Dublin Coddle with Sausages and Potatoes

Dublin coddle is a slow-cooked Irish stew of sausages, bacon, potatoes, and onions. This version also includes carrots, leek, garlic, and a lightly thickened stock-and-stout broth. Brown the meat first, then cook it with the vegetables until the potatoes are tender and the sausages are cooked through.

Why Make Dublin Coddle

The recipe can be cooked in an ovenproof pot or on the stovetop. Browning the sausages and bacon first builds flavor, while the potatoes and onions simmer in the broth. Guinness adds a malty note; hard cider gives a fruitier flavor.

Ingredients

• 6 pork sausages (Irish bangers preferred)
• 6 slices bacon (streaky or back), chopped
• 4 medium waxy potatoes (e.g., Yukon Gold), sliced
• 2 onions, thickly sliced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 leek (optional), sliced
• 2 bay leaves
• 1 tsp thyme
• ½ tsp black pepper
• 3 cups chicken, beef, or vegetable stock
• 1 tbsp butter or olive oil
• ½ cup Guinness or hard cider
• 1 tbsp parsley (for garnish)
• Pinch of allspice
• 1 tbsp flour (for thickening)

How to Make Dublin Coddle

Oven method

1. Heat the oven to 325°F (160°C). Set a large ovenproof pot over medium heat and add the butter or oil.
2. Brown the sausages on all sides, then transfer them to a plate. Add the bacon and cook until it begins to brown.
3. Add the onions, garlic, carrots, and optional leek. Cook until the onions soften.
4. Sprinkle in the flour and stir for 1 minute. Pour in the stock and Guinness or cider, scraping the browned bits from the pot.
5. Return the sausages to the pot. Add the sliced potatoes, bay leaves, thyme, pepper, and allspice. Stir so ingredients sit partly in the liquid.
6. Cover and bake for 1–1½ hours, until the potatoes are tender and the sausages reach 160°F (71°C) in the center. Check with a food thermometer; cooking time varies.
7. Remove the bay leaves, taste the broth, and garnish with parsley.

Stovetop method

1. Brown the sausages and bacon in a heavy pot, then transfer them to a plate.
2. Sauté the onions, garlic, carrots, and optional leek in the same pot until softened.
3. Add the flour and cook for 1 minute, then stir in the stock and Guinness or cider.
4. Return the sausages and bacon to the pot. Add the potatoes and herbs. Bring to a gentle simmer.
5. Cover and simmer for 45–60 minutes, stirring once or twice, until the potatoes are tender and the sausages reach 160°F (71°C) in the center.
6. Remove bay leaves, taste, and finish with parsley.

Serving Suggestions

Serve hot in bowls with crusty bread or soda bread. Spoon some of the cooking liquid over each portion. A simple green salad can add a fresh side.

Storage

Cool promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the stove or in the oven until hot throughout. Freeze portions for up to 2 months and thaw overnight in the refrigerator.

Tips for Dublin Coddle

• Use waxy potatoes so the slices hold their shape during the long simmer.
• Brown the sausages and bacon before adding the liquid.
• Keep the stew at a gentle simmer and avoid stirring too often.
• Taste before adding salt because bacon and stock can be salty.
• If the broth seems thin, mash a few potato pieces into it and stir.

Variations

Add parsnip or turnip with the other vegetables. Use cider instead of Guinness for a fruitier broth. A meatless version would require plant-based sausages and vegetable stock; texture and cooking time will differ.

Frequently Asked Questions

Can I use another sausage?
Yes. Fresh pork sausages or smoked sausage can be used, but their flavor and cooking time may differ. Check fresh sausage reaches a safe internal temperature.

Can I make this in a slow cooker?
Yes. Brown the sausages and bacon first, then add the ingredients to the slow cooker. Cook on low until the potatoes are tender and the sausages are cooked through; timing varies by cooker.

Do I need to peel the potatoes?
No. Wash them well and leave the skins on for a more rustic stew.

How can I thicken the broth?
Mash a few cooked potato slices into the liquid or stir in a small flour slurry and simmer until thickened.

Are leftovers good the next day?
Yes. Refrigerate them promptly and reheat until hot throughout.

For sausage cooking guidance, see the FoodSafety.gov safe minimum internal temperature chart.

Dublin Coddle

Print Recipe

A classic Irish stew featuring sausages, bacon, potatoes, and onions, perfect for a hearty meal.

• Total Time: 105 minutes
• Yield: 4 servings

Ingredients

• 6 pork sausages (Irish bangers preferred)
• 6 slices bacon (streaky or back), chopped
• 4 medium waxy potatoes (e.g., Yukon Gold), sliced
• 2 onions, thickly sliced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 leek (optional), sliced
• 2 bay leaves
• 1 tsp thyme
• ½ tsp black pepper
• 3 cups chicken, beef, or vegetable stock
• 1 tbsp butter or olive oil
• ½ cup Guinness or hard cider
• 1 tbsp parsley (for garnish)
• Pinch of allspice
• 1 tbsp flour (for thickening)

Instructions

1. Preheat oven to 325°F (160°C).
2. Heat a large ovenproof pot with butter or oil. Brown sausages on all sides, then remove and set aside.
3. Add chopped bacon to the pot and cook until it starts to brown.
4. Add onions, garlic, carrots, and leek. Cook until onions are soft.
5. Sprinkle flour over the veggies and stir for 1 minute.
6. Pour in stock and Guinness or cider. Scrape the pan to lift any browned bits.
7. Return sausages to the pot. Add potatoes, bay leaves, thyme, pepper, and allspice. Push ingredients down so they sit partly in the liquid.
8. Cover and bake 1 to 1.5 hours until potatoes are tender and stew is thick.
9. Garnish with parsley and serve.

Notes

For stovetop method, brown sausages and bacon, then sauté vegetables and add stock. Simmer until potatoes are soft. Serve immediately.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Irish
• Diet: Paleo