Protein: Sausage and Bacon
Method: Dutch Oven, Stovetop and Oven
This traditional Dubin coddle is the perfect one pot meal for St. Patrick’s Day. The Irish sausage and potato stew is loaded with tender vegetables and hearty pork sausage and is one of our favorite Dutch oven meals.
Forget the corned beef and shamrocks for a sec, lads and lasses. There’s a hidden gem in Irish cuisine, a dish that whispers of history, warmth, and pure, unadulterated comfort: Dublin Coddle. This traditional Irish dish is a hearty stew simmering with smoky bacon, plump sausages, and fluffy potatoes. Trust me, it’ll coddle your soul.
This ain’t your average stew, though. Dublin Coddle is a symphony of simple ingredients, each playing its part to perfection. Imagine crispy bacon bits dancing with juicy sausages, all nestled in a bed of tender spuds. Onions add a sweet bite, and the broth, oh the broth! Rich, savory, and spiked with a touch of Guinness it’s a flavor explosion that’ll have you scraping the pot.
History of Irish Coddle
Born in the working-class kitchens of Dublin, this comfort food is a testament to making the most of what you have. Think resourceful grandmas conjuring up magic with leftovers and pantry staples. It’s a reminder that the best things in life often come in the most unassuming packages.
Making the homemade Dublin Coddle
Ingredients for a Dublin Coddle
To make this Dublin coddle recipe you need just a handful of simple ingredients. Here’s what you need:
The Meats
Bacon: Crispy, smoky, and begging to be devoured, bacon provides the perfect smoky and salty elements to the Irish dish. Traditionally the coddle is made with streaky bacon. This is bacon made from pork belly, which is the same as most traditional bacon that you will find in the United States.
Sausages: Traditional Irish sausages or bangers are typically used in the Dublin coddle recipe. Irish pork sausages are the most common, but these British sausages can be a challenge to find in the United States. Substitutes include any good quality pork sausage. Pork bratwurst, and German bockwursts also make good substitutes for the Irish bangers. Around St. Patrick’s Day Aldi’s will typically carry these traditional Irish style Bangers, which is what we used in this recipe.
Potatoes, Veggies, and Aromatics
Potatoes: Fluffy and ready to soak up all that deliciousness, potatoes are a key ingredient in the Irish stew. Baby Dutch potatoes are our favorites to use in the Irish comfort food, but Yukon Gold work well in coddle recipe as well as they are a perfect balance of starchiness compared to waxy potatoes or starchy potatoes.
Onions: Sweetness and aromatics in every bite. You will need 2 onions for the recipe, and we typically use yellow onions.
Garlic: You will need about 4-5 cloves of garlic cloves for the potato and sausage dish.
Leeks: We use about 1 cup of sliced leeks, which is about ½ of an average sized leek.
Broth: You will need just a little bit of high-quality beef broth or chicken broth for the Irish coddle recipe.
Guinness Stout: Adding a little Guinness or other Irish stout is an optional addition to the coddle. This addition would likely not have been included in a traditional Dublin coddle except for “maybe a drop” of dark beer, but we like the flavor that the ale adds to the dish.
Herbs and spices: Thyme, bay leaf, black pepper and salt – keep it simple, let the ingredients shine.
Optional Ingredients: This one-pot meal was traditionally made with whatever ingredients were readily available or laying around, so feel free to include other root vegetables like carrots or parsnip.
Prep the ingredients
The simple dish requires minimal prep. Dice one of the onions and then slice the second into thin slices. Next, cut the streaky bacon into about ½-inch pieces.
Halve the Baby Dutch potatoes or Yukon Golds. Finally, slice the leek. You will only use the stem section of the fresh leeks, not the leafy tops. Note that leeks can trap a lot of dirt and debris so be sure to rinse or soak the sliced leek before using it.
Making the Coddle with Irish Bangers and Bacon
To cook the Dublin coddle first heat a Dutch oven on a stove top over medium heat. Add the diced bacon and cook until the bacon is browned and starting to crisp up. Remove the bacon from the Dutch oven with a slotted spoon but leave the bacon fat in the pan.
Next, add the Irish bangers to the pan and brown in the bacon fat.
Once golden brown on both sides, remove the sausage to the paper towel lined plate with the bacon. Note, the sausage does not need to be completely cooked through at this point.
Next, add the onion and leeks and sauté for about 3-5 minutes.
Add in the garlic and herbs and spices and stir to combine. Cook for 1 minute then decrease to low heat. Remove the cooked veggies to a plate or bowl.
