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Dublin coddle with sausages, bacon, potatoes, onion, and brown soda bread.

Irish Dublin Coddle

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A humble Dublin stew of pork sausages, bacon, potatoes, and onion in light broth.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Coddle
  • 1 1/2 lb pork sausages
  • 8 oz thick-cut bacon cut into 1-inch pieces
  • 2 lb waxy potatoes peeled and cut into large chunks
  • 2 large yellow onions thickly sliced
  • 3 cups low-sodium chicken stock
  • 1 cup water
  • 2 tbsp chopped fresh parsley plus more to serve
  • 1 tsp ground black pepper
  • 1/2 tsp fine salt or to taste
Serve
  • 6 slices brown soda bread

Equipment

  • Large Dutch oven
  • Large skillet
  • Slotted spoon
  • Chef's knife
  • Ladle

Method
 

Brown:
  1. Heat the oven to 325 F (165 C). Brown the sausages lightly in a skillet for 6 minutes, then cut each into two or three pieces.
  2. Cook the bacon in the same skillet for 4 minutes until some fat renders; do not crisp it fully.
Layer and Cook:
  1. Layer half the onion and potatoes in a Dutch oven. Add the sausage and bacon, then the remaining onion and potatoes.
  2. Pour in the stock and water. Add parsley, pepper, and salt. Bring just to a simmer, cover, and bake for 75 to 90 minutes until the potatoes are tender.
Serve:
  1. Taste the broth and adjust salt and pepper. Rest covered for 10 minutes.
  2. Ladle into deep bowls and serve with brown soda bread.

Nutrition

Calories: 610kcalCarbohydrates: 49gProtein: 27gFat: 34gSaturated Fat: 12gCholesterol: 85mgSodium: 1190mgFiber: 6gSugar: 5g

Notes

  • Traditional coddle is pale rather than deeply browned; color the sausages only lightly.
  • Use waxy potatoes so the chunks remain intact in the broth.