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traditional dublin coddle

(2 ratings)
Blue Ribbon Recipe by
Kristin D
Clearfield, UT

This super-economical dish has been a popular staple in Irish cuisine, not only in Dublin but all over the rest of Ireland. My dad would make this for us growing up when times were rough financially and would serve it with his famous Irish soda bread. If the dish has been cooked or "coddled" properly it should be thick.

Blue Ribbon Recipe

A Dublin Coddle has layers of sausage, onions, and potatoes. Back in the day, it was made with leftovers and a way to feed a large family when food was scarce. This version is a traditional take and is delicious. It's a touch smoky from the bacon. Sausage, leeks, and onions simmer in chicken stock. This isn't a stew because it has much less liquid, but it has similarities in texture to stew. It's hearty comfort food that will be fantastic for St. Patrick's Day.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 25 Min
cook time 2 Hr
method Bake

Ingredients For traditional dublin coddle

  • 1 lb
  • 8
    good quality pork sausages (you may substitute turkey or chicken sausage for a healthier alternative)
  • 4
    onions, sliced
  • black pepper
  • 1-2
    leeks, some green tops included, sliced
  • 2
    bay leaves
  • 2
    sprigs of fresh thyme
  • 1/4 c
    chopped fresh parsley
  • 2
    garlic cloves, roughly chopped
  • 6
    potatoes, such as russets, peeled and cut into 2 or 3 large chunks
  • 3 c
    ham or chicken stock
  • 1 Tbsp
  • soda bread, to serve (optional)

How To Make traditional dublin coddle

  • Frying bacon until crispy.
    Preheat oven to 275 F. Cook your bacon until it just starts to crisp. Drain on paper towels. Slice in half widthwise and set aside. Reserve fat.
  • Browning sausage in a skillet.
    Heat a flameproof Dutch oven over medium heat. Add in butter and sausages. Cook, about 15 minutes, until evenly browned all over. Remove sausages, slice widthwise into chunks. Set aside.
  • Sauteeing onions in a Dutch oven.
    Using the same Dutch oven, add your onions and cook, gently, for about 7 minutes until soft but not colored. If necessary, add a touch of reserved bacon fat.
  • Ingredients layered in a Dutch oven.
    Layer onions, sausage, and bacon in the bottom of the dish seasoning each layer well with plenty of black pepper. Add leeks, herbs, and garlic and finish with a layer of potatoes. Season with a little more black pepper, then pour in your stock.
  • Dublin Coddle baking in the oven.
    Cover Dutch oven tightly and bring to a boil on the stovetop. Transfer to the preheated oven and cook for 1 1/2 to 2 hours or until potatoes are tender.
  • A bowl of Traditional Dublin Coddle.
    Serve with chunks of soda bread to mop up the juices.