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Dublin Coddle Recipe
5 from 21 votes

Dublin Coddle Recipe

Dublin Coddle is a layered stew of browned bacon and sausages with onions, leeks, garlic, and carrots, simmered in chicken stock with peeled, sliced Yukon Gold potatoes. The dish is slowly cooked to meld savory flavors, resulting in tender, hearty comfort food. Caramelized onions add sweetness, while the potato layers absorb and thicken the broth, creating a rich and filling meal.

Prep Time
25 mins
Cook Time
2 hrs
Servings: 8
Calories: 463 kcal
Course: Main Course, Soup
Cuisine: Irish

Ingredients

  • 12 ounces Bacon cut into 1” pieces, thick-cut
  • 8 Irish banger sausages or bratwurst
  • 2 yellow onion peeled and thickly sliced
  • 2 leek green parts removed, rinsed, thickly sliced
  • 4 garlic finely minced
  • 2 cups carrot peeled, cut into ¼ moons
  • 8 cups chicken stock
  • 3 pounds Yukon Gold potatoes sliced ¼” thick, peeled
  • 2 tablespoons unsalted butter melted
  • salt coarse salt and fresh cracked, to taste
  • black pepper coarse salt and fresh cracked, to taste
  • parsley Italian flat leaf, chopped, for garnish

Instructions

    Cup of Yum
  1. Add the bacon to a large Dutch oven pot over medium to low heat and cook until crispy brown. Set them aside in a bowl.
  2. Next, turn the heat up to medium and sear the sausages on both sides just blistering them until brown to give them a little color. Set them to the side on a plate.
  3. Add in the onions and leeks, gently season with salt, and then sauté over medium heat for 5 to 6 minutes or until they start to turn brown.
  4. Turn the heat down to low and cook for a further 10 to 12 minutes to caramelize while stirring occasionally.
  5. Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
  6. Add the carrots, turn the heat back to medium, and sauté for 4 to 5 minutes just to help cook the carrots a bit.
  7. Sprinkle back in the bacon and then evenly spread the seared sausage overtop.
  8. Next, add the stock and season it with salt and pepper.
  9. Layer on and fan out the potato slices over top of everything else in the pot.
  10. Gently season the potatoes with salt and pepper, add on a lid, and cook over low-to-low-medium heat for 1 hour or until everything is cooked and tender.
  11. Remove the lid, drizzle on the melted butter, and place on a middle rack in the oven at 450°. Cook for 15 to 20 minutes to help brown up the potatoes.
  12. Garnish with chopped fresh parsley and serve in bowls.

Notes

  • Caramelize onions slowly to enhance their natural sweetness for the best flavor profile.
  • Use Yukon Gold potatoes as they hold their shape while becoming creamy inside.
  • Scrape up flavorful browned bits (fond) from the pot with a splash of water to incorporate rich taste into the stew.
  • Allow the coddle to rest a few minutes after cooking to let flavors settle.
  • Extra pork can be added while crisping bacon to intensify flavor.
  • This dish can be made up to two days ahead and stored covered in the refrigerator for up to five days.
  • Freeze leftovers for up to three months; thaw in refrigerator before reheating gently over low heat.

Nutrition Information

Calories 463kcal (23%) Carbohydrates 48g (16%) Protein 16g (32%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 10g (50%) Trans Fat 0.2g (10%) Cholesterol 44mg (15%) Sodium 692mg (29%) Potassium 1244mg (26%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 5832IU (117%) Vitamin C 41mg (46%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 463

% Daily Value*

Calories 463kcal 23%
Carbohydrates 48g 16%
Protein 16g 32%
Fat 23g 35%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 44mg 15%
Sodium 692mg 29%
Potassium 1244mg 26%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 5832IU 117%
Vitamin C 41mg 46%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.