𝐑𝐮𝐬𝐭𝐢𝐜 𝐃𝐮𝐛𝐥𝐢𝐧 𝐂𝐨𝐝𝐝𝐥𝐞 𝐰𝐢𝐭𝐡 𝐒𝐚𝐮𝐬𝐚𝐠𝐞 𝐚𝐧𝐝 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬

Let Me Tell You About Dublin Coddle (And Why My Kitchen Smells Amazing!)

Ah, Dublin coddle. If you’ve never tried it, you’re in for a proper treat. I still remember the first time I made this—one of those drizzly October afternoons where the rain feels like it’s coming at you sideways, and honestly, I just wanted to make something cozy without a million fiddly steps. My gran used to say, “If you can layer a blanket on a bed, you can layer a coddle in a pot.” (Wise words).

The best part? Open a window while this one simmers or your house will smell like a sausage shop for days—though honestly, that’s not the worst thing.

Why I Keep Coming Back to This Recipe

I make this when the week’s got me beat and everyone’s a bit hangry (my youngest once asked if we could just have it every Thursday. Tempting!). My family goes absolutely mad for it, especially if I toss in extra bacon, though I did once try to sneak in a few leeks and got caught red-handed.

Also, it’s a great one for those “Oh no, there’s nothing in the fridge” moments. Potatoes, sausage, onions, bacon—nothing fancy. Plus, if you forget to peel a spud or two? No one’s the wiser. And yes, sometimes I burn the onions and just pretend it was on purpose for “caramelized flavor.”

What You’ll Need (And What I Sometimes Use Instead)

• 500g good pork sausages (or beef, or even veggie—my cousin swears by the Quorn ones, though I’ll always be Team Pork)
• 200g thick-cut bacon or rashers (streaky is best for flavor, but use what you’ve got—my gran would only use Denny’s, but honestly, supermarket stuff is grand)
• 4 large potatoes, peeled and sliced chunky (or just give them a good scrub, skins on—more rustic anyway)
• 2-3 onions, sliced into half-moons (I sometimes use red onions if that’s all that’s left, and nobody’s complained…yet)
• 2-3 carrots, sliced (optional, but I like the sweetness)
• A handful of fresh parsley, chopped (or skip it, who’s checking?)
• About 500ml hot chicken or beef stock (I’ve used a stock cube and boiling water plenty of times)
• Salt, pepper, and a good knob of butter (honestly, just chuck it in)
• Optional: A splash of Guinness or a smidge of wholegrain mustard—fancy but not at all required

How I Make Dublin Coddle (With a Little Wiggle Room)

1. Brown your sausages and bacon. Heat a big old pot or Dutch oven (whatever you’ve got) over medium heat, toss in the sausages and bacon, and let them get some color—don’t go mad, just enough to stop them looking anaemic. Sometimes I cut the bacon into chunky bits first, sometimes later—depends how much patience I’ve got.
2. Layer everything up. Take out the meat for a second and start layering: onions on the bottom, then carrots, potatoes, and finally the sausages and bacon on top. Sprinkle with salt and pepper as you go. If you’ve got a bay leaf, chuck it in, but don’t sweat it if not.
3. Pour over your stock. It should just about cover the layers; if not, add a splash more water or, on a cold night, a bit of Guinness (life’s short). Dot butter over the top, put the lid on, and bring it all to a gentle simmer.
4. Simmer away. Leave on low heat for about 1.5 to 2 hours. This is where I usually sneak a taste—just to check the potatoes, of course. Don’t worry if it looks a bit soupy at this stage—it always thickens up, honest.
5. Finish and serve. Give it a gentle stir (don’t mash everything up!), scatter over some parsley if you fancy, and serve straight from the pot. Technically, you’re supposed to ladle it out neatly, but in my house it’s a free-for-all.

Little Things I’ve Learned (Mostly by Accident)

• Letting it sit for half an hour before serving makes it taste even better, but good luck holding the crowd back!
• Once I forgot the carrots and no one noticed. Maybe I’ll skip them on purpose next time.
• If you fancy a richer flavor, brown the onions a bit longer. Or not—it’s still lovely.