Next, use the pint of Guinness to deglaze the pan and scape up all of the crispy bits from the bottom of the pan.
Add the sliced onion to the bottom of the pan, then remove the pan from the stove.
Layering the Potato and Sausage Coddle
Add half of the potatoes to the bottom of the pot then sprinkle half of the bacon bits on top of the potatoes.
For the next layer add half of the sauteed veggies and then the Irish pork sausages.
Next, top with the remaining half of potatoes, bacon, and the remaining onion leeks and sausages.
Add enough broth or stock to reach just below the top of the layer of sausage and layer of potatoes. Return the Dutch oven to the stove top and bring the Irish potato and sausage coddle to a brief boil. Cover the Dutch Oven and place in a 225-degree oven.
Once it has all been thrown in the pot, it is time to let it simmer low and slow and prepare to be coddled. A true coddle should cook just below boiling. Check after about 30 minutes, and if the Irish stew is boiling, drop the temperature of your oven. Cook for about 2 hours and you are ready to eat, though cooking longer will not hurt anything.
What to Serve with Dublin Coddle
Serve this authentic Irish recipe with other traditional Irish food like fresh baked Irish soda bread or Irish brown bread for mopping up the delicious broth. Don’t forget the Guinness (and the good company)!
So ditch the fancy fare, raise a glass, and get ready for a taste of Dublin’s soul food. Dublin Coddle awaits, and it’s ready to coddle the heck out of you. Sláinte! ☘️
For more of our favorite Irish recipes be sure to try some of our other favorites from the Emarald isle:
Frequently Asked Questions
If available Irish sausages or British bangers are the best sausages for Dublin coddle. If you are unable to find them other high quality pork sausages can be substituted.
A coddle is traditionally cooked for a long time at just below boiling. We cook our coddle in a covered Dutch oven for 2-3 hours at 225 degrees.
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📖 Recipe
The Best Dublin Coddle with Irish Bangers
Dublin coddle is a one pot Irish comfort food consisting of simmered sausages, potatoes, onions, and seasonings in a rich broth. This traditional peasant dish is the perfect Irish meal for St. Patrick’s Day or any time you are looking for a simple and hearty meal.
Ingredients
- 1.5 Pounds Irish Style Sausages about 8
- 8 strips Bacon
- 2 Yellow Onions
- 1 Cup Leeks Rinsed and sliced
- 4 Cloves Garlic
- 2 Pounds Dutch Baby Potatoes or Yukon Gold
- 1 teaspoon Thyme
- 2 teaspoons Salt
- ½ teaspoon Black Pepper
- 16 ounce Guinness Beer
- 2 Bay Leaves
- 3 Cups Beef Broth
Instructions
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Dice one of the yellow onions and then slice the second into thin slices. Cut the bacon into about ½-inch pieces.
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Halve the yellow potatoes and set aside.
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Heat a Dutch oven or large pot on a stove top over medium heat. Add the diced bacon to the pot. Cook until the bacon is browned and starting to crisp up. then remove from the Dutch oven with a slotted spoon. Leave the bacon fat in the pan.
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Add the Irish Bangers to the pan and brown on both sides in the bacon fat, then remove to the plate with the bacon.
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Cook the diced onions and leeks for 4-5 minutes, until softened. Stir frequently.
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Add the garlic and cook for 1 minute then add the salt and black pepper. Stir to combine then remove the veggies from the pan to a plate.
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Deglaze the Dutch oven with the pint of Guinness. Add the Bay leaves and bring to a boil. Boil for 3 minutes to reduce slightly then remove the Dutch oven from the stove.
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Add the sliced onion to the bottom of the Dutch oven and then layer half of the potatoes.
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Next, layer half of the bacon, half of the veggies and then half of the Irish sausages.
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Repeat the layers: potatoes, bacon, veggies, pork sausages then add just enough beef broth to reach the bottom of the top layer of sausages.
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Return the Dutch oven to the stove and bring to a boil. Cover and place in a 225 degree oven.
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Cook the coddle, covered, in the 225 degree oven for 2-3 hours.
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Remove and serve warm with Irish soda bread or brown bread.
Nutrition
Calories: 646kcalCarbohydrates: 35gProtein: 26gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 101mgSodium: 2151mgPotassium: 1133mgFiber: 4gSugar: 3gVitamin A: 366IUVitamin C: 36mgCalcium: 61mgIron: 3mg
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