|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 6g||23%|
|Total Sugars 7g|
|Vitamin C 25mg||125%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Dublin coddle is the beloved Irish take on a rich stew. The dish that we know today is clearly meat-heavy, a far cry from earlier versions that had just potatoes, vegetables, and pork scraps. Coddles can take many shapes because each cook can add whatever leftovers they have at hand, but in general, potatoes and other root vegetables, bacon, sausages, and onions make the base of this delicious preparation.
Usually served with bread, the coddle meal is so filling that there is no need to make other dishes to accompany it—just fresh soda bread slices, perfect to soak up the juices. Sometimes made with Guinness beer to add a deep earthy flavor and rich texture, this version is made with beef stock (if you use wheat-free stock and sausages, the dish becomes a naturally gluten-free option).
What Does Coddle Mean?
Named from the French verb caudle, meaning to gently boil, this recipe was originally invented as a resourceful way of feeding many when food scarcity was common. A gentle boil can be obtained either on the stove top over a low heat or in the oven. While some coddle recipes do not traditionally call for browning the ingredients before simmering, the slight browning helps build flavor to make for a tasty finished coddle.
Stove Top Variation
For this recipe, we adapted it for the oven so that you can simply walk away with nothing on the stovetop, allowing the coddle ingredients to gently braise and simmer in the oven. However, if you rather not turn on the oven, you can cook the coddle in a covered Dutch oven over a low to medium-low heat for the same amount of time.
What's the Difference Between a Coddle and a Stew?
The primary difference is that a coddle is cooked in layers of vegetables, meat, and potatoes with just a small amount of liquid. A stew is much more like a thick soup with cubed meat, veggies, or both. Both are considered comfort foods and hearty one-pot meals.
Type of Sausage to Use in Coddle
Any good quality pork sausage will do for this recipe. If you can find an Irish or British pork sausage that would be ideal and most authentic, but any pork sausage links or coil from a butcher would be great. In a pinch, you can substitute savory pork breakfast sausages (but avoid any with a maple or sweet flavor profile).
Best Type of Potato to Use in Coddle
The starchy Irish potato that was traditionally used in this dish is most similar to the white potato. White potatoes are sturdy and won't break down even after long cooking times, retaining their shape in the finished dish.
If you don't mind the skin, you can scrub the potatoes and leave the skin on for a more rustic presentation. If you don't want to fuss with slicing the potatoes you can also dice them into 2 inch squares and layer.
Coddle can be made ahead of time and then left in a slightly warmed oven until it's time to eat. Alternatively, you can make the coddle in advance, and once finished and reaches room temperature refrigerate it for up to 4 days. Simply reheat by adding a splash of stock over medium-low heat.
Click Play to See This Dublin Coddle Recipe Come Together
"This made a delicious one-pot meal, and the leftovers were even tastier the next day. I used herb and garlic sausages, and they added a subtle garlic flavor. Check the pot occasionally during the last 30 minutes, and add more broth if necessary. I'm adding the dish to my list for next St. Paddy's Day" —Diana Rattray
2 tablespoons vegetable oil
2 medium onions, thinly sliced
4 ounces bacon, cut into 1/2-inch cubes
6 pork sausages, halved crosswise
2 medium carrots, peeled and thinly sliced
2 pounds white potatoes, peeled and thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
2 cups beef stock, or chicken stock
Steps to Make It
Gather the ingredients. Position a rack in the center of the oven and heat to 425 F.
In a large skillet, heat the oil over medium heat. Add the onions and cook until just translucent, about 4 minutes.
Add the bacon and stir to combine. Add the sausages, raise the heat to medium-high, and cook, stirring constantly, until the sausages and onions begin to turn golden, 8 to 10 minutes. Remove the skillet from the heat.
In a medium Dutch oven or other heavy-duty pot, add a layer of the onion-bacon-sausage mixture, followed by a layer of sliced carrots and then a layer of potatoes. Season with salt and pepper.
Repeat the layering once again, using all the ingredients and ending with a layer of potatoes. Season the potato layer with salt and pepper.
Carefully pour the stock over the layers.
Cover with a lid or a double layer of aluminum foil. Transfer to the oven and cook for 45 minutes. Take a peek to make sure the coddle isn't drying out. If necessary, top up with a little boiling water but don't flood the stew.
Lower the heat to 350 F and continue to bake until the mixture is bubbling and the potatoes are cooked through, about 30 minutes more. Remove from the oven and rest for 10 minutes before serving. Adjust the seasoning with salt and pepper. Serve with hefty slices of Irish soda bread and butter to soak up all the lovely juices in the dish.
- If possible, use a mandoline to slice the vegetables. It makes slicing fast and easy and ensures all of the vegetables are uniform in thickness.
- Use a good quality, flavorful broth, preferably low in salt, and be sure to taste the broth before adding additional salt.
How to Store and Reheat Dublin Coddle
- Refrigerate leftover Dublin coddle in an airtight container within 2 hours, and consume within 4 days.
- Potatoes can become soggy when frozen and thawed, so freezing is not recommended.
- To reheat Dublin coddle, transfer it to a saucepan and add a splash of broth or water. Cook over medium-low heat, gently stirring, until the coddle reaches 165 F.