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Dublin Coddle

Dublin Coddle

  • Yield: 4-6 servings
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  • 1 lb Pork sausages
  • 1/2 lb Bacon, preferably thick-sliced or diced, not thin strips
  • 2 cups Stock or water
  • 2 lbs Russet potatoes, cut into 1/2-inch thick slices
  • 2 Large yellow onions, thinly sliced
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp Fresh parsley, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Season with salt, pepper and parsley and pour reserved broth over all.
  5. 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.
  6. Serve hot with a sprinkling of parsley and Irish soda bread to sop up the broth. A pint of stout is the perfect accompaniment.

Dublin Coddle Recipe card