What’s better on a chilly Fall day than a hot bowl of Traditional Dublin Coddle? Sausage, potatoes, carrots and maybe something else thrown in for good measure, this hearty soup is delicious and filling.

I grew up Catholic, and back in the day, it was considered a “no-no” to eat before Mass. So you’d get up, wash and brush and find your church shoes and load up in the car. Sometime between the homily and communion, your stomach would start growling. During the last hymn, you’d be fidgeting in the pew, aching to get out. Then you’d pack back up in the car, drive home and wait for Sunday dinner! By that time you’d be starving!

I’ve got a hunch that dishes like this Traditional Dublin Coddle Recipe were invented for just this occasion. You can put it together, put it in a low oven or crock pot, and leave it alone for hours at a time. When you’re ready, it’s ready.

Traditional Dublin Coddle – One of My Treasures from Ireland

I visited Ireland a few years ago on a tour. It was great fun! We started off in Galway where I really enjoyed the small bars, each with live music playing each night. From there we just traveled down the coast, Killarney, Killkenney, Cork and Blarney Castle, and around to Dublin. I found the land to be beautiful and as green as they say. The people were very friendly and pleasant, and the food was really good! They pride themselves in natural foods – particularly their butter – and it shows in their cooking. The bread is amazing.

I did not gather this recipe in Ireland itself, but I heard it referenced several times, so I did a search for it when I got home. Like the Irish Stew recipe I posted recently, this dish has as many variations as there are mothers in Ireland! I like this one from my Facebook friend, James Aker. I did swap organic bouillon granules and spices for the Lipton onion soup mix that he originally called for, and I cook it in an oven instead on the stovetop – but otherwise it’s the same.

Traditional Dublin Coddle – But Why the Oven?

I prefer cooking this in the oven, as I can control the cook more carefully than I can on my stove burners. And, too, I think it reminds me of how my Mom would cook on a Sunday – there’s no way she’d have left the house with something on top of the stove, but in the oven – yeah, no problem.

You can vary the vegetables, just like they would have back in the day. I often add a turnip or two – I like the firmness, even after cooking, and the slightly peppery taste it lends to the Coddle.

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Print Recipe

Dublin Coddle

Like the Irish Stew recipe I posted recently, this dish has as many variations as there are mothers in Ireland. I like this one from my Facebook friend, James Aker. I did swap organic bouillon granules and spices for the Lipton onion soup mix that he originally called for, and I cook it in an oven instead on the stovetop – but otherwise it’s the same.

It’s important to use good quality sausage – cheap stuff just doesn’t hold up well with the long cooking time.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: Irish

Keyword: Dublin Coddle

Servings: 12 Servings

Author: Don Herman

Ingredients

1/2 pound Bacon
1 pound Pork Sausage I used sweet Italian sausage
2 lg Onions sliced
2 cloves Garlic sliced
4 lg Potatoes peeled and thickly sliced
2 lg Carrots peeled and cut into chunks
2 tbsp Beef Bouillon Granules
1/4 tsp Parsley Flakes
1/8 tsp Celery Seed
1/8 tsp Paprika
1/8 tsp Ground Pepper
1 small Bunch Fresh Herbs “bouquet garni”, tied together with string (I used thyme and parsley stalks)
1 whole Bay Leaf
Black Pepper and Salt to taste
12 oz Hard Cider some for the pot, some for you
Fresh parsley for garnish

Instructions

Mix together the bouillon, parsley, celery seed, paprika and pepper in a small bowl. Set aside.
Brown bacon until crisp. Place in large cooking pot with a lid.
Brown sausages in bacon fat. Add to cooking pot.
Sprinkle bouillon mixture over meats.
Add two cups water.
Soften sliced onions in the bacon fat. A minute or two before they’re done, add the garlic and stir around. Add to cooking pot.
Layer carrots next, then potatoes.
Add the bundle of herbs and push down into the middle.
Add hard cider just to reach the potatoes (should only be another cup or two).
Sprinkle potatoes with freshly ground black pepper.
On the stovetop, cover tightly and bring JUST to a simmer. It should not boil.
While bringing to a simmer, preheat the oven to 300 F.
Place covered pot in the oven and bake for 2-3 hours. Even 4 hours isn’t too long, if you check after the 2-hour mark and add more liquid if needed. There should always be at least 1 inch of liquid in the pot. (Hint – toward the end, a splash of Guinness wouldn’t be unheard-of.)
Half an hour before you want to eat, check and make sure the carrots are done. If they aren’t, raise the heat a bit until they are cooked through. By now, broth should have thickened enough that you can serve this on a plate. Taste broth right before serving and add salt or pepper, if needed. Garnish with parsley. Great served with Irish soda bread or Spotted Dog.

Notes

For the bouquet garni,you can also try this combination

3-4 sprigs of fresh parsley (including stems)

1-2 dried bay leaves

3-4 sprigs of fresh thyme (or 1 tsp dried)

6-8 whole black peppercorns

1-2 smashed garlic cloves

Optional additions: A strip of fresh lemon peel, a sprig of fresh rosemary, whole coriander seeds, or a piece of celery leaf.

Place all the items into a small cheesecloth square and secure with cooking twine.

Easy-to-Use Bouquet Garni Bags for your Cooking

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Traditional Dublin Coddle – Questions and Answers

What is Dublin Coddle?
Dublin Coddle is a traditional Irish comfort food made with layers of bacon, sausage, potatoes, carrots, and onions, slow-cooked together in a flavorful broth. It’s a hearty, no-fuss dish that traces back to working-class Dublin kitchens, where cooks would “coddle” whatever meat and vegetables they had on hand into one warming pot.

What’s the difference between Dublin Coddle and Irish Stew?
The main difference is the meat. Irish Stew is traditionally made with lamb or mutton, while Dublin Coddle relies on bacon and sausage. Coddle also tends to have a lighter, more broth-forward texture compared to the thicker gravy you’ll find in a classic Irish Stew.

What kind of sausage should I use for Dublin Coddle?
Good quality pork sausage is key — I use sweet Italian sausage, but any well-made pork sausage works. Skip the cheap stuff, since it tends to break down and lose its texture over the long cooking time this dish needs.

Can I make Dublin Coddle in a slow cooker instead of the oven?
Yes, you can adapt this to a crock pot if you prefer. I like the oven because I can control the temperature more precisely, but the low-and-slow method translates well to a slow cooker on low heat. Just keep an eye on the liquid level so it doesn’t cook dry.

Can I make Dublin Coddle ahead of time?
Yes — like a lot of long-braised dishes, Dublin Coddle actually improves with a little rest, so it’s a great make-ahead option. Reheat it gently on the stovetop or in a low oven, and add a splash of extra liquid if it’s thickened up too much.

What do you serve with Dublin Coddle?
Irish soda bread or Spotted Dog are traditional, perfect pairings — you’ll want something to soak up the broth. A crisp green salad on the side rounds it out nicely