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A steaming pot of traditional Dublin Coddle with sausages, bacon, and potatoes.

Dublin Coddle: A Hearty Sausage and Potato Stew

Dublin Coddle is a classic, comforting Irish stew of sausages, bacon, potatoes, and onions, slowly simmered in a rich broth with Guinness. It's a simple, one-pot meal that yields deep, complex flavors through patient, gentle cooking. Perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Irish
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 8 good-quality pork sausages Irish bangers or breakfast sausages
  • 8 slices thick-cut bacon, cut into large pieces
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 4 large russet potatoes, peeled and sliced into 1/2-inch rounds
  • 3 cups chicken stock
  • 1 cup Guinness or dark stout
  • 2 tbsp fresh parsley, chopped, plus more for garnish
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs or fork for turning sausages
  • Ladle

Method
 

  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add sausages and brown well on all sides. Remove to a plate.
  2. Add bacon pieces to the same pot. Cook until browned and fat is rendered. Remove bacon and set aside with sausages.
  3. Reduce heat to medium. Add sliced onions to the fat in the pot. Cook for about 10 minutes, stirring occasionally, until soft, translucent, and starting to turn golden.
  4. Add minced garlic and cook for 1 more minute until fragrant.
  5. Arrange half of the sliced potatoes in a single layer over the onions. Season generously with salt and pepper.
  6. Place all browned sausages and bacon on top of the potato layer. Scatter the parsley and thyme over the meat.
  7. Arrange the remaining potato slices on top in another layer. Season again with salt and pepper.
  8. Pour the chicken stock and Guinness over everything. Liquid should come up to just below the top layer of potatoes. Add the bay leaves.
  9. Bring to a very gentle simmer, then immediately reduce heat to low. Cover the pot tightly with a lid.
  10. Let cook undisturbed for 1.5 to 2 hours, until potatoes are fork-tender and broth is rich.
  11. Turn off heat and let the coddle sit, covered, for 15 minutes. Remove bay leaves.
  12. Ladle into deep bowls, ensuring each serving has sausages, bacon, potatoes, and broth. Garnish with fresh parsley.

Notes

For best flavor, do not skip browning the sausages and bacon. Maintain a gentle, low simmer; a rolling boil will break the potatoes. Season each potato layer as you build. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently. For variations, try adding a tablespoon of whole grain mustard, sliced carrots or parsnips, a pinch of red pepper flakes, or a knob of butter or splash of cream at the end. Serve with buttered Irish soda bread.