There’s something downright magical about tucking into a steaming bowl of Dublin Coddle on a chilly evening. This hearty Irish sausage and potato stew, perfect for lunch or dinner, warms you from the inside out. With just 30 minutes of prep and about 1 hour and 30 minutes of baking time (plus a quick 10-minute rest), even a beginner cook can master this dish. Each serving clocks in around 600 calories, making it a satisfying one-pot meal for busy weeknights or leisurely weekends. As a home cook who loves sharing food stories, I can’t help but smile at how this simple, traditional recipe brings friends and family together around the table—and maybe even inspires a bit of Irish step dancing afterward!
Every layer in this casserole tells a story: crisp bacon mingles with the rich juices of plump sausages, while thick-cut potato slices soak up a savory broth seasoned with thyme and black pepper. If you’ve ever felt the urge to try a no-fuss, soul-warming dish that practically celebrates leftovers, Dublin Coddle delivers in spades. Whether you’re craving comfort after a long day or hosting a casual gathering, this recipe fits the bill. And hey, if you’re feeling adventurous, swap out part of the stock for a splash of stout beer—your taste buds will thank you for the extra depth!
KEY INGREDIENTS IN DUBLIN CODDLE IRISH SAUSAGE AND POTATO STEW
Before rolling up your sleeves, let’s get acquainted with the stars of this cozy Irish classic. Each ingredient plays a vital role in building layers of flavor and texture, creating a stew that’s as comforting as a warm fireplace.
- Irish sausages (bangers): These pork sausages bring a juicy, mildly seasoned base. Browning them seals in their juices and adds a rich caramelized flavor.
- Thick-cut bacon: Chopped bacon renders smoky fat to cook other ingredients and adds crispy, salty bites throughout the stew.
- Potatoes: Thickly sliced potatoes absorb the savory cooking liquid, becoming tender yet maintain their shape for a hearty mouthfeel.
- Onions: Sliced onions soften and sweeten as they bake, layering depth and subtle sweetness into the broth.
- Garlic: Minced garlic infuses an aromatic warmth throughout the dish, brightening every layer with its pungent charm.
- Chicken or beef stock: A flavorful liquid base that melds all ingredients together, creating a rich and savory broth.
- Water: Added to balance the stock’s intensity and ensure there’s enough cooking liquid to tenderize the potatoes.
- Dried thyme: A classic herb that lends earthy, slightly minty notes, tying together meat, vegetables, and broth.
- Black pepper: Provides a gentle heat and complexity, balancing the saltiness of bacon and sausages.
- Fresh parsley (optional): Chopped parsley adds a fresh, herbaceous finish and a pop of green color on top.
- Salt: Used to enhance natural flavors—season each layer lightly to avoid over-salting the final stew.
HOW TO MAKE DUBLIN CODDLE IRISH SAUSAGE AND POTATO STEW
Every great meal starts with a plan, and this Dublin Coddle is no exception. From preheating the oven to the final hearty scoop, follow these steps for a soul-soothing stew that’s brimming with traditional Irish charm.
1. Preheat your oven to 350°F (175°C). Getting the oven nice and steady ensures even cooking for all those layers of ingredients.
2. In a large skillet over medium heat, cook the chopped bacon pieces until they are just crisp. This renders flavorful fat without burning. Use a slotted spoon to remove the bacon and set it aside, leaving the golden bacon fat in the pan.
3. In the same skillet, place the sausages and brown them on all sides over medium heat. Aim for a golden crust rather than cooking through completely. This step locks in flavor. Once browned, transfer the sausages to a plate alongside the bacon.
4. Grab a large, ovenproof casserole dish or Dutch oven. Layer half of the sliced potatoes on the bottom in an even layer. Lightly season with salt and pepper so each slice carries a hint of seasoning.
5. Add a layer of sliced onions over the potatoes. Scatter half of the browned sausages, half of the cooked bacon, and half of the minced garlic on top. Sprinkle with a pinch of dried thyme and a dash of black pepper for aromatic flavor.
6. Repeat with the remaining potatoes, onions, sausages, bacon, and garlic. Season again with thyme and black pepper to ensure every bite is perfectly spiced.
7. Pour the chicken or beef stock and water over the layered ingredients, letting the liquid settle between the layers. Cover with the lid of your casserole dish or Dutch oven.
8. Bake the coddle in the preheated oven for approximately 1.5 to 2 hours. You’ll know it’s ready when the potatoes are melt-in-your-mouth tender and the stew is gently bubbling around the edges, filling your kitchen with comforting, herb-infused steam.
9. Remove from the oven, sprinkle with chopped parsley if desired, and taste for salt and pepper. Adjust seasoning and serve hot, scooping up generous portions of meat, potatoes, and broth.
