What is Dublin coddle made of?

Dublin coddle is traditionally made with layers of roughly sliced sausages and rashers (bacon) with sliced potatoes and onions. It's simmered in water or stock.

Coddle is a hearty and comforting dish, but it's not inherently considered 'healthy' due to its high fat content from the sausages and bacon. However, it contains vegetables like potatoes and onions, providing some nutrients. You can make it healthier by using leaner meats and reducing salt.

Why is it called coddle?

The name 'coddle' comes from the cooking method, which involves gently simmering or 'coddling' the ingredients together in a pot.

What is the origin of coddle?

Coddle originated in Dublin, Ireland. It's a traditional working-class dish, often made on a Thursday or Friday to use up leftover sausages and bacon before the Sunday roast.

What do you serve with coddle?

Coddle is often served with crusty bread to soak up the flavorful broth. Some people also enjoy it with a side of red cabbage or Irish soda bread.

Is Dublin coddle Irish or English?

Dublin coddle is definitively Irish. It's a dish strongly associated with Dublin and Irish culinary heritage.

Dublin Coddle Recipe for the Ultimate Cozy Irish Dinner 2026

Name: Dublin Coddle
Prep time: 20 min
Cook time: PT-493919H54M23S
Total time: PT-493919H54M23S
Cuisine: Irish
Ingredients: 1 ½ pounds good-quality pork sausages (Irish bangers, mild Italian, or bratwurst); 1 pound pork loin or pork shoulder, cut into 1-inch chunks; 1 large yellow onion, thinly sliced; 4-5 large russet potatoes, peeled and cut into thick chunks; 4 cloves garlic, minced; 4 cups low-sodium chicken broth or beef broth; ½ cup dry white wine (optional); 2 tablespoons fresh parsley, chopped, plus more for garnish; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 2 bay leaves; 1 tablespoon olive oil or butter; Salt and freshly ground black pepper to taste

Dublin Coddle

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A hearty and comforting one-pot Irish stew featuring tender sausages, pork, potatoes, and onions in a savory herbed broth. This dish is simple to prepare and perfect for a cozy family dinner or a festive St. Patrick’s Day meal.

Author: Harmony
Prep Time: 20min
Cook Time: 1h 30min
Total Time: 1h 50min
Yield: 6 servings 1x
Category: Dinner
Method: simmering
Cuisine: Irish

Ingredients

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1 ½ pounds good-quality pork sausages (Irish bangers, mild Italian, or bratwurst)
1 pound pork loin or pork shoulder, cut into 1-inch chunks
1 large yellow onion, thinly sliced
4-5 large russet potatoes, peeled and cut into thick chunks
4 cloves garlic, minced
4 cups low-sodium chicken broth or beef broth
½ cup dry white wine (optional)
2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 bay leaves
1 tablespoon olive oil or butter
Salt and freshly ground black pepper to taste

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Instructions

Brown the sausages in a large Dutch oven over medium-high heat for 5-7 minutes. Remove to a plate.
Brown the pork chunks in batches in the same pot. Do not crowd the pan. Set aside with sausages.
Add sliced onions to the pot and cook for 5-7 minutes until soft and golden. Add garlic and cook 1 minute more.
If using, pour in white wine to deglaze, scraping up browned bits. Simmer for 2 minutes.
Layer half the potatoes, then half the browned meats in the pot. Season lightly with salt and pepper. Repeat with remaining potatoes and meats.
Pour broth over the layers. It should come about halfway up the ingredients. Tuck in bay leaves and sprinkle thyme on top.
Bring to a gentle boil, then reduce heat to low. Cover and simmer gently for 1 to 1 ½ hours, until potatoes are tender.
Remove bay leaves. Stir in fresh parsley. Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve.

Notes

For a leaner version, use chicken thighs or turkey sausages. Add carrots or parsnips with the potatoes for extra vegetables. Ensure sausages are gluten-free for a gluten-free meal. The stew freezes well for up to 3 months.

Nutrition

Serving Size: 6
Calories: 480
Sugar: 3
Sodium: 800
Fat: 22
Saturated Fat: 7
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 35
Fiber: 3
Protein: 32
Cholesterol: 85

Find it online: https://harmonymeal.com/dublin-coddle/