If you’re craving a dish that feels like a warm hug from Ireland itself, you’ve got to try this hearty and comforting Irish Dublin Coddle Recipe. It’s a deliciously simple stew brimming with tender sausages, crispy bacon, and soft potatoes all slow-cooked together in a savory broth that brings out the best of each ingredient. Perfect for cozy weekends or a family meal that fills the room with irresistible aromas, this traditional dish is a flavorful tribute to Dublin’s culinary heritage and absolutely worth making at home.
Ingredients You’ll Need
This Irish Dublin Coddle Recipe relies on a handful of humble but essential ingredients, each chosen to build layers of flavor and texture that make every bite unforgettable. From the smoky bacon to the tender sausages and comforting potatoes, each component plays a crucial role in creating that classic, homey taste.
- 10 slices bacon: Chopped into 1-inch pieces for that perfect crispiness and smoky depth.
- 1 lb. bangers or high-quality pork sausages: Use fresh and flavorful sausages to elevate the stew’s richness.
- 2 lbs. potatoes: Peeled and sliced into 1/2-inch thick rounds to absorb the broth while maintaining some bite.
- 2 onions: Sliced into 1/2-inch thick rings to add sweetness and texture.
- Salt & freshly ground pepper: To season and bring out the natural flavors of the ingredients.
- 3 tablespoons chopped parsley: Divided, for a fresh herbal finish that brightens the dish.
- 2 cups beef broth: Adds savory richness and moisture for slow cooking.
How to Make Irish Dublin Coddle Recipe
Step 1: Prepare for Slow Cooking
Preheat your oven to 300°F to create the perfect low-and-slow cooking environment needed for tender, melded flavors.
Step 2: Crisp the Bacon
Heat a Dutch oven over medium heat and add the chopped bacon. Cook it while stirring often until it’s beautifully crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, reserving that irresistibly flavored bacon fat for the next step.
Step 3: Brown the Sausages
Using the reserved bacon fat, brown your bangers just long enough to get a golden color on the outside but not fully cook them. This step locks in savory flavors and adds texture. Remove the sausages, discard any leftover fat, and set them aside.
Step 4: Layer the Ingredients
Start with half of the sliced potatoes as a base, then layer half the onions on top. Season with salt and freshly ground pepper, then sprinkle half the cooked bacon and one tablespoon of parsley. Repeat this layering process with the remaining potatoes and onions, seasoning again. Top with the remaining bacon and parsley, nestle the browned sausages into the layers, and pour the beef broth evenly over everything.
Step 5: Slow Bake Until Tender
Cover your Dutch oven with a lid and place it in the preheated oven. Bake for 1 1/2 to 2 hours. Don’t forget to check halfway through; if the liquid looks low, add an extra cup of broth to maintain about an inch of liquid so everything stays moist and flavorful throughout the cooking process.
Step 6: Final Touches Before Serving
Once out of the oven, sprinkle the remaining tablespoon of chopped parsley over the top for a fresh pop of color and brightness. The Irish Dublin Coddle Recipe is delightfully forgiving, so it can handle an additional hour or two if needed, making leftovers even more magical the next day.
How to Serve Irish Dublin Coddle Recipe
Garnishes
A simple sprinkle of fresh parsley adds color and a wonderful herbal note that cuts through the richness. Some folks love a dollop of whole-grain mustard on the side or a few cracks of black pepper to heighten the flavors.
Side Dishes
While Irish Dublin Coddle is beautifully filling on its own, you can serve it alongside warm soda bread or crusty Irish brown bread to soak up every last drop of that luscious broth. A crisp green salad or steamed seasonal vegetables creates a nice balance on the plate.
Creative Ways to Present
For a cozy dinner party, serve the coddle in individual rustic bowls with a small fresh herb sprig as garnish. You can also layer the ingredients in clear glass casserole dishes before baking to showcase the colorful layers of potatoes, onions, and sausage, adding a visual feast to the meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator; the flavors continue to meld beautifully overnight, making the next day’s meal even tastier.
