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Dublin Coddle (Irish Sausage and Potato Stew)

13 March, 2014 by Tara 6 Comments

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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 (Irish Sausage and Potato Stew) in a white bowl.

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 Sausage

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.

Aerial view of Dublin Coddle (Irish Sausage and Potato Stew) in a blue pot next to bread and parsley.

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?

Try my:

  • Carbonnade Flamande (Flemish Beef and Beer Stew)
  • Krumplileves (Hungarian Potato Soup)
  • Phở Bò (Vietnamese Beef Noodle Soup)
Side view of Dublin Coddle (Irish Sausage and Potato Stew) in a blue pot.

Dublin Coddle Recipe

Adapted from Edible Ireland

Dublin Coddle (Irish Sausage and Potato Stew) in a white bowl.
Print Pin
5 from 5 votes

Dublin Coddle (Irish Sausage and Potato Stew)

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.
Course Main
Cuisine Irish
Keyword bacon, meat, pork, potato, sausage, stew
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
0 minutes
Total Time 2 hours
Servings 6 Servings

Ingredients

  • 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 centimeter) pieces
  • 2 cups (470 milliliters) chicken stock or water
  • Salt and pepper to taste
  • Large handful freshly chopped parsley for garnish

Instructions

  • 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.
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Filed Under: European, Meat, Pork

Previous Post: « Irish Brown Bread
Next Post: Irish Cream Chocolate Chip Ice Cream »

Reader Interactions

Comments

  1. huntfortheverybest

    17 March, 2014 at 8:42 am

    looks like a hearty meal!

    Reply
  2. Beth

    16 March, 2021 at 1:25 pm

    5 stars
    Yummy! This looks so delicious and perfect for dinner! So excited to make this!

    Reply
  3. Gail Montero

    16 March, 2021 at 2:06 pm

    5 stars
    It’s got bacon and sausages and that combination is always a winner in my book! How tasty and enjoyable is this Dublin coddle!

    Reply
  4. Megan Lehr

    16 March, 2021 at 2:23 pm

    5 stars
    This turned out perfect for saint patrick’s day! Delicous.

    Reply
  5. Sara Welch

    16 March, 2021 at 4:02 pm

    5 stars
    This is my kind of comfort food and perfect for St. Patrick’s Day! Definitely going to be serving this tomorrow; looks too good to pass up, indeed!

    Reply
  6. Jamie

    16 March, 2021 at 4:37 pm

    5 stars
    This is a comforting meal that my family is always up for! I love the flavors in here, especially the sausage!

    Reply

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