Dublin Coddle (Irish Sausage & Potato Stew)
This easy, one-pot Irish sausage and potato stew is a warm bowl of comfort straight from the Emerald Isle. Serve it with a side of crusty bread for a rustic St. Patrick’s day meal.
This one-pot Dublin Coddle is a rustic stew of meaty sausage and buttery potatoes in a light broth. Slow braised in the oven for a few hours until reduced and flavourful. It’s hearty, warming, and a great homestyle Irish stew for St. Patrick’s Day.
What is Dublin Coddle?
Dublin Coddle is an Irish stew made with pork sausage, thick-cut bacon, chunky potatoes, and sliced onions braised in broth. It’s cooked low and slow on the stovetop or in the oven. And it’s this slow braise that gives the dish its name: coddle. Which means, to cook gently in liquid just below boiling. A few hours of simmering delivers tender sausage, melt-in-your-mouth potatoes, and a rich, concentrated broth. Everything you want in a great stew!
What you’ll need to make Dublin coddle
- Sausages: To keep it traditional, use Irish bangers. Otherwise, use any mild pork, beef, or Beyond sausages.
- Potatoes: Waxy potatoes, like Yukon Gold, peeled and quartered.
- Bacon: Adds texture and smokiness. Plus, we’ll use the rendered bacon fat for softening the onions.
- Onion + leek: Brings freshness from the leek and earthy sweetness from the onion. You could omit either one and double-up the other.
- Broth: Beef, chicken, vegetable, or mushroom broth; use whatever broth you prefer or have on hand.
- Garlic + parsley: Adds depth and peppery freshness.
- Salt + pepper: Enhances all the flavours.
How to make Dublin coddle
Step 1: Preheat oven to 300°F.
Step 2: In a dutch oven, over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon from the pan, leaving the rendered fat behind.
Step 3: Add the sausages and brown on all sides, about 2 minutes per side. Remove the sausages from the pan. Discard the excess fat from the pot, leaving 2 tablespoons behind.
Step 4: Add the sliced onions and leeks. Cook until soft and tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Step 5: Add the potatoes, parsley, salt, and pepper. Stir to combine. Pour the broth over top. Bring to a simmer. Once simmering, turn off the heat.
Step 6: Nestle the sausages into the broth and sprinkle the bacon over top.
Step 7: Cover and cook in the oven for 2 hours. After 2 hours, remove the lid and cook uncovered for another 45-60 minutes.
What to serve with Dublin coddle
This rustic stew really doesn’t need any fancy sides, just some good bread for sopping up every drop of delicious broth. Any crusty artisan bread is going to work well here. Or, keep it authentically Irish with a side of homemade Irish soda bread.
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Dublin Coddle (Irish Sausage & Potato Stew)
Ingredients
- 4 strips bacon, chopped
- 1 lb pork or beef sausage
- 1 leek, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 lbs Yukon gold potatoes, peeled and quartered
- ¼ cup parsley, chopped
- 1 teaspoon salt
- cracked black pepper, to taste
- 4 cups broth
Instructions
- Preheat oven to 300°F.
- In a dutch oven, over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon from the pan, leaving the rendered fat behind.
- Add the sausages and brown on all sides, about 2 minutes per side. Remove the sausages from the pan. Discard excess fat from the pot, leaving 2 tablespoons behind.
- Add the sliced onions and leeks. Cook until soft and tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the potatoes, parsley, salt, and pepper. Stir to combine. Pour the broth over top. Bring to a simmer.
- Turn off the heat. Nestle the sausages into the potatoes and sprinkle the bacon over top.
- Cover and cook in the oven for 2 hours. After 2 hours, remove the lid and cook uncovered for another 45-60 minutes.
