Name: Traditional Dublin Coddle
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Irish
Ingredients: 1 lb (450g) pork sausages (Irish bangers or thick pork sausages); 6 slices thick-cut bacon (rashers) (chopped into chunks); 4 large potatoes (peeled and sliced into thick rounds); 2 large onions (sliced into rings); 2 cloves garlic (minced, optional but flavorful); 2 cups chicken or beef broth (or use half broth, half Guinness for extra richness); ½ cup beer or hard cider (optional, for depth of flavor); ½ teaspoon salt (adjust to taste); ½ teaspoon black pepper; ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves); 2 tablespoons fresh parsley (for garnish)

Description

Dublin Coddle is a hearty and comforting Irish stew made with sausages, bacon, potatoes, and onions simmered in a rich broth. This dish, popular in Dublin, Ireland, has been enjoyed for centuries as a simple, one-pot meal, perfect for cold evenings and cozy gatherings!

Ingredients

Units Scale

1 lb (450g) pork sausages (Irish bangers or thick pork sausages)
6 slices thick-cut bacon (rashers) (chopped into chunks)
4 large potatoes (peeled and sliced into thick rounds)
2 large onions (sliced into rings)
2 cloves garlic (minced, optional but flavorful)
2 cups chicken or beef broth (or use half broth, half Guinness for extra richness)
1/2 cup beer or hard cider (optional, for depth of flavor)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
2 tablespoons fresh parsley (for garnish)

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Instructions

1. Brown the Sausages & Bacon

Heat a large pot or Dutch oven over medium heat.
Add the sausages and cook for 4-5 minutes until browned on all sides. (No need to cook through; they will finish in the broth.) Remove and set aside.
In the same pot, cook the bacon until slightly crispy. Remove and set aside.

2. Layer the Coddle Ingredients

In the same pot, layer half the potatoes, followed by half the onions and garlic.
Add half the bacon and sausages. Sprinkle with thyme, salt, and pepper.
Repeat the layering with the remaining ingredients.

3. Simmer the Coddle

Pour in the broth and beer/cider (if using), ensuring the liquid covers the ingredients.
Bring to a boil, then reduce to a low simmer. Cover and cook for 1 ½ to 2 hours, until potatoes are tender and flavors meld together.

4. Serve & Enjoy!

Ladle into bowls, sprinkle with fresh parsley, and serve with Irish soda bread or crusty bread for soaking up the broth.
Enjoy warm with a pint of Guinness for the full Irish experience! 🍻

Notes

Prefer a thicker broth? Mash some of the potatoes before serving.
Traditional Irish sausages work best, but you can substitute with Bratwurst or another mild pork sausage.
Make it ahead! Dublin Coddle tastes even better the next day as flavors develop.