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A black bowl of Dublin Coddle filled with sausage, carrots, potatoes, and vegetables in broth, with a fork resting on the edge.
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Dublin Coddle

Dublin Coddle is a classic Irish comfort dish made with tender sausages, hearty potatoes, and slow-simmered onions. Simple, cozy, and deeply satisfying, this traditional stew is perfect for chilly evenings and easy family dinners.
Prep Time10 minutes
Cook Time1 hour
Resting time5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Irish
Keyword: Dublin coddle, Irish coddle, Irish comfort food, sausage and potato stew, traditional Irish stew
Servings: 6 servings
Calories: 428kcal
Author: Chef Jenn

Ingredients

  • 1 pound pork bangers or other mild pork sausages
  • 4 ounces English bacon chopped
  • 1 small onion sliced
  • 1 leek sliced and well washed
  • 2 carrots cut into 1-inch chunks
  • 2 large garlic cloves minced
  • 2 pounds potatoes cut into large hunks
  • 2-3 cups chicken broth
  • 1 cup Guinness beer
  • salt to taste
  • freshly cracked black pepper to taste
  • fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 350-F.
  • Heat 1 tablespoon of oil in the bottom of a Dutch oven or oven-safe pot with a tight-fitting lid over medium-high heat.
  • Brown the sausages on all sides until evenly colored, then remove and set aside. This step builds flavor without cooking them through.
  • Add the onions, carrots, and remaining oil to the pot and sauté for 4 to 5 minutes until just starting to soften, not brown.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Layer the leeks over the vegetables, followed by the potatoes, chopped bacon, and finally return the sausages to the pot.
  • Pour in the Guinness and enough chicken broth to come just below the top layer without submerging everything.
  • Season lightly with salt and generously with freshly cracked black pepper.
  • Cover tightly and bake for 1 hour, until the potatoes are tender and the sausages are plump and juicy.
  • Rest the coddle for 5 minutes before serving, then garnish with chopped parsley.

Video

Notes

Chef Jenn’s Tips

  • Use a mild sausage, bangers if you can find them. Strongly spiced sausages overpower the dish and drown out the potatoes.
  • Don’t prick the sausages. You want the fat to stay inside so they remain juicy.
  • Cut the potatoes into large. Small cubes will fall apart and turn the broth cloudy.
  • Black pepper is not optional here. Dublin Coddle should have a noticeable peppery bite.

Nutrition

Serving: 1sausage + 1 cup of veg | Calories: 428kcal | Carbohydrates: 35g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 702mg | Potassium: 1079mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3704IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 3mg