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Dublin Coddle

Dublin Coddle

Recipe At-A-Glance

Dublin Coddle
Dublin Coddle

Recipe At-A-Glance

Dublin Coddle is a traditional Irish potato, sausage, and bacon stew that slow cooks away in the oven. It’s great for St. Patrick’s Day or any day you need some comfort food!

Comfort Food

Ready in 2hr 15min

I know many of you will be celebrating St. Patrick’s Day with corned beef and cabbage, and no offense to you guys (I mean, I love corned beef and cabbage, too), but this Dublin coddle is what you should be having instead. Because, yum. It’s hearty, it’s easy, it’s delicious, and from my research, it’s a more authentic way to celebrate Ireland than corned beef (which apparently is an Irish-American thing—not from the homeland itself).

Granted, I’m pretty much the last person who should be writing with any authority about Irish culture. The entirety of my education on Ireland came from this awesome Irish restaurant in my college town that I went to weekly. I don’t have many Irish ancestors (I did my family tree a few years back, and I’m like 00.0000001% Irish). I’ve never been to Ireland. But hey, the whole idea with St. Patrick’s Day is that everyone is Irish, right? So I’m going with it.

Dublin Coddle

So at the aforementioned Irish restaurant from my college days, I would always order exactly the same thing: Dublin Coddle (which they served in a bread bowl), a side of Blarney Puffballs (which I’m thinking aren’t quite authentic—basically they were deep fried cheese and potato balls), soda bread, and more than one pint of Guinness. And we wonder how I gained 50 pounds in college…

If you’ve never had Dublin coddle before, it’s kinda like the Irish version of beef stew. It’s bacon, pork sausages, onions, and potatoes all long-stewed in a thick brown gravy. Everything I’ve seen about coddle talks about its working-class roots. This isn’t a delicate meal. This is the kind of meal that can slow cook away in the oven for hours and hours and hours while you’re working hard and still be delicious when you come home.

MY OTHER RECIPES
Dublin Coddle

Another tidbit I’ve read about coddle—every family seems to have their own special recipe. Correct me if I’m wrong, Irish readers of mine, but it doesn’t really seem like there is one “authentic” version of coddle. Basically, you put into a pot whatever you have kicking around your kitchen, and it always turns out delicious. Because bacon.

Now, this is a slow cooked recipe that I don’t recommend doing in the slow cooker. The slow cooker would work, but most slow cookers cook with very moist heat. Sometimes I find that moist heat actually makes potatoes go mushy and mealy instead of tender and soft. And considering this stew is 75% about the delicious, pillowy potato bites? No one wants them to be mushy.

Dublin Coddle

Instead, I recommend investing in a nice, sturdy, cast iron Dutch oven, and doing this baby at a low temp in your oven. I have a beautiful red Lodge Dutch oven (affiliate link) that cost me less than $65, heats wonderfully, and will last me a lifetime if I take care of it. I might even be able to pass it down to Juniper when she’s older.

There are a lot of really beautiful and really expensive Dutch ovens out there, and if you can swing a pricier brand and it makes you happy, go for it. But honestly, for my money, you can’t go wrong with spending less than $100 and getting a lifetime-quality pot. My love for Lodge knows no bounds (and they don’t even know I exist, I just really like them, you should see me swooning at the Lodge aisle in Cabela’s).

Dublin Coddle

The crazy thing about Dublin coddle is that you think there is no way it’s going to be flavorful enough. It’s too simple to be delicious, but magic happens in the oven! Seriously. Mag-ic. This dish is bursting with flavor that only gets better and better as leftovers.

There are a few odd things about making coddle (like: don’t add salt!), so make sure you read the notes section in the recipe below. OH, and because I bow down to the altar of the God of Carbs, you have to serve coddle with soda bread (although, maybe skip the bread bowl). I just so happen to have an awesome Whole Wheat Irish Soda Bread recipe on my blog that I just so happened to update with brand new photos and a new instructional video last week. Go figure.  Enjoy!
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Dublin Coddle


  • Author: Cassie Johnston
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings

Description

Dublin Coddle is a traditional Irish potato, sausage, and bacon stew that slow cooks away in the oven. It’s great for St. Patrick’s Day or any day you need some comfort food!


