. Return sausages and bacon, add potatoes and herbs. Bring to a low simmer.
5. Cover and simmer gently for 45–60 minutes, stirring once or twice, until potatoes are soft and sauce thickens.
6. Finish with parsley and serve hot.

how to serve Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew

Serve hot in bowls with a slice of crusty bread or soda bread. A simple green salad on the side adds freshness. Pour a little of the cooking liquid over each bowl.

how to store Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew

Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the oven. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Dublin Coddle Recipe | Traditional Irish Sausage & Potato Stew

• Use waxy potatoes so they hold shape.
• Brown the sausages and bacon well for more flavor.
• Do not over-stir while simmering; let layers stay so potatoes keep texture.
• Adjust salt at the end, since bacon can add salt.
• If the sauce is thin, mash a few potato slices in the pot or add a little extra flour mixed with water.

variation (if any)

• Add root vegetables like parsnip or turnip for more depth.
• Swap sausages for smoked sausage or kielbasa for a different taste.
• Use beer for a richer flavor or cider for a fruitier note.
• Make a vegetarian version with smoked tofu or seitan and vegetable stock, and omit bacon.

FAQs

Q: Can I use other sausages?
A: Yes. Use any fresh pork or smoked sausage you like. Flavor will change slightly.

Q: Can I make this in a slow cooker?
A: Yes. Brown meat first, then add to slow cooker with vegetables and stock. Cook on low 6–8 hours.

Q: Do I need to peel the potatoes?
A: No, you can leave the skin on if you like a more rustic stew. Just wash them well.

Q: How do I thicken the sauce if it stays thin?
A: Mix 1 tbsp flour with a little cold water and stir into the pot, or mash some potato pieces to release starch.

Q: Is this dish good the next day?
A: Yes. The flavors often taste better the next day after resting in the fridge.

Dublin Coddle

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish
• Diet: Paleo

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Description

A classic Irish stew featuring sausages, bacon, potatoes, and onions, perfect for a hearty meal.

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Ingredients

Scale 1x2x3x

• 6 pork sausages (Irish bangers preferred)
• 6 slices bacon (streaky or back), chopped
• 4 medium waxy potatoes (e.g., Yukon Gold), sliced
• 2 onions, thickly sliced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 leek (optional), sliced
• 2 bay leaves
• 1 tsp thyme
• ½ tsp black pepper
• 3 cups chicken, beef, or vegetable stock
• 1 tbsp butter or olive oil
• ½ cup Guinness or hard cider
• 1 tbsp parsley (for garnish)
• Pinch of allspice
• 1 tbsp flour (for thickening)

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Instructions

1. Preheat oven to 325°F (160°C).
2. Heat a large ovenproof pot with butter or oil. Brown sausages on all sides, then remove and set aside.
3. Add chopped bacon to the pot and cook until it starts to brown.
4. Add onions, garlic, carrots, and leek. Cook until onions are soft.
5. Sprinkle flour over the veggies and stir for 1 minute.
6. Pour in stock and Guinness or cider. Scrape the pan to lift any browned bits.
7. Return sausages to the pot. Add potatoes, bay leaves, thyme, pepper, and allspice. Push ingredients down so they sit partly in the liquid.
8. Cover and bake 1 to 1.5 hours until potatoes are tender and stew is thick.
9. Garnish with parsley and serve.

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Notes

For stovetop method, brown sausages and bacon, then sauté vegetables and add stock. Simmer until potatoes are soft. Serve immediately.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 3g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 75mg