International Recipes and Cooking Around the World

Dublin Coddle

Bowl of Dublin coddle

(Irish potatoes braised with sausages and bacon)

Image by Kari Haley

Average: 4 (15 votes)

Dublin coddle, as its name implies, is a warming dish particularly popular in the Irish capital city of Dublin. Often simply known as coddle, this simple and filling mix of potatoes, sausages and bacon often serves as a hearty dinner.

4 to 6 servings


  • Pork sausages -- 1 pound
  • Thick-sliced bacon, chopped into cubes -- 1/2 pound
  • Stock or water -- 2 cups
  • Potatoes, peeled and sliced into 1/2-inch thick rounds -- 2 pounds
  • Onions, thinly sliced -- 2
  • Salt and pepper -- to season
  • Chopped fresh parsley -- 2 tablespoons


  1. Add the sausages, bacon and stock or water to a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove the meat to a bowl and reserve the broth.
  2. Spread one-third of the potatoes on the bottom of a stovetop casserole dish or a large saucepan. Add a layer of half the onions and sprinkle with a little salt and pepper. Cut the sausages in 3 or 4 pieces and spread a layer of half the sausages and bacon over the onions. Follow by another layer of potatoes, onions, sausages and bacon and finally a top layer of potatoes. Season with salt and pepper and pour over the reserved broth.
  3. Set over low heat, cover and simmer for about an hour.
  4. Garnish with the chopped parsley and serve with a green vegetable, a slice of soda bread to mop up the gravy and a pint of stout.

Dublin Coddle Variations

  • A little cream is sometimes added along with the broth.
  • Substitute chopped ham for the bacon if you like.
  • Sliced carrots can be added to this dish if you like. Sprinkle with chopped parsley for a little extra color and flavor.
  • Dublin coddle can also be baked, covered, in a 350°F oven. Remove the cover for the last 15-20 minutes to lightly brown the top.


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