Dublin Coddle is a classic Irish one-pot dish brimming with tender potatoes, savory sausage, and sweet onions, all gently simmered in a flavorful broth. This hearty stew is perfect for celebrating St. Patrick's Day or warming up on any day you crave a comforting meal.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This page may contain affiliate links; please see my disclosure for policy details.
Irish food is all about simple, hearty flavors, just like this Dublin Coddle, a cozy Irish stew made with sausages, bacon, potatoes, and onions. The ingredients are layered in a pot and simmered slowly, letting all the flavors mix together.
Traditionally, it’s a great way to use up leftovers, which is why you’ll sometimes find different veggies or even beer added for extra depth.
It’s often served with a slice of soda bread to soak up the savory broth – definitely comfort food at its finest!
We make this whenever we’re craving something hearty, and it’s a favorite of my Irishman hubby, who says it reminds him of his grandma’s stew. We love it and think you will, too!
Jump to:
Recipe Highlights
Get the essential details of this hearty stew at a glance:
- Type of recipe: Dinner
- Cooking method: Stovetop and oven
- Skill level: Easy to medium with layering ingredients and slow cooking
- Flavors & textures: Savory and rich with tender potatoes, soft sausages, and aromatic broth
Dublin Coddle Ingredients
Bangers is a British and Irish term for pork sausages, typically mildly spiced and juicy. They’re often served in classic dishes like bangers and mash (sausages with mashed potatoes and gravy) or Dublin Coddle.
Bratwurst, on the other hand, is a German sausage made from pork, veal, or beef, usually seasoned with spices like nutmeg, caraway, and garlic, giving it a different flavor profile.
If a recipe calls for bangers and you can’t find them, a good-quality pork sausage will work as a substitute. Just make sure it’s simple and lightly seasoned so it doesn’t overpower the dish!
Leek and potato are the heart of this sausage and potato stew, creating a comforting base for this traditional Irish stew. Leeks add a subtle sweetness, while potatoes soak up the rich broth. This dish is perfect for using what you have on hand—add leftover onion, carrots, or celery to make it your own.
How To Make Irish Dublin Coddle
Step 1. Add chopped bacon to a hot Dutch oven over medium heat. Cook until crisp, stirring frequently, then remove with a slotted spoon and drain on paper towels.
Step 2. In the same Dutch oven, brown the sausages lightly without fully cooking. Remove and set aside. Discard any remaining bacon fat.
Step 3. Layer half the potatoes in the hot Dutch oven, followed by half the onions, leeks, bacon, and parsley. Season with salt and pepper. Repeat with the remaining ingredients, finishing with bacon and parsley.
Step 4. Cut the sausage into slices and nestle on top, pour in chicken broth, cover, and bake for 1 ½ hours.
Step 5. Uncover and cook for 30 more minutes, ensuring the potatoes are tender. Check the liquid level, adding broth if needed to maintain 1 inch at the bottom. If needed, thicken the stew with a cornstarch slurry during the last 30 minutes. Ladle into bowls and serve with soda bread.
What To Pair with Dublin Coddle
Here are some great dishes to serve alongside this Irish stew:
- Soda bread: A classic accompaniment to soak up the rich broth.
- Mashed potatoes: For extra heartiness and to pair with the savory stew.
- Steamed greens: Such as cabbage or kale, to add freshness and balance.
- Pickled vegetables: Like pickled red onions or bread and butter pickles, for a tangy contrast.
FAQ's
Use a good-quality stock pot or Dutch oven that’s safe for the oven to ensure even cooking and heat distribution.
Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the oven.
More Hearty Main Dishes
Subscribe here for more great recipes, and follow One Hot Oven for more tasty sweet and savory recipes! Pinterest | Instagram | Facebook
Recipe
Irish Dublin Coddle Recipe
Equipment
- stock pot or soup pot (that can go in oven)
Ingredients
- 1 pound sausage bangers brautwurst or pork sausage
- ½ pound bacon sliced into 1-inch pieces
- 1 large onion 10 ounces
- 1 leek
- ¼ cup parsley chopped
- 1 ½ pound Yukon gold potatoes sliced into ½-inch thick slices
- 2 ½ cups chicken broth may need extra
- salt and pepper to taste
- 2 teaspoons corn starch optional
Instructions
- Heat the oven to 325℉
- Wash and slice the potatoes ½" thick. I like to cut the potatoes in half, then cut into them slices. You do not need to peel the potatoes if you are using Yukon Gold.
- Peel the onion, cut it in half, then into thick slices.
- Clean and slice the leek. Cut off the dark green leaf end, then slice into ¼" slices. Submerge the sliced leeks in a bowl of cold water. Gently stir or shake to remove any soil or grit between the layers.
- Chop the bacon and add it to a hot Dutch oven set over medium heat. Cook, stirring frequently, until crisp, then remove from the pan with a slotted spoon and drain on a paper towel.
- In the same Dutch oven cook the sausages just until they start to brown, but not so they are cooked all the way through. Remove the sausages from the Dutch oven and set aside. Discard any leftover bacon fat in the bottom of the Dutch oven. Pour out any leftover grease.
- Cut the sausages into ½" slices.
- Layer half of the sliced potatoes on the bottom of the still-hot Dutch oven, then layer half of the sliced onions and leeks over the potatoes. Season with salt and pepper, then sprinkle half of the bacon and half of parsley. Repeat with the remaining potatoes, onions, leeks, salt and pepper, and add the remaining bacon and parsley. Nestle the browned sausages on top and pour the chicken broth over everything.
- Cover the Dutch oven with a lid and place it in the oven. Bake for 1 ½ hours. Take the lid off and continue cooking for a half hour, or until the potatoes are cooked through. Check the pan to ensure the liquid hasn't all dried up. Add an extra cup of broth if necessary to keep about 1 inch of liquid covering the bottom of the pot at all times.
- If the stew is too brothy, mix two teaspoons of cornstarch with ¼ cup of water and stir into the pot to thicken during the last half our of cooking.
- Ladle into bowls and serve with soda bread.
As an Amazon Associate I earn from qualifying purchases.
Nutrition
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
Hello there, I'm Jere'
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Leave a Reply