Dublin Coddle

Dublin Coddle recipe

The Spruce

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 servings
Nutrition Facts (per serving)
402 Calories
26g Fat
21g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 402
% Daily Value*
Total Fat 26g 34%
Saturated Fat 7g 35%
Cholesterol 58mg 19%
Sodium 1016mg 44%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 21g
Vitamin C 9mg 44%
Calcium 42mg 3%
Iron 2mg 10%
Potassium 917mg 20%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 Russet. The Russet is a sturdy potato that won't break down even after long cooking times and will retain its 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.

Make Ahead

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.


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  • 2 tablespoons vegetable oil

  • 2 medium onions, thinly sliced

  • 4 ounces bacon, cut into 1/2 inch cubes

  • 6 pork sausages

  • 2 medium carrots, peeled and finely sliced

  • 8 ounces white potatoes, peeled and finely sliced

  • 2 cups beef stock, or chicken stock

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Dubling Coddle
    The Spruce
  2. Pre heat oven to 425 F / 220 C / Gas 7. In a large oven-safe Dutch oven heat the oil over medium heat. Add the onions and cook for about 4 minutes until just translucent.

  3. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the skillet with the onions and bacon. Raise the heat and, constantly stirring, cook the mixture until the sausages start to brown, without burning the onions.

  4. Turn off the heat and use a slotted spoon to remove the onion and meat mixture to a bowl, set aside. Drain any excess fat from the Dutch oven.

  5. In the same Dutch oven, place back a layer of the onion, bacon, and sausage mixture followed by a layer of sliced carrots and then a layer of potato. Season with salt and freshly ground pepper.

  6. Repeat the layering until you've used up the entirety of the sausage mixture, the carrots, and the potatoes, seasoning the potato layer with salt and freshly ground pepper each time. Finishing with a layer of potatoes.

  7. Carefully pour the stock over the layers.

  8. Cover with a lid or a double layer of aluminum foil. Place in the center of 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.

  9. Lower the heat to 350 F / 175 C / Gas 4 and cook for a further 30 minutes, until bubbling and the potatoes are thoroughly cooked. Remove from the oven and rest for 10 minutes before serving. Taste and add salt and pepper. Serve with hefty slices of Irish soda bread and butter to soak up all the lovely juices in the dish.

    Leftovers and Storage

    Leftovers can be refrigerated in an airtight container for up to four days. Given the low liquid content of coddle, it does not freeze well, so its best eaten within a few days of making. For best reheating results, add a splash of stock or water to the leftovers so they don't dry out.

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