Ingredients

  • 8 slices bacon, chopped into small pieces
  • 1 pound high-quality pork sausages (see notes)
  • 1 tablespoon all-purpose flour
  • 1 bottle Guinness beer (see notes)
  • 2 pounds potatoes, peeled and cut into bite-sized pieces
  • 2 large onions, cut into slices
  • 4 cloves garlic, minced
  • 4 tablespoons fresh minced parsley
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • Fresh cracked black pepper
  • 2 cups beef, ham, or chicken broth

Instructions

  1. Preheat the oven to 300°.
  2. Heat a large, oven-proof Dutch oven over high heat. Add in the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the Dutch oven.
  3. Add the sausages in, a few at a time (don’t crowd the pan), and cook on each side until just golden brown—no need to cook all the way through. Remove to a plate and continue with additional sausages. Remove to plate. When cool enough to handle. Slice into 1″ pieces.
  4. Reduce the heat to low, and then whisk in the flour. Cook for 2 minutes, whisking constantly. Then remove from heat completely.
  5. Whisk in the bottle of Guinness (see notes if you’d like to not use beer).
  6. Place half of the potatoes in the gravy, followed by half of the onions, half of the garlic, half of the bacon, half of the sausages, half of the parsley, the bay leaves, the thyme, and black pepper. Repeat layers with the remaining ingredients.
  7. Pour the broth over the whole thing. Place lid on, and bake in preheated oven for at least 2 hours (see notes).

Notes

If you can find traditional Irish pork sausages (AKA: bangers), that’d be awesome, but honestly, any good-quality pork sausages will do. Use whatever you can find and you like (bratwurst, polish sausage, even good-quality breakfast sausage).

Between the bacon, sausages, and broth, this dish is inherently very salty. Do not add more salt without tasting it first! I almost never add additional salt when making coddle.

If you want to skip using the beer, just sub in 1 1/2 additional cups of whatever broth you are using.

The coddle will be ready to eat after 2 hours in the oven, but it can easily stay cooking for 3-5 hours without any consequence. This isn’t a delicate dish. You don’t have to worry about breaking it.

 

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55 comments

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  • Mallory Womble SAYS

    Oof, this sounds perfect! We have a rainy and cold week coming up and this screams “pajamas and movies during dinner” food.

    • Cassie SAYS

      It is DEFINITELY that kind of food! It’s been raining for the past week here, and it’s been perfect. :)

      • Michael L Cashman SAYS

        Great share thanks! May have to make Blarney Puffballs with it too. Did you go to IU? Similar restaurant there. Cheers,

      • Cassie SAYS

        Indiana, our Indiana, Indiana, we’re all for you! I-U! ;)

  • Corinne SAYS

    This is probably a silly question, but if I’ll be cooking for a crowd, can I double it in one dutch oven? Or would cooking two batches separately be best? This looks amazing and i’m adding it to my menu this weekend!!

  • Erika SAYS

    I made this last night! It was delicious. I used regular bratwurst for the sausage, skipped the beer, and just used vegetable broth for all the liquid (it was what I had in the cupboard). Also, I thickened it with oat flour since we’re a glutenfree household by necessity. Oh! And I added carrots. I cooked it in the oven for about 3.5 hours, and it came out perfectly. It could have even gone another half hour.

    Thanks for the recipe! I love flexible dishes that accommodate the stuff I already have around the house. :)

  • Denise Phillips SAYS

    I swoon over Lodge Cast iron too. I have several pieces. I’ve been looking for this type of recipe and am so going to be trying it. I like how you have notes to help further clarify the instructions.
    Thank you! I

  • I made corned beef and cabbage this year, but I will definitely be finding an opportunity to create this recipe soon. This sounds amazing!

  • TQ SAYS

    Thanks for the recipe! have you tried freezing this? we cook for my elderly parents and they love a nice hearty stew. We also love using our Le Creuset dutch oven, so this seems like a no-brainer. Would this recipe taste OK if we added a chopped apple or two? They like apples with their smoked sausage…. with the Guinness? they’d be in heaven!

  • Cee SAYS

    I must have the least grease producing bacon and sausage in the world because there is literally NOTHING to whisk the flour into. This is going to be a mess.

