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Dublin Coddle


Originating from Ireland’s capital, Dublin Coddle is a hearty stew made with sausages, salty bacon, potatoes, onions and carrots. It’s a slow-cooking, tasty, one-pot wonder, which can easily be cooked in advance and eaten when you’re ready.

  • Vegetable oil
  • 500ml chicken or beef stock
  • 450g RSPCA Assured sausages, cut into large chunks
  • 450g RSPCA Assured back bacon
  • 2 medium onions, sliced
  • 3 large carrots, chopped
  • 900g potatoes, peeled and sliced
  • 2 tablespoons chopped parsley
  • Salt and black pepper
  • Crusty bread

Dublin Coddle is a warming dish and a great idea for dinner on a cold winter evening. It's especially good on St Patrick's Day when followed by our delicious Chocolate & Guinness Cake

  • Preheat your oven to 150°C or gas mark 2.
  • Bring your water to the boil and add your stock.
  • Slice the potatoes, carrots and onions to a thickness of about 5mm.
  • Cut the sausages into thirds and remove the fat from the bacon.
  • Brown the sausages in a frying pan and then add the bacon for a few minutes. Then remove them from the pan and drain them on a paper towel. 
  • Place half the sausages and bacon in the bottom of a large ovenproof casserole dish. Then place a layer of veg on top, followed by another meat layer and then the final veg layer. 
  • Now pour on the stock and return to the boil. 
  • As soon as it boils, cover the pot and place in the oven for at least three hours.
  • Your Coddle shouldn’t be too watery but make sure there is at least 3cm of water at the bottom to stop it burning. Coddle is a substantial dish and another hour or two in the oven won’t do it any harm. 
  • Remember to remove the lid for about 30 minutes at the end to allow the top layer to brown and become a little crispy. 
  • Serve your Coddle with fresh soda bread.
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