Dublin Coddle (Irish Sausage and Potato Stew)

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Dublin coddle is a traditional Irish one-pot dish of pork sausages, bacon, potatoes, and onions slow-cooked in broth until everything is tender and flavorful.

This working-class comfort food has been warming Dublin kitchens for centuries and remains just as satisfying today.

Why You’ll Love It

  • True Irish comfort food with simple ingredients
  • One-pot meal with easy cleanup
  • Budget-friendly and filling
  • Low and slow cooking develops deep flavor
  • Leftovers taste even better the next day

Ingredients

For the Coddle

  • 1 pound Irish pork sausages or good-quality pork bangers (about 8 sausages)
  • 8 ounces thick-cut bacon, cut into 1-inch pieces
  • 2 pounds waxy potatoes (Yukon Gold or red), peeled and sliced 1/4-inch thick
  • 2 large yellow onions, sliced into half-moons
  • 4 cups chicken broth or stock
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Additions

  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 leek, white and light green parts, sliced
  • 1/4 cup pearl barley (add with the broth)

Steps

1. Preheat your oven to 300°F (150°C).

2. Heat a large Dutch oven or heavy oven-safe pot over medium-high heat.

3. Add the bacon pieces and cook until they begin to render fat and turn lightly golden, about 5 minutes.

4. Remove the bacon with a slotted spoon and set aside.

5. Add the sausages to the bacon fat and brown on all sides, about 3-4 minutes total.

6. The sausages do not need to be cooked through—just browned for flavor.

7. Remove the sausages and set aside with the bacon.

8. Drain off all but 1 tablespoon of the fat from the pot.

9. Begin layering the coddle: place half the sliced onions in the bottom of the pot.

10. Add half the sliced potatoes over the onions.

11. Arrange the browned sausages and bacon pieces over the potatoes.

12. Sprinkle with half the parsley and thyme.

13. Add the remaining potatoes, then the remaining onions on top.

14. Add the bay leaves and sprinkle with the remaining herbs, salt, and pepper.

15. Pour the chicken broth over everything—it should come about three-quarters of the way up the ingredients.

16. Bring to a simmer on the stovetop over medium heat.

17. Cover the pot with a tight-fitting lid and transfer to the preheated oven.

18. Cook for 2 to 2 1/2 hours until the potatoes are completely tender and the flavors have melded.

19. The liquid will reduce and thicken slightly as it cooks.

20. Remove the bay leaves before serving.

21. Ladle into shallow bowls, making sure each serving has sausages, bacon, potatoes, and broth.

22. Garnish with fresh parsley and serve with crusty bread.

Helpful Tips and Substitutions

Irish sausages (bangers) have a different texture than American breakfast sausages—they are coarser and less seasoned, so look for them at specialty stores or butcher shops.

If you cannot find Irish sausages, use any good-quality uncooked pork sausage with a high meat content.

Kielbasa or bratwurst work as substitutes but will change the flavor profile.

Waxy potatoes hold their shape better than starchy Russets, which will break down into the broth.

For stovetop cooking, simmer covered on the lowest heat setting for 2-3 hours instead of using the oven.

A slow cooker works well—cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Traditionally, coddle contains no carrots or other vegetables, but they are common modern additions.

Some recipes call for adding a splash of stout or ale with the broth for extra depth.

Serving Ideas

Serve in shallow bowls with plenty of the cooking broth spooned over top.

Crusty bread or Irish soda bread is essential for soaking up the flavorful broth.

A pat of butter melting over the hot potatoes is traditional.

Pair with a pint of Guinness or Irish cider for an authentic experience.

This is a complete meal on its own but a simple green salad on the side adds freshness.

Make-Ahead and Storage

Coddle is one of those dishes that tastes better the next day after the flavors have had time to meld.

Make a day ahead, cool completely, and refrigerate overnight in the covered pot or an airtight container.

Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Coddle freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

The potatoes may become slightly softer after freezing but the flavor remains excellent.

Portion into individual containers for easy reheating of single servings.

A Taste of Dublin

Dublin coddle is honest, unpretentious food that has sustained generations of Irish families.

The slow cooking transforms simple ingredients into something greater than the sum of its parts.

This is the kind of recipe that deserves a regular spot in your dinner rotation.

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