    • Erica SAYS

      I had the same problem. But roux’s are easy… you just need equal parts fat and flour. I ended up melting 2 tablespoons of butter into the pan before adding my 2 tablespoons of flour. Good to go!

  • Jill Blankenship SAYS

    Thank you Cassie for sharing this, I will make it in October when my mother visits me in Arkansas from my hometown of Bloomington Indiana. Yes, I share your love for a particular Irish Pub.

    • Jill SAYS

      Cassie, true to my word, made the Dublin Coddle last night and am taking it to friends right now to enjoy with my mother. Had the Bangers handmade at Whole Foods. My kitchen smells so good!

  • Brian SAYS

    Hey Cassie-nice recipe, but . . . I think you’ll find that variations on the theme of meat preserved with salt go back a looooog way=well before the founding of the good ole US of A. The Smithsonian has a good ‘potted’ history on the origins of corned beef. Good recipe!

  • Elaine SAYS

    This sounds like a great dish. You seem to be layering ingredients into Dutch oven and then pouring broth over it. There’s no stirring it up?

  • Chris SAYS

    Lodge knows you exist now. They sent me here from Facebook and now this is Sunday dinner!

  • Jackie SAYS

    I made this for dinner tonight and it was so delicious! We didn’t have any beer on hand, so I used a mixture of chicken and beef broth. I added some leftover shredded cabbage in the last 30 minutes of cooking, too. Amazing!

  • Katie SAYS

    I don’t have a Dutch oven. Could do this in a crockpot?

    • Trinity SAYS

      I’m going to try just that at some point this month…I’m thinking of layering everything into the crock pot and then letting it go on High for 3-5 hours, checking at 3 and every half hour after. Theoretically it should work…

      • Trinity SAYS

        So I tried this in the crock pot today and it actually turned out pretty well. I cooked the bacon and sausage and made the gravy in a frying pan first and then transferred it to my crock pot and layered everything in there. Cooked it on HIGH for 4 hours and it was great! It probably isn’t as much of a stew as it is in a Dutch Oven and cooked in the oven, but it was still really tasty!

  • Pete Roddy SAYS

    I had a Lodge Dutch oven but the enameling was not up to the rigors of boat life. I bit it and got LeCrueset.

  • MARY SAYS

    The ingredients calls for beef. The actual recipe does not have beef in it. Which one is it? If there is beef, what kind?

  • William Lyons SAYS

    I am from Dublin, Ireland. We love our Coddle. But I have never heard of Guinness going into it. We know it as figuring stew in south side of Dublin. You just f#@k in sausages bacon smoked ham, (honey cured) onions scallions carrots and potatoes. Bring to the boil and simmer for 1.5-2 hrs. Then you add some buttermilk into which you have added cornflour to thicken. Another 20 mins of simmering. You then serve it up with fresh baked soda bread and butter. Delicious.

  • Brandy M. SAYS

    It’s literally the hottest part of the summer now, and I had to try this recipe because I just got a new Lodge Dutch oven on Amazon Prime Day. It was too hot to fire up the oven, so I just made this on the stovetop. This works amazing as well! I’ll definitely try it in the oven this fall! Thanks for the awesome recipe, it’s been a big hit in my house!

  • Brandy SAYS

    It’s literally the hottest part of the summer now, and I had to try this recipe because I just got a new Lodge Dutch oven on Amazon Prime Day. It was too hot to fire up the oven, so I just made this on the stovetop. This works amazing as well! I’ll definitely try it in the oven this fall! Thanks for the awesome recipe, it’s been a big hit in my house!

  • Linda SAYS

    I made this and it was delicious. I didn’t use the beer as I don’t care for the taste. I just used the extra beef broth. My hubby loved it also.

  • Sarah SAYS

    I don’t have a dutch oven and didn’t have enough time to crock pot it so I followed the directions until after making the roux and then I added everything to the pot. I used some beef sausages I had, added some chopped up honey ham, used red potatoes, added a few carrots that I sliced very thin on my mandolin and half an onion done the same way. It’s delicious!! Definitely making this again.. and again … and again…?

  • Linda Orris SAYS

    When I can get the bangers I use them but have been having trouble getting them. You can use chicken and apple sausages too. Guiness is a little heavy for me so I use Harp. I’ve even used sweet white wine once it was really good. My friend doesn’t drink so she uses all broth. This is just the best tummy warming recipe.

