Dublin Coddle
Sausages, bacon, potatoes and onions slow-simmered in one pot until melting — Dublin's beloved one-pot feast, at home.
In a nutshell: This authentic irish dublin coddle comes together in just 1 hr 50 mins using simple whole ingredients. The chef's secret: coddle cooks by trapped steam, and every peek drops the temperature and extends the time. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Dublin coddle: sausages, bacon, potatoes and onions slow-simmered in one pot until melting. A hearty Irish comfort feast.
Key Equipment
- Large heavy pot with lid
- Sharp knife
- Cutting board
- Ladle
Chef's Pro-Tips
- Do not lift the lid: coddle cooks by trapped steam, and every peek drops the temperature and extends the time to melting.
- Slice the potatoes thick: thin slices dissolve into the broth, while thick slices soften into distinct, melting layers.
- Keep the broth below the top layer: the top potatoes steam rather than boil, which is what gives coddle its layered texture.
Ingredients
6
servings
-
1 lb pork sausages, good quality, thick
-
8 slices bacon rashers, streaky, cut in half
-
2 lb potatoes, peeled and thickly sliced
-
3 yellow onions, thickly sliced
-
2 cups chicken broth, low sodium
-
2 tbsp fresh parsley, chopped
-
1 tsp black pepper, freshly ground
-
½ tsp kosher salt, or to taste
-
1 tbsp butter
-
1 tsp dried thyme, optional
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Step-by-Step Instructions
Brown the Meats
Melt the butter in a large heavy pot over medium heat. Brown the sausages all over, about 6 minutes, then lift out. Quickly crisp the bacon rashers for 3 minutes and set aside with the sausages.
Layer the Pot
Layer a third of the potatoes and onions in the pot, season lightly, and add half the sausages and bacon. Repeat, finishing with a layer of potatoes and onions on top.
Add Broth and Simmer Low
Pour in the broth — it should come about three-quarters up the layers, not cover them. Cover tightly and simmer on the lowest heat for 90 minutes, without lifting the lid.
Check for Melting
After 90 minutes the top potatoes should be melting and the sausages tender all the way through. If the broth looks thin, simmer uncovered for 10 minutes to reduce slightly.
Serve from the Pot
Ladle generously into deep bowls, making sure everyone gets sausage, bacon and potato, and scatter with parsley and plenty of black pepper.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Thick, good-quality pork sausages — the Irish-style banger if you can find it. Avoid very lean sausages, which dry out in the long simmer.
No — coddle is a sausage-and-bacon pot with potatoes and onions, while Irish stew is traditionally lamb or mutton with root vegetables.
Yes — layer the same way and cook on low for 6 hours or high for 3 hours, using only 1.5 cups of broth.
Soda bread is traditional and perfect for mopping up the broth. Any crusty white bread works just as well.
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