Irish Coddle: A Hearty Taste of Dublin

History of Irish Coddle:

Irish Coddle is a traditional dish that originated in Dublin, Ireland, and has been enjoyed for generations as a comforting and nourishing meal. This hearty one-pot dish is characterized by its simplicity and use of basic ingredients, making it a favorite among families and communities in Ireland.

The origins of Irish Coddle can be traced back to the working-class neighborhoods of Dublin in the 18th century. It was a practical and economical way for families to use up leftovers and inexpensive ingredients, such as sausages, bacon, potatoes, and onions. The dish was typically slow-cooked in a large pot, allowing the flavors to meld together into a savory and satisfying stew.

Irish Coddle became particularly popular among Dublin's laborers and tradespeople, who appreciated its hearty nature and the ability to stretch a few ingredients into a filling meal. It remains a beloved dish associated with the city's culinary heritage and is often served as a comforting meal on cold winter nights.

Today, Irish Coddle continues to be enjoyed across Ireland, especially in Dublin and surrounding regions. While variations of the recipe exist, the core ingredients of sausages, bacon, potatoes, and onions remain consistent, creating a dish that is both nostalgic and delicious.


6 pork sausages (Irish-style if available)

6 slices bacon, chopped

2 large onions, sliced

4 large potatoes, peeled and thickly sliced

2 carrots, peeled and thickly sliced (optional)

2 cups beef or chicken broth

1 tablespoon chopped fresh parsley, plus extra for garnish

Salt and black pepper, to taste


In a large skillet, brown the sausages over medium heat until golden brown on all sides. Remove the sausages from the skillet and set aside.

In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.

Add the sliced onions to the skillet and cook over medium heat until softened and slightly caramelized.

In a large pot or Dutch oven, layer half of the sliced potatoes, carrots (if using), cooked onions, and half of the crispy bacon. Arrange the browned sausages on top.

Repeat the layers with the remaining potatoes, onions, and bacon.

Pour the beef or chicken broth over the layers in the pot. The liquid should just cover the ingredients.

Bring the pot to a simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and let the Coddle gently simmer for 1 to 1.5 hours, or until the potatoes are tender and the flavors have melded together.

Season the Coddle with salt and black pepper, to taste. Stir in the chopped fresh parsley.

Ladle the Irish Coddle into bowls, garnish with additional chopped parsley, and serve hot with crusty bread.


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Enjoy the heartwarming flavors of Dublin with this classic Irish Coddle recipe, perfect for bringing a taste of Ireland to your table. Whether enjoyed with family or friends, this comforting dish is sure to satisfy and evoke the spirit of Irish culinary tradition. SlΓ‘inte!

Emerald Isle Eats