  • Mary McNally SAYS

    I made this the other night and it was so delicious. Next time I’ll make the Irish soda bread to go with it.

  • Meredith SAYS

    Nw how about a recipe for the Blarney Puffballs and soda bread?

  • Ann Maxwell SAYS

    Dublin coddle is a white stew. The raw ingredients are cooked in the liquid. The late Jury’s Hotel in Ballsbridge, Dublin, Ireland had it on it Menu for the Cabaret night. My introduction to it was by my late Husband who was the Head Banquet Chef in the aforementioned Hotel. Ann

  • Amanda SAYS

    As much as I can’t wait to fix this dish…I wish the recipe would have printed on just one page, and not three. Thanks to the ads and size of print, it was much longer and took more paper than it should have. Perhaps rethink the ads (which cover part of the recipe when printed) and size of font.

  • Aoife SAYS

    Quite a few notes to make here. Beef stew is a traditional irish fare, coddle is distinctly dublin. It’s a peasant meal. Its a meal of leftovers when we had notuing but scraps to feed ourselves with. proper hearty starchy grub. Salt is perfectly ok to use. We do NOT call them bangers. That’s english people. Defo do not confuse to two, you’ll get some evil glares. Traditionally everything is thrown into a pot of water and cooked this way on the hob. Beer of any kind is not used. Just flavoured with herbs. Apart from that spot on.

  • billie317718 SAYS

    Like many here, I was introduced to coddle in Bloomington IN :) Loved it so much I had to go home and figure out how to make it anytime I wanted.
    I’ve never tried it with Guinnness but I’m willing to try anything once.
    I’ve also thrown in chunks of cabbage and it turned out really well. This is a hard recipe to “mess up” if that is even possible.
    If you don’t have soda bread any crusty bread will do.

  • Cheryl SAYS

    Made this as an early St. Patrick’s Day dinner Came out great. The family loved it! I used a Dutch oven in the oven for 2 1/2 hrs at 350. I was in a hurry.

  • R schwan SAYS

    Can this be nad in a slow cooker? If so, what temp and for how long? I do t have an oven proof Dutch oven.

  • Petra SAYS

    Could I make this the night before and reheat it? Would the potatoes just disintegrate?

  • Jerry SAYS

    I made this recipe for a Staint Patrick’s day party last year. I did not get very much, it was a hit. So, I made it this year for use so we could enjoy it. It is still so good.

  • Lindsay Geiger SAYS

    This looks and sounds absolutely delish!!! I really want to make it for tonight but I don’t have a Dutch oven. Can this be made in a crockpot? If so can you tell me how to do it? I am new to cooking and need instructions ??‍♀️?.
    Thank you!

  • Julie SAYS

    This was excellent…not much left…lol. Made this with Irish Soda Bread Muffins. Yum..

  • Dani A SAYS

    My husband LOVED this!

  • Amy Burgess SAYS

    Mine is a different reason for using this recipe. My hubby has esophageal cancer and has an inoperable tumor that makes certain foods impossible to eat. Beef is one of them, stringy beef like Corned Beef would result in a trip to the emergency room. So I was looking for a dish, other than potato soup which we eat all the time, for St. Patrick’s day. This really filled the bill! St. Patty’s is a true holiday in my house. The kids come home for the day. There are lots of food, lots of drinks and lots of Irish music. So changing up the traditional corned beef and cabbage was going to be met with trepidation by some family member. But once they smelled the coddle that was all gone. Now knowing all the 20 something young men that would be eating this I did double the amount of sausage and bacon in the dish, and it was wonderful! No one is going to complain when I say I am making this again! Thank you for helping me keep St Patty’s Day alive and well in my home!

  • Exactly the sort of hearty meat-and-potatoes dish this hard-working athlete needs after Sunday practice! Tried this out in my multicooker tonight–used the “brown” function to crisp the bacon and brown the sausage, then let it cook on the “slow cooker: high” function until the potatoes were tender–not quite 2 hours. It’s St. Patrick’s Day weekend, so the liquor store was all out of Guinness; substituted a Fuller’s London Porter instead. Thanks for dinner!

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