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Dublin Coddle

This traditional Dublin coddle is the ultimate Irish comfort food, perfect for those seeking a hearty, high-protein meal. Originally a Friday staple in Dublin households, this slow-cooked stew relies on the quality of its simple ingredients. By layering thick-cut bacon, pork sausages, and potatoes, the flavours meld together over several hours to create a savoury, translucent gravy that is deeply satisfying and naturally filling.

Preparing this dish is incredibly straightforward, making it an excellent choice for a weekend lunch or a fuss-free family dinner. Because it benefits from a long, slow simmer in the oven, it is a great make-ahead option that only improves with time. Serve your homemade coddle with plenty of fresh soda bread to soak up every drop of the delicious juices and enjoy a true taste of Irish heritage.

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Ingredients for Dublin Coddle

  • 2kg (2.0kg) potatoes, peeled

  • 500ml (575ml ) boiled water

  • 1 ham, chicken or beef stock cube (optional)

  • 450g (450g) good quality pork sausages

  • 450g (450g) piece thick-cut bacon

  • 2 large onions, sliced

  • 1 tablespoon finely chopped fresh parsley

  • salt and coarse ground pepper to serve

  • fresh soda bread

  1. Preheat oven to 150°C/149°C/Gas 2.

  2. Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using.

  3. Grill the sausages and bacon long enough to colour them but taking care not to dry them out. Drain on paper towels and chop the bacon into 2 1/2cm (1in) pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole.

  4. In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top.

  5. On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it.

  6. Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

  7. Serve hot with fresh soda bread to mop up the lovely gravy.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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