Dublin Coddle is a classic Irish comfort food that has been enjoyed for centuries. It’s a hearty, rustic stew made with sausages, smoky bacon, tender potatoes, onions, and carrots, all simmered slowly in a savory broth.
Traditionally cooked low and slow, the ingredients meld together to create deep, rich flavors that warm you from the inside out.
This dish is more than just a stew—it’s a taste of Ireland’s history and hospitality. Once known as a working-class staple in Dublin households, it has evolved into a beloved recipe prepared during family gatherings, St. Patrick’s Day celebrations, or cozy nights at home.
Best of all, it’s a one-pot wonder that’s as easy to prepare as it is satisfying to eat.
My Opinion
I absolutely loved preparing this Dublin Coddle, and it’s quickly become a favorite in my kitchen. What stood out most was the simplicity of the process—you layer everything into one pot and let time and gentle heat do the work.
The aroma that fills the house as it simmers is incredible; it feels like a warm invitation to gather around the table.
The flavor is outstanding: the sausages infuse the broth with richness, the bacon adds a smoky depth, and the potatoes soak up every bit of the savory goodness. The broth itself is so comforting that I couldn’t resist dipping slices of crusty bread into it.
I especially enjoyed how versatile it is—I tried it once with a splash of white wine and another time with Irish stout, and both versions were amazing. It’s the kind of dish that tastes even better the next day, making it perfect for meal prep too.
Why You’ll Love This Recipe
- 🍲 One-pot wonder – Minimal cleanup with maximum flavor.
- 🥔 Hearty and filling – Protein-packed sausages and bacon combined with tender potatoes make this a full meal.
- 🌿 Rich, smoky flavors – Slow simmering allows everything to meld into a savory broth.
- 🍞 Perfect with bread – Great for soaking up every drop of broth with soda bread or crusty Irish bread.
- 🍻 A taste of Irish tradition – Connects you to Ireland’s culinary heritage.
- 🔄 Adaptable – Easy to customize with extra vegetables, spices, or even beer.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon for stirring
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Optional: Soup bowls and crusty bread for serving
Ingredients (Serves 4)
- 4 pork sausages
- 6 slices back bacon, chopped
- 1 large onion, sliced
- 4 large potatoes, peeled and sliced
- 2 large carrots, peeled and sliced
- 3 cups chicken broth
- 1/2 cup white wine (optional, or substitute with stout beer)
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Brown the sausages
Heat a large pot or Dutch oven over medium heat. Add the sausages and cook until evenly browned on all sides. Remove and set aside. - Cook the bacon
In the same pot, add the chopped bacon. Cook until crispy and the fat has rendered, stirring occasionally. - Soften the onions and garlic
Add the sliced onions and minced garlic to the pot. Cook for about 2–3 minutes until softened and fragrant, scraping up any browned bits from the bottom for added flavor. - Layer the vegetables
Spread the sliced potatoes and carrots evenly over the bacon and onion mixture. This layering helps the potatoes absorb the smoky flavors as they cook. - Add broth and seasonings
Pour in the chicken broth and, if using, the white wine (or stout for a deeper flavor). Stir in thyme, salt, and pepper. - Return the sausages
Nestle the sausages back into the pot, pressing them gently into the broth and vegetables. Everything should be mostly covered with liquid. - Simmer gently
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1 hour, or until the potatoes and carrots are tender and the broth is rich and flavorful. - Garnish and serve
Once cooked, ladle into bowls, garnish with fresh parsley, and serve piping hot with thick slices of bread.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.
- Dublin Coddle tastes even better the next day as the flavors continue to develop.
Expert Tips
- ✅ Use quality sausages for the best flavor—pork sausages are traditional, but beef or chicken can work too.
- ✅ Add stout beer instead of wine for a deeper, malty flavor.
- ✅ Slice potatoes thick enough so they hold their shape during simmering.
- ✅ Don’t rush the cooking—slow simmering is key to melding the flavors.
- ✅ Taste and adjust seasonings before serving, especially salt, as bacon adds natural saltiness.
Serving Suggestions
- Serve hot with Irish soda bread or crusty brown bread to soak up the broth.
- Pair with lightly steamed greens such as cabbage or kale for balance.
- Add a dollop of wholegrain mustard on the side for an extra kick.
- Enjoy with a pint of Guinness or a glass of Irish whiskey for the ultimate Irish dining experience.
Popular Variations
- 🌱 Vegetarian Coddle – Use vegetarian sausages and swap chicken broth for vegetable broth. Add extra vegetables like mushrooms, leeks, or celery.
- 🍺 Beer-Braised Coddle – Replace wine with Irish stout or ale for a deeper flavor.
- 🌶️ Spicy Coddle – Add a pinch of red pepper flakes or Dijon mustard for heat.
- 🧀 Cheesy Coddle – Sprinkle with Irish cheddar before serving for a creamy twist.
Conclusion
Dublin Coddle isn’t just a meal—it’s a warm embrace from Irish tradition. With its humble ingredients, slow-simmered flavors, and comforting heartiness, it has been passed down through generations as the ultimate family dish. Whether you’re celebrating St. Patrick’s Day, gathering with loved ones, or simply craving something cozy on a cold evening, this one-pot wonder will deliver every time.