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A steaming bowl of traditional Dublin Coddle featuring sausages, bacon, potatoes, and onions in a rich broth.

Ultimate Dublin Coddle Stew

A deeply comforting and rustic Irish stew, Dublin Coddle is a humble yet profoundly satisfying one-pot meal. It features layers of sausages, bacon, potatoes, and onions gently simmered in a savory broth until meltingly tender. This recipe delivers rich flavor with minimal fuss, 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
  

  • 8 good-quality pork sausages Irish-style or hearty pork sausage
  • 2 large yellow onions, roughly chopped
  • 4 large russet or Yukon Gold potatoes, peeled and cut into large chunks
  • 1 small bunch fresh parsley, chopped divided
  • 2 tablespoons all-purpose flour optional, for thickening
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil optional, if needed

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Slotted spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large Dutch oven over medium heat, cook the bacon lardons until cooked through and fat is rendered, but not crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  2. Add the sausages to the pot and brown lightly on all sides for extra flavor. Remove and set aside with the bacon.
  3. Add the chopped onions to the pot (add a touch of oil if dry) and cook for 5-7 minutes until softened and translucent.
  4. If using, sprinkle the flour over the onions and stir for 1 minute to cook the raw flour taste out.
  5. Begin layering: return half of the bacon and sausages to the pot over the onions. Add half of the potato chunks and half of the chopped parsley. Season generously with black pepper and thyme.
  6. Repeat the layers with the remaining bacon, sausages, potatoes, and parsley. Tuck the bay leaf into the center.
  7. Carefully pour the chicken stock over the layers. It should almost, but not completely, cover the ingredients.
  8. Bring the pot to a very gentle simmer over medium heat, then immediately reduce the heat to low. Cover with a tight-fitting lid.
  9. Let the stew coddle (bubble very gently) for 1.5 to 2 hours. Do not stir vigorously; just give the pot an occasional gentle shake. It is ready when the potatoes are meltingly tender and have thickened the broth.
  10. Discard the bay leaf. Taste and adjust seasoning with salt and more pepper if needed. Ladle into deep bowls, garnish with remaining fresh parsley, and serve.

Notes

For a purist version, skip browning the sausages and the flour, use water instead of stock, and extend cooking time to 2-3 hours. The stew tastes even better the next day; store cooled leftovers in the refrigerator and reheat gently. Serve with thick slices of buttered soda bread or crusty country loaf to soak up the broth. A pint of stout is the classic pairing. You can use a mix of starchy (for thickening) and waxy (for shape) potatoes.