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Hearty Traditional Dublin Coddle Recipe

Traditional Dublin Coddle is an Irish one-pot meal made with bacon, pork sausage, potatoes, and onions! It's delicious and hearty and it's a great meal to serve with this simple (no buttermilk) homemade Irish Soda Bread.

Is this an Irish Stew?

When I first heard of this recipe I wasn't quite sure what a Dublin Coddle was and then after doing some research, I found that some people also refer to it as Irish Stew with Sausage (and the sausage is sometimes referred to as 'bangers') and potatoes so now we both know.

Pinterest image for how to make a traditional dublin coddle with the ingredients on the top and the finished meal in a white bowl on the bottom
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This is an overview of the ingredients. You'll find the full measurements and instructions in the printable recipe card at the bottom of the page.

Overhead view of all ingredients used to make a hearty Dublin Coddle

Ingredients

  • Thick cut bacon
  • Irish/high quality pork sausage links
  • Onions
  • Garlic Cloves
  • Stout beer
  • Potatoes
  • Chicken broth
  • Salt & pepper
  • Parsley

Instructions

Close up view of delicious Dublin Coddle in pot

The full recipe with instructions are available in the recipe card at the bottom of this post. You can find helpful tips and tricks within the blog post itself.

three pane collage of raw bacon, cooked bacon, and cooked irish sausage used in recipe for Dublin Coddle
  • In a large oven safe stew pot cook diced bacon over medium high heat until crispy.
  • Remove bacon and most of the grease then add sausage links to the pot.
  • Cook until all sides are browned then remove.
  • Sauté onion until soft, add in garlic for 1 minute then remove from pan and set aside.
  • Add beer and reduce by at least half.
  • Layer ½ of the potatoes in the bottom of the pot.
  • Sprinkle on salt, pepper, and parsley.
4 in progress images for Hearty Dublin Coddle Recipe
  • Next layer on ½ the onions & garlic and ½ of the bacon.
  • Layer on remaining potatoes, salt/pepper/parsley, onions & garlic, bacon.
  • Cut sausage into chunks or leave whole and place on top.
  • Add in broth - do not stir this process at any point.
  • Now place the pot back on heat and bring to a boil, cover and place in oven for 2-4 hours.

Equipment

FAQs

What substitutions can be made in this recipe?

Beef sausage or chicken sausage can be substituted for the pork sausage as long as it is a high quality sausage and thicker. Bratwurst can also be used in place of the pork sausage.

Can this be made in a slow cooker?

Yes, you can make this recipe for Dublin Coddle in a slow cooker. All of the instructions are the same through number 11. At that point, you'll place everything from the pot into the bottom of a slow cooker, add the broth (do not stir) and cook on low for 5-6 hours or on high for 3-4 hours.

White bowl filled with Hearty Dublin Coddle with a spoon to the side ready for eating

Related Recipes

  • Ham and Cabbage with Potatoes - this is a reader favorite and in this post I include specific directions for making it on the stovetop, in the Instant Pot, and in a slow cooker.
  • Corned Beef and Cabbage for the Keto Diet with variations for serving with potatoes and carrots so you don't miss a tasty beat!
  • Irish Soda Bread - this is such a simple bread to make. Ready in less than 60 minutes from start to finish with tips for making it when you don't have any buttermilk on hand.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Hearty Dublin Coddle

Dublin Coddle is an Irish, one-pot meal made with bacon, pork sausage, potatoes and onions. Delicious, easy, and hearty!
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Beautiful overhead view of hearty Dublin Coddle in a large dutch oven ready to serve
Prep Time:1 hr
Cook Time:4 hrs
Total Time:5 hrs

Equipment

  • 2 quart dutch oven
  • Knife

Ingredients

  • ½ pound bacon thick cut and diced
  • 1 pound pork sausage links
  • 2 onions diced
  • 2 cloves garlic minced
  • 1 cup stout beer
  • 2 pounds potatoes peeled and quartered
  • 4 cups chicken broth

Instructions

  • Preheat oven to 300 degrees.
  • In a large oven safe stew pot cook diced bacon over medium high heat until crispy.
  • Remove bacon and most of the grease then add sausage links to the pot.
  • Cook until all sides are browned then remove.
  • Saute onion until soft, add in garlic for 1 minute then remove from pan and set aside.
  • Add beer to pot to delgaze, allow to reduce by at least half.
  • Remove pot from heat, layer ½ of the potatoes in the bottom of the pot.
  • Sprinkle on salt, pepper, and parsley.
  • Next layer on ½ the onions & garlic and ½ of the bacon.
  • Layer on remaining potatoes, salt/pepper/parsley, onions & garlic, bacon.
  • Cut sausage into chunks or leave whole and place on top.
  • Add in broth - do not stir this process at any point.
  • Now place the pot back on heat and bring to a boil.
  • Cover and place in oven for 2-4 hours.
  • Check occasionally to make sure there is at least an inch of broth in the bottom of the pot to prevent sticking - add more broth as necessary.
  • Serve and enjoy!

Nutrition

Calories: 606kcal | Carbohydrates: 5g | Protein: 13g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1113mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg
Servings: 6 servings
Calories: 606kcal
Author: Mary Beth
Cost: $16.00

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