SERVING SUGGESTIONS FOR DUBLIN CODDLE IRISH SAUSAGE AND POTATO STEW
This is when the real fun begins—presenting this warming stew to hungry family members or friends. A few finishing touches go a long way in turning a humble bowl of comfort into a share-worthy centerpiece.
- Serve with crusty bread: Tear into a fresh baguette or soda bread to soak up every last drop of the savory broth—each bite becomes an irresistible combination of chewy bread and rich gravy.
- Accompany with a pint of Guinness: Lean into the Irish spirit by pairing your coddle with a classic stout. The beer’s roasted malt flavors complement the meat and potatoes beautifully.
- Garnish with fresh parsley: A quick sprinkle of chopped parsley adds a bright, herbal note and pops of color that make each serving look as good as it tastes.
- Pair with a green salad: Balance the stew’s richness with crisp mixed greens dressed in a simple lemon vinaigrette. The refreshing crunch cleanses the palate between hearty bites.
HOW TO STORE DUBLIN CODDLE IRISH SAUSAGE AND POTATO STEW
Leftovers can be every bit as enticing as the first serving, thanks to the way flavors deepen over time. Proper storage ensures your coddle retains its taste and texture for future meals or make-ahead comfort food.
Storing this stew is straightforward: let it cool slightly, then transfer it to airtight containers. This prevents any lingering heat from turning into condensation, which could water down the broth. If you’re planning to enjoy it within a couple of days, refrigeration is your best bet. For longer storage, freezing portions means you’ll have ready-made dinner on hand whenever the craving for cozy Irish fare strikes. When reheating, gentle heat helps maintain the integrity of the sausages and prevents the potatoes from falling apart.
- Refrigerate promptly: After the stew rests for about 10 minutes, spoon it into covered containers. Store in the fridge for up to 3–4 days to preserve freshness.
- Use airtight containers: Seal in flavors and prevent cross-contamination in your fridge by choosing containers with tight-fitting lids or resealable bags.
- Freeze individual portions: Divide the stew into single-serve freezer-safe containers or bags. It will keep beautifully for up to 3 months—perfect for those nights when you need a quick, heartwarming meal.
- Reheat gently: Warm leftovers on the stovetop over low heat or in the oven at 300°F (150°C). Stir occasionally and add a splash of water or stock if the broth has thickened.
CONCLUSION
Bringing Dublin Coddle to your table is like unwrapping a warm hug from Ireland itself. We’ve covered everything from selecting the best Irish sausages and crisping thick-cut bacon, to layering sliced potatoes and onions for that signature, fall-apart tenderness. This beginner-friendly recipe takes just 30 minutes of prep and about two hours of gentle baking, making it an ideal choice for both busy weeknights and relaxed weekends. It suits lunch or dinner, pairs splendidly with crusty bread and a pint of Guinness, and clocks in at around 600 calories per serving. You can easily print this article to save in your recipe binder or bookmark it for later—this one’s sure to become a go-to on chilly evenings.
Below you’ll find a handy FAQ section where we answer common questions about ingredients, substitutions, and cooking tips. Feel free to leave a comment if you try this recipe or need a hand troubleshooting any step. Your feedback, questions, or personal coddle stories are always welcome—let’s keep the conversation going and make every dinner table a little cozier, one bowl at a time.
Dublin Coddle Irish Sausage and Potato Stew
Description
Experience the rich flavors of Dublin with this comforting Coddle stew, featuring tender sausages, crispy bacon, and hearty potatoes in a savory broth.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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In a large skillet over medium heat, cook the bacon pieces until they are just crisp. Remove from the skillet and set them aside, leaving any rendered fat in the pan.
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In the same skillet, brown the sausages on all sides. Do not cook them through; just achieve a nice brown color. Remove the sausages from the pan and set them aside with the bacon.
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In a large, ovenproof casserole dish or Dutch oven, layer half of the sliced potatoes on the bottom. Season lightly with salt and pepper.
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Add a layer of sliced onions over the potatoes, followed by half of the browned sausages, half of the cooked bacon, and half of the minced garlic. Season with a pinch of thyme and black pepper.
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Repeat with the remaining potatoes, onions, sausages, bacon, and garlic. Season again with thyme and black pepper.
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Pour the chicken or beef stock and water over the layered ingredients. Place the lid on the casserole dish or Dutch oven and transfer it to the preheated oven.
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Bake for approximately 1.5 to 2 hours, or until the potatoes are tender and the stew is bubbling and aromatic.
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Remove from the oven, sprinkle with chopped parsley (if using), and adjust seasoning if necessary. Serve hot.
Note
- Dublin Coddle is traditionally made with leftovers and can vary by available ingredients.
- Substitute the stock with Irish stout beer for a richer flavor.
- It is believed that coddle was Dublin's way of using up leftovers before the weekly grocery shop.
- Serving with crusty bread is recommended to soak up the flavorful broth.
- This dish pairs beautifully with a Guinness for a classic Irish dining experience.