Freezing
The Irish Dublin Coddle Recipe freezes wonderfully. Cool completely before transferring to freezer-safe containers, and it can be frozen for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat or in a covered dish in the oven at 300°F until warmed through, adding a splash of broth if it seems dry. Avoid the microwave when possible to keep the texture intact.
FAQs
Can I use other types of sausages in this recipe?
Absolutely! While traditional pork bangers are ideal for authentic flavor, you can substitute with bratwurst, Italian sausages, or any good-quality pork sausage that you enjoy.
Is it necessary to use a Dutch oven for this dish?
A Dutch oven is perfect because it retains and distributes heat evenly during the long cooking time, but a heavy, oven-safe pot with a lid will work just fine.
What can I do if I don’t have beef broth?
You can substitute with chicken broth or a well-made vegetable broth, but beef broth adds that classic deep richness that complements the meat and potatoes best in this dish.
Can this dish be made on the stovetop instead of the oven?
Yes, you can simmer it gently on very low heat in a covered pot for about 2 to 3 hours, but keep an eye to ensure the liquid doesn’t evaporate completely.
How can I make this recipe gluten-free?
The recipe is naturally gluten-free if you check that the sausages and broth you use do not contain any gluten ingredients—always best to read labels carefully.
Final Thoughts
This Irish Dublin Coddle Recipe is more than just a dish; it’s a celebration of simple, hearty Irish cooking that brings people together. Once you try it, you’ll understand why it’s treasured in Dublin households. So grab your favorite sausages, some bacon, and potatoes and give this soulful, comfort food a spot at your table—you’ll be so glad you did!
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Irish Dublin Coddle Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Stew
- Method: Baking
- Cuisine: Irish
Description
Irish Dublin Coddle is a traditional hearty stew that combines layers of tender potatoes, onions, savory bacon, and flavorful pork sausages, slow-cooked in beef broth until melt-in-your-mouth tender. This comforting dish is perfect for cozy gatherings and showcases classic Irish flavors with simple, wholesome ingredients.
Ingredients
Meat
- 10 slices bacon, chopped into 1-inch pieces
- 1 lb. bangers or other high quality pork sausages
Vegetables
- 2 lbs. potatoes, peeled and sliced into 1/2-inch thick rounds
- 2 onions, sliced into 1/2-inch thick rings
Other Ingredients
- Salt, to taste
- Freshly ground pepper, to taste
- 3 tablespoons chopped parsley, divided
- 2 cups beef broth
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow baking the stew.
- Cook Bacon: Heat a dutch oven over medium heat. Add the chopped bacon and cook, stirring frequently, until crisp. Remove the bacon pieces with a slotted spoon and drain them on paper towels to remove excess fat.
- Brown Sausages: Using the reserved bacon fat, brown the sausages briefly in the dutch oven over medium heat, just until they start to brown but are not fully cooked. Remove the sausages and discard any excess bacon fat remaining in the pot.
- Layer Ingredients: Layer half of the sliced potatoes on the bottom of the hot dutch oven, followed by half of the sliced onions. Season with salt and pepper, then sprinkle half of the cooked bacon and one tablespoon of chopped parsley over the onions. Repeat with the remaining potatoes and onions, seasoning again and topping with the rest of the bacon and parsley. Nestle the browned sausages on top and pour the beef broth evenly over all layers.
- Bake: Cover the dutch oven with its lid and place it in the preheated oven. Bake for 1.5 to 2 hours. Halfway through cooking, check to ensure the liquid hasn’t dried out; add an extra cup of broth if needed to maintain about one inch of liquid at the bottom of the pot.
- Finish and Serve: Remove the coddle from the oven and sprinkle the remaining tablespoon of chopped parsley on top before serving. The dish is forgiving and can be cooked longer if required, and leftovers taste even better the next day.
Notes
- Dublin Coddle is very forgiving and can stand cooking for an extra hour or two without drying out.
- Leftovers improve in flavor after sitting overnight, making this a great make-ahead dish.
- Use high-quality pork sausages (bangers) for the best flavor and texture.
- Keep an eye on the liquid level during baking to prevent the stew from drying out; add broth as necessary.
- For a richer flavor, use homemade beef broth if possible.
