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Dublin Coddle

Dublin Coddle


  • 1 lb good quality pork sausages
  • ½ lb bacon, preferably thick-sliced or diced, not thin strips
  • 2 cups stock or water (stock made with a ham bone is best)
  • 2 lbs baking (russet) potatoes, peeled and cut into ½-inch thick slices
  • 2 large yellow onions, thinly sliced
  • Salt and pepper to taste
  • 2 tablespoons fresh chopped parsley


– Combine sausages, bacon and stock or water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5-10 minutes. Transfer meats to a bowl, reserving the broth.

– In a large lidded casserole dish, place 1/3 of the potatoes in a single layer. Top with half of the onions and season with salt and pepper and a sprinkling of parsley.

– Cut the sausages into 3 or 4 pieces and add a layer of half the sausage and bacon to the pot. Repeat the process, ending with a top layer of potatoes.

– Season with salt, pepper and parsley and pour reserved broth over all.

– Simmer, covered, over low heat for at least an hour, until liquid is reduced by about half and ingredients are cooked but not mushy. Check about halfway through.

– Serve hot with a sprinkling of parsley and Irish soda bread to sop up the broth. A pint of stout is the perfect accompaniment. Serves 4-6.


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