Last St. Patrick’s Day, my kitchen smelled like Ireland itself. The rain tapped on the windows, the grandkids were scattered around the living room with their paper shamrocks, and my husband was setting the table with his usual insistence on using the “good bowls.” I had decided that evening called for something cozy, rustic, and full of flavor—a dish that felt like a warm hug. Dublin Coddle fit the bill perfectly.
What I love about this recipe is how it brings people closer, not only with its rich aroma of simmering onions and thyme but with its story. It’s an old Irish favorite, often thrown together with whatever was left in the pantry.
Somehow, though, it turns those humble ingredients into pure comfort. As I layered the potatoes and carrots into the pot, I thought of my grandmother, who often said, “Simple food keeps the heart steady.” She would have been proud of how the sausages browned just enough to give off that irresistible sizzle.
By the time it had simmered for an hour, the kitchen felt alive—steam rising, laughter echoing, and anticipation growing. The first spoonful was everything I hoped for: savory, hearty, and grounding. That evening became one of those memories that tuck themselves neatly into your heart, a reminder of how food can turn ordinary nights into something extraordinary.
Short Description
Dublin Coddle is a traditional Irish stew made with sausages, bacon, potatoes, and carrots simmered slowly in broth until everything melds into a hearty, comforting dish.
Key Ingredients
- 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
- ½ cup white wine (optional)
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Tools Needed
- Large heavy pot or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Cooking Instructions
Step 1: Brown the Sausages
Place the sausages in a large pot over medium heat. Cook until browned on all sides, about 6–8 minutes. Remove and set aside.
Step 2: Crisp the Bacon
Add the chopped bacon to the same pot. Cook until golden and crispy, about 4 minutes.
Step 3: Soften the Aromatics
Stir in the sliced onions and minced garlic. Cook for 2 minutes until fragrant and softened.
Step 4: Layer the Vegetables
Add the sliced potatoes and carrots in layers over the onion and bacon mixture.
Step 5: Add the Broth and Seasoning
Pour in the chicken broth and white wine (if using). Sprinkle in thyme, salt, and pepper.
Step 6: Return the Sausages
Nestle the browned sausages back into the pot, ensuring they’re mostly covered with liquid.
Step 7: Simmer Gently
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, until potatoes and carrots are tender and flavors have blended.
Step 8: Garnish and Serve
Scatter fresh parsley on top. Serve hot in bowls with crusty bread for dipping.
Troubleshooting tip: If the broth reduces too quickly, add ½ cup water or more broth. If sausages look too dark early on, reduce the stovetop heat slightly.
Why You’ll Love This Recipe
Comforting Flavor: Sausages, bacon, and broth create a rich, savory base.
Easy to Make: Simple layering and simmering—no complicated techniques required.
Budget-Friendly: Uses pantry staples and inexpensive cuts of meat.
Perfect for Gatherings: Feeds a family and can be scaled up easily.
Nutritious & Hearty: Full of vegetables and protein for a complete meal.
Mistakes to Avoid & Solutions
Overcooking the sausages: They can turn rubbery. Brown lightly first, then let them finish cooking while simmering.
Too much liquid: The coddle should be stew-like, not soupy. Start with broth as listed, and adjust as needed.
Undercooked vegetables: Slice potatoes and carrots evenly so they cook through in the same time.
Not seasoning enough: Potatoes absorb a lot of flavor—always taste and adjust before serving.
Burning the bacon/onions: Keep heat moderate when sautéing to avoid bitterness.
Serving and Pairing Suggestions
Serve hot in deep bowls with crusty Irish soda bread or warm rolls.
Pair with a light green salad for freshness.
A pint of dark stout or hard cider complements the rich flavors beautifully.
For family gatherings, set the pot on the table and let everyone serve themselves—coddle shines in a family-style setting.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of broth to refresh.
Avoid microwaving sausages too long—they dry out quickly.
FAQs
1. Can I make this in a slow cooker?
Yes. Brown the sausages and bacon first, then add all ingredients to the slow cooker. Cook on low for 6–7 hours.
2. Can I freeze Dublin Coddle?
Yes. Let it cool, portion into containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
3. Do I have to use white wine?
No, it’s optional. Extra broth works perfectly well.
4. Can I use different sausages?
Yes. Bratwurst, Italian sausage, or chicken sausage all work, though flavors will differ.
5. How do I make it less salty?
Use low-sodium broth and rinse bacon briefly before cooking.
Tips & Tricks
Slice vegetables evenly for consistent cooking.
Use a Dutch oven for even heat distribution.
For deeper flavor, let the stew rest 15 minutes before serving.
A splash of apple cider vinegar at the end brightens the dish.
Recipe Variations
Vegetarian Coddle: Replace sausages and bacon with mushrooms and extra carrots. Use vegetable broth instead of chicken.
Spicy Twist: Use spicy sausages and add ½ teaspoon red pepper flakes.
Creamy Version: Stir in ½ cup heavy cream during the last 5 minutes of simmering.
Beer-Braised Coddle: Swap wine for ½ cup Irish stout for a deeper, malty flavor.
Herb Lovers’ Coddle: Add rosemary, bay leaf, or dill for layered aromatics.
Final Thoughts
Making Dublin Coddle always reminds me why I love cooking for family. It’s not about the fancy plating or elaborate techniques—it’s about that slow simmer, the way simple ingredients come together, and the joy of gathering around the table. When the steam rises and the first ladleful is served, there’s a pause, then a smile, then the warmth spreads.
That’s when you know you’ve done something right. This dish carries with it a sense of heritage, of comfort, and of connection. It’s the kind of recipe that stays in your collection for life, not just for flavor but for the memories it helps create. And truth be told, I can’t think of a better way to spend a rainy evening.
Dublin Coddle
Ingredients
- 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
- ½ cup white wine optional
- 2 cloves garlic minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place sausages in a large pot over medium heat and cook until browned on all sides, about 6–8 minutes. Remove and set aside.
- Add chopped bacon to the same pot and cook until golden and crispy, about 4 minutes.
- Stir in sliced onions and minced garlic. Cook for 2 minutes until fragrant and softened.
- Layer sliced potatoes and carrots over the onion and bacon mixture.
- Pour in chicken broth and white wine (if using). Season with thyme, salt, and pepper.
- Nestle browned sausages back into the pot, ensuring they’re mostly covered with liquid.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, until potatoes and carrots are tender and flavors have blended.
- Scatter fresh parsley on top and serve hot with crusty bread.
