Name: Irish Dublin Coddle Recipe
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Irish
Ingredients: 1 pound sausage bangers (bratwurst or pork sausage); ½ pound bacon (sliced into 1-inch pieces); 1 large onion (10 ounces, peeled and sliced); 1 leek (cleaned and sliced into ¼” slices); 1 ½ pound Yukon Gold potatoes (sliced into ½-inch thick slices); ¼ cup parsley (chopped); 2 ½ cups chicken broth (may need extra); salt and pepper (to taste); 2 teaspoons corn starch (optional, for thickening)

Jump to Recipe

Introduction

Dublin Coddle is a classic Irish stew combining hearty sausages, bacon, and tender potatoes, slow-cooked to develop rich, comforting flavors. It’s a perfect dish for cozy evenings and brings a taste of Ireland right to your kitchen.

A white bowl filled with a stew that has several layers: the bottom layer is a light brown broth, topped with yellow baby potatoes and chunks of browned sausage cut into thick rounds. Mixed in are translucent cooked onions and small pieces of reddish-brown bacon. Green leafy parsley is scattered on top for garnish. A black spoon rests inside the bowl among the ingredients. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sausage bangers (bratwurst or pork sausage)
½ pound bacon (sliced into 1-inch pieces)
1 large onion (10 ounces)
1 leek
¼ cup parsley (chopped)
1½ pounds Yukon gold potatoes (sliced into ½-inch thick slices)
2½ cups chicken broth (may need extra)
Salt and pepper (to taste)
2 teaspoons corn starch (optional)

Instructions

Step 1: Heat the oven to 325℉ (163℃).
Step 2: Wash and slice the potatoes into ½-inch thick slices. You can cut the potatoes in half first; peeling is optional when using Yukon Gold.
Step 3: Peel the onion, cut it in half, then slice into thick slices.
Step 4: Clean and slice the leek, removing the dark green leaf end and slicing into ¼-inch pieces. Submerge in cold water and gently stir to remove any grit, then drain.
Step 5: In a hot Dutch oven over medium heat, cook the bacon pieces until crisp. Remove with a slotted spoon and drain on paper towels.
Step 6: Using the same Dutch oven, cook the sausages just until browned but not fully cooked through. Remove and discard excess bacon fat from the pot.
Step 7: Slice the sausages into ½-inch pieces.
Step 8: Layer half of the potato slices at the bottom of the Dutch oven. Add half of the onions and leeks on top, then season with salt and pepper. Sprinkle half of the cooked bacon and half of the chopped parsley. Repeat layering with the remaining potatoes, onions, leeks, seasoning, bacon, and parsley. Nestle the browned sausage slices on top and pour the chicken broth evenly over everything.
Step 9: Cover with a lid and bake in the oven for 1½ hours. Remove the lid and continue baking for another 30 minutes or until the potatoes are tender. Check occasionally to ensure there is at least 1 inch of liquid; add more broth if necessary.
Step 10: If the stew is too watery, mix 2 teaspoons of corn starch with ¼ cup water and stir into the pot during the last 30 minutes of cooking to thicken.
Step 11: Serve hot, ladled into bowls alongside traditional soda bread for a truly authentic Irish meal.

Tips & Variations

For extra flavor, try using smoked sausage or add a few sprigs of thyme while baking.
Feel free to substitute chicken broth with vegetable broth for a lighter version.
Soaking and rinsing the leeks well is key to removing grit and ensuring a clean taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce. This dish generally doesn’t freeze well due to the potatoes becoming mushy.

How to Serve

A close-up of a shiny silver ladle holding a mix of soup ingredients above a white pot on a white marbled texture. The ladle contains a top layer piece of round, brown sausage, beneath it are light yellow chunks of potato, soft translucent pieces of onion, and some green vegetable pieces in a rich brown broth. The background shows more slices of sausage and colorful vegetables blurred inside the pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, but Yukon Gold or waxy potatoes work best since they hold their shape well during slow cooking without becoming mealy.

Do I have to bake this dish or can I cook it on the stovetop?

Baking helps develop the flavors and tenderize the ingredients slowly, but you can simmer the dish gently on the stovetop for about 2 hours covered, stirring occasionally.