A recipe for Dublin Coddle (Irish Sausage and Potato Stew)! Sausages are slowly simmered with bacon, potatoes, and onions to create a comforting and filling meal.
Dublin Coddle is delicious any time of year, but especially comforting on a cold, windy day. Created in Dublin around the eighteenth century, this one-pot meal is packed with sausages, bacon, potatoes, and onions (a great option to use up leftovers!).
After tossing the ingredients together, the stew is slowly simmered for about 1 1/2 hours to let the sausages cook through, potatoes become tender, and flavors meld.
Irish sausages are made by combining raw pork with spices and rusk or bread. Bangers is the British term for sausage cooked in a specific way, but the word is sometimes associated with Irish sausage in the United States. I have been able to find Irish-style sausages at Fresh Market and specialty markets in certain areas. You may also have some luck with a good butcher. If you absolutely cannot find them, substitute with a mild uncooked pork sausage.
A Few Tips
While looking through recipes, I came across a few different ways to prepare the Dublin Coddle and mostly followed Edible Ireland’s technique. I browned the sausages first and left them whole to simmer. Others don’t brown them and just mix everything together or slice the sausages into bite-sized pieces.
If you do brown the sausages first, cook just until golden on each side. Take care not to heat completely through, since they will be simmering for a while in the stew.
I mixed everything together in one pot and simmered the coddle on the stove for 1-1 1/2 hours. Layering sliced potatoes with the meat and onions and baking in the oven is another option. Make sure the lid covers the pot tightly to help everything cook. The ingredients won’t be completely submerged by the water/stock.
The amount of salt required will depend on your ingredients. Sausages and bacon are generally salty on their own. If your chicken stock is also salted, go very lightly at first before adjusting to taste. More may be needed if you simmer the coddle in water.
The Dublin Coddle is especially delicious served with bread to help soak up the extra liquid. This Irish Brown Bread I posted yesterday was perfect. If you don’t have brown bread, pair with soda bread or any crusty bread you have on hand.
Looking for more comforting soups and stews?
- Carbonnade Flamande (Flemish Beef and Beer Stew)
- Carne con Papas (Beef and Potatoes)
- Krumplileves (Hungarian Potato Soup)
Dublin Coddle Recipe
Adapted from Edible Ireland
Dublin Coddle (Irish Sausage and Potato Stew)
- 1 tablespoon (15 milliliters) vegetable oil
- 1 pound (450 grams) uncooked Irish sausages
- 8 ounces (227 grams) smoked streaky bacon or rashers cut into bite size pieces
- 2 large onions thinly sliced
- 2 pounds (900 grams) Yukon gold potatoes cut into 1 1/2 inch (4 cm) pieces
- 2 cups (470 milliliters) chicken stock or water
- Salt and pepper to taste
- Large handful freshly chopped parsley for garnish
- In a large, heavy bottomed pot, drizzle oil over medium heat. Once thoroughly heated, add the sausages. Cook just until each side is browned. Remove to a plate and set aside.
- Add the bacon and onions to the pot and cook, stirring occasionally, until onions are soft and beginning to turn golden. Discard excess grease.
- Stir in the potatoes and sausages. Cover with the chicken stock or water, then season with salt and pepper.
- Bring the stock to a boil, then reduce heat to a low simmer. Cover tightly with a lid and cook until the potatoes are tender, about 1 1/2 hours.
- Immediately before serving, stir in parsley and if desired, pair with bread.