Dublin Coddle – Irish Country Cooking


I was looking for some traditional Irish recipes for St. Patrick’s Day when I stumbled across this recipe for Dublin Coddle in a book a publisher sent me called Irish Country Cooking. It’s a distinctly traditional Irish recipe, and I needed to solve the mystery of “what the flying fig is a coddle?”

So I made it, and oh my people, I wanted to cuddle the coddle. It was home-cooked heaven on a winter’s day… so comforting and delicious.

Dublin Coddle_recipe


Dublin Coddle
Cuisine: Irish
  • 4½lb potatoes, peeled
  • 1 pint boiled water
  • 1 ham,chicken or beef stock cube (optional)
  • 1lb good quality pork sausages
  • 1lb thick-cut bacon
  • 2 large onions, sliced
  • 1 tbsp finely chopped fresh parsley
  • salt and coarse ground pepper
  1. Preheat oven to 300 degrees.
  2. Cut potatoes into evenly sized chunks. Dissolve the stock cube in boiling water, if using.
  3. Grill sausages and bacon long enough to color the but not dry them out. Drain on paper towels and chop bacon into 1-inch pieces. Chop sausages into bite sized pieces if desired.
  4. In a large ovenproof casserole dish with a tight lid, layer onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until ingredients are used up. Pour hot water or bouillon mixture over top.
  5. On stove, bring the liquid to a boil. Immediately reduce heat and cover pot. Line under the pot lid with foil to help seal it.
  6. Place the covered pot in pre-heated oven and cook for at least 3 hours (up to four or five hours won't hurt it). After two hours, check liquid levels and add more water if needed. There should be about an inch of liquid in the bottom at all times.
  7. Serve hot with fresh soda bread to sop up the lovely gravy.

Dublin Coddle is now one of my favorite recipes for St. Patrick’s Day. Oh heck, who needs St. Patty’s to make it — Irish country cooking year-round? I’m in.

What are your favorite Irish recipes?


  1. Cindy Merrill says

    How to make this recipe acceptable for the health nuts: Use baby red potatoes, ( less starch), slightly higher in nutrition, with the skins left on. Instead of water, use homemade beef or chicken stock. Opt for a good low fat smoked turkey or chicken sausage, preferably organic, also use turkey bacon. The results will be Kosher friendly, fat content cut by 2/3, flavor still there, just not quite so salty. For a flavor boost, add 1 small diced parsnip with the onions.

  2. shelley b says

    The photo sells this recipe! Wow, sausage and bacon in the same recipe?! Who knew that could happen! This could be my new recipe to try for March.

  3. says

    There are no Irish recipes that stand out to me right now, but that my change after seeing this recipe. My husband is a meat and potatoes kind of guy, so I’ll be making this for him real soon.

Leave a Reply

Your email address will not be published. Required fields are marked *