Description

Dublin Coddle is a classic Irish comfort food, traditionally made with layers of hearty ingredients like sausages, bacon, potatoes, and onions, all slowly simmered in a savory broth. This dish has deep roots in Dublin’s history, often enjoyed as a warming meal after a long day, especially during cold seasons. It’s simple, rustic, and packed with rich, meaty flavors.

Ingredients

Units Scale

1 lb (450 g) pork sausages (preferably Irish bangers)
8 oz (225 g) thick-cut bacon, chopped
4 large potatoes, peeled and thickly sliced
2 large onions, peeled and sliced
2 cloves garlic, minced (optional)
2 cups (480 ml) chicken or beef broth
1 cup (240 ml) water
2 tbsp fresh parsley, chopped (plus extra for garnish)
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and freshly ground black pepper, to taste
Butter or oil (for browning)

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Instructions

Brown the Meat:
In a large skillet, heat a little butter or oil over medium heat. Brown the sausages until golden on all sides but not fully cooked through. Remove and set aside. In the same pan, cook the chopped bacon until crispy. Remove and drain on paper towels.
Prepare the Layers:
In a large Dutch oven or oven-safe pot, layer half of the sliced potatoes on the bottom. Add a layer of onions, some garlic (if using), half of the bacon, and sausages. Season with salt, pepper, parsley, and thyme. Repeat the layers with the remaining ingredients.
Add the Liquid:
Pour the broth and water over the layers, ensuring the liquid comes up about halfway. Cover the pot with a tight-fitting lid.
Cook:
Preheat your oven to 300°F (150°C). Place the pot in the oven and cook for 2–3 hours, checking occasionally to ensure the liquid hasn’t fully evaporated. Add more water or broth if needed.
Serve:
Garnish with fresh parsley and serve hot with crusty bread to soak up the flavorful broth.

Notes

Traditional Dublin Coddle is very flexible—feel free to adjust the ingredients based on what you have on hand.
Some versions include carrots, though it’s not traditional.
For an extra rich flavor, you can add a splash of Guinness to the broth.