Variations I’ve Messed With (And a Cautionary Tale)

• Tried it with chorizo once. It was… different. Not bad, just not coddle anymore.
• I sometimes toss in a handful of frozen peas at the end if I’ve got a bag open.
• I’ve swapped in sweet potatoes for a fancy twist. Actually, I find it works better if you mix them with regular spuds, otherwise it’s a bit too sweet for my taste.

Equipment (But Don’t Panic If You Don’t Have It)

A Dutch oven or big heavy pot is ideal, but I’ve made this in a battered old saucepan and it turned out grand. Actually, once I tried it in the slow cooker—worked fine, just add less liquid.

Storing Leftovers (If You Get The Chance!)

Stick leftovers in a covered container in the fridge—should be grand for 2-3 days. I think it tastes even better the next day, but honestly, in my house, it never lasts more than a day. Freezes okay, but the potatoes go a bit mushy (not the end of the world).

How I Like To Serve It

I’m a big fan of dunking in heaps of crusty bread (soda bread if I’m feeling proper Irish), and a dollop of mustard on the side goes down a treat. My lot insist on extra black pepper, and sometimes I’ll serve it with a side of cabbage. But usually, it’s just straight out of the pot.

What I Wish I’d Known (So You Don’t Make My Mistakes)

• Don’t try to rush the simmering—it just ends up watery and sad. I once tried to crank up the heat to save time. Never again.
• Layer your potatoes above the onions or they turn to mush. Though, if they do, call it rustic mash and carry on.
• Actually, on second thought, a bit of mash at the bottom isn’t the end of the world—so long as you don’t tell anyone.

FAQ (Because I’ve Been Asked, And Sometimes I Just Wonder Myself)

• Can I use pre-cooked sausages?
  Sure, but it won’t soak up as much flavor. Still, if that’s what’s in the fridge, go for it. (I do, sometimes!)
• Is it supposed to be a stew or a soup?
  Somewhere in between, really. If you like it thicker, simmer with the lid off for the last 20 minutes, or just eat it with a spoon and call it a day.
• Can I make this vegetarian?
  You can! Use veggie sausages and swap in mushroom stock (I nicked that tip from BBC Good Food). Still tastes like a hug in a bowl.
• What’s the best drink with coddle?
  Some swear by a pint of Guinness. I say, whatever makes you happy—tea, cider, even lemonade. Actually, IrishCentral has some fun pairing ideas if you want to go all out.
• Why is it called coddle?
  It just means to simmer gently. But if you ask my uncle Pat, he says it’s because “you coddle yourself while eating it”. That’s as good an answer as any.

There you have it. Dublin coddle—messy, comforting, and never quite the same twice. Give it a try next time you need proper comfort food and let me know if you come up with your own little twist. Or, if you just want to chat about what you dunk in yours, I’m always up for a natter.

★★★★★ 4.80 from 144 ratings

Rustic Dublin Coddle with Sausage and Potatoes

yield: 4 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A hearty and traditional Irish stew featuring sausages, potatoes, onions, and bacon, slow-cooked for a comforting and rustic dinner. Perfect for warming up on a chilly evening.

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Ingredients

• 6 pork sausages
• 4 medium potatoes, peeled and sliced
• 1 large onion, sliced
• 4 slices thick-cut bacon, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon black pepper
• Salt to taste

Instructions

1. 1
   Preheat your oven to 350°F (175°C). In a large skillet over medium heat, brown the sausages on all sides, then set aside.
2. 2
   In the same skillet, cook the chopped bacon until crispy. Add the sliced onions and garlic, sautéing until the onions are soft and translucent.
3. 3
   Layer the sliced potatoes, browned sausages, bacon, onions, and garlic in a large ovenproof casserole dish.
4. 4
   Pour the chicken broth over the layered ingredients. Season with black pepper and salt to taste.
5. 5
   Cover the dish tightly with a lid or foil and bake for 1 hour and 10 minutes, or until the potatoes are tender and the flavors have melded together.
6. 6
   Garnish with chopped fresh parsley before serving. Enjoy your rustic Dublin coddle hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520cal

Protein: 24 gg

Fat: 28 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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