Dublin Coddle is one of the best comfort food dishes that you can make. A slow cooked Irish stew with potatoes, sausages, bacon, onions and carrots. Originally made to use up the week's leftovers, this is now a dinner staple for our house for any night of the week.
A hearty beef stew with skillet cornbread is one of our favorites for fall and winter and it's hard to beat a comforting bowl of chicken and dumplings. All of that said, this Dublin Coddle is hands down our absolute favorite stew.
It's hard to imagine how delicious these simple ingredients come together but the slow cooked stew is just the perfect combination of flavors. We make this often and sometimes we make it two days in a row because we just can't get enough of it.
Coddle is a traditional Irish sausage and potato stew that is slow cooked and would use up the leftover sausages and rashers, which is like bacon. Using up leftovers leaves a lot to interpretation, so use what you have on hand and give this recipe a try.
Ingredients Needed
- Bacon
- Onions
- Carrots
- Potatoes: Russet, Red Potatoes or Yukon Gold
- Kosher Salt
- Fresh Ground Pepper
- Smoked Sausage
- Chicken Broth
We have made coddle with our homemade smoked sausage and maple sausage but my favorite is made with brisket smoked sausage. Store bought sausage works well too.
Step By Step Directions
- Prep ingredients: Slice potatoes, carrots and onions thin. Cut smoked sausages into slices.
- Cook bacon pieces until it starts to crisp, remove to a paper towel and set aside, reserving bacon grease in the pan.
Add the sliced onions and carrots, cooking, stirring occasionally until softened. - Stir in the smoked sausage and cook 3- 5 minutes.
Add the sliced onions and carrots, cooking, stirring occasionally until softened. 
- Remove ⅔ of the sausage and vegetable mixture to a bowl.
- Add a layer of potatoes over the sausage and vegetables in the pan, seasoning with salt and pepper.
- Repeat the layers twice more ending with potatoes.
- Sprinkle bacon over the top.
- Slowly pour chicken broth over the finished layers, keeping the layers intact.
- Cover the Dutch oven with a lid or a couple of layers of foil if you don't have a lid.
- Bake at 425° for 45 minutes.
- Check the liquid and add more broth if needed. Cover and return to oven at 350° for 30 minutes.
- Remove from oven, remove lid and cool 5- 10 minutes before serving.
How to Store and Reheat
Store leftover stew in an airtight container in the refrigerator up to 3 days.
Reheat in a pan with additional chicken broth if needed over medium heat. Stir occasionally until heated through.
Serve this Dublin Coddle Recipe with a loaf of Irish Soda Bread, Irish Brown Bread or a pan of Buttermilk Biscuits and you will have a real family pleasing meal.
We initially tried this Dublin Coddle Irish Stew to celebrate St Patrick's Day but it quickly became one of our favorite meals that we make quite often. The slow cooked sausage and potatoes is just the most comforting and delicious Irish dinners you can make at home.
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Dublin Coddle
Dublin Coddle is one of the best comfort food dishes that you can make. A slow cooked Irish stew with potatoes, sausages, bacon and onions. Originally made to use up the week's leftovers, this is now a dinner staple for our house.
Ingredients
- 6 slices thick sliced bacon, cut into small pieces
- 3- 4 large potatoes, peeled and thinly sliced
- 2 onions, thinly sliced
- 3 carrots, thinly sliced
- 1 pound pork sausages
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 - 5 cups chicken broth
Instructions
- Preheat oven to 425°.
- Cut bacon into ½ inch pieces. cook in a dutch oven just until bacon starts to crisp. Remove to a paper towel and set aside, reserving bacon drippings.
- Add onions and carrots to the pan, cook over medium heat until vegetables are softened.
- Stir in the sliced sausage, cooking 3- 5 minutes.
- Remove ⅔ of sausage and vegetables from the pan, leaving a thin layer.
- Top with sliced potatoes, seasoning with salt and pepper as you layer. Repeat the layers twice more, ending with potatoes.
- Top with bacon.
- Slowly pour 4 cups of broth over finished layers, as to not mix the layers.
- Cover with lid or several layers of foil. Cook for 45 minutes.
- Remove from oven and add additional broth if needed.
- Replace lid and lower oven temperature to 350°. Cook for 30 minutes.
- Remove from oven and remove lid. Allow to rest 10 minutes before serving.
Notes
Store leftover stew in an airtight container in the refrigerator up to 3 days.
Reheat in a pan, adding additional chicken broth if needed. Cook over medium heat, stirring occasionally until heated through.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 557Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 93mgSodium: 4132mgCarbohydrates: 52gFiber: 6gSugar: 9gProtein: 29g
Nutritional calculations are estimated and may not be accurate.
Toni
I love how comforting this meal is!! Everyone at my house enjoyed it!