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Irish

Dublin coddle

Non-vegetarian

Pork sausages, bacon rashers, potatoes and onions layered in a pot and slowly 'coddled' in a little stock until soft and savoury. Old-style Dublin comfort food.

Dublin coddle is an Irish stew from Ireland, ready in about 2 hours and made with pork sausage, bacon and potato. It serves 6 and is rated easy to cook.

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Bowl of Dublin coddle with sausages, potatoes and carrots in broth
Photo: Shushshello / Wikimedia Commons · CC0-1.0
Prep
20 min
Cook
1 h 40 min
Total
2 h
Serves
6
Level
Easy
Calories
628

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Brown the sausages (opens in a new tab) and bacon (opens in a new tab) lightly in a frying pan (traditionally they are simply blanched). Cut the sausages in half.

  2. Step 2

    Layer the potatoes (opens in a new tab), onions (opens in a new tab), sausages (opens in a new tab) and bacon (opens in a new tab) in a heavy ovenproof pot, scattering pepper (opens in a new tab) and parsley (opens in a new tab) between the layers and ending with potatoes.

  3. Step 3

    Pour over the stock, dot with butter (opens in a new tab), cover tightly and cook in the oven (opens in a new tab) until the potatoes (opens in a new tab) are very soft.

  4. Step 4

    Uncover for the last 15 minutes if you like the top potatoes (opens in a new tab) golden. Taste for salt and serve in bowls with soda bread.

      Food safety: Sausages must be cooked through to 71 °C.

    About this dish

    Origin
    Dublin, Ireland · Well documentedMore food from Ireland
    Dish
    Dinner · Stews & braises · Main courses
    Cooking method
    Braised, Slow-cooked
    Taste
    savoury, salty, mild
    Diet
    No nut ingredients · High-protein
    All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
    Without the optional extras: Dairy-freeWorked out from the ingredients. How labels work
    Good for
    One-pot · Budget-friendly · Uses leftovers
    Cook more with
    Pork sausage · Bacon · Potato · Onion · Chicken stock · Parsley
    Techniques
    Blanching · Braising

    Allergens

    • Contains, can be adapted: Milkfrom butter
    • May contain: Wheatfrom pork sausage
    • May contain: Glutenfrom pork sausage
    • May contain: Celeryfrom chicken stock
    • May contain: Sulphitesfrom pork sausage

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    628 kcal per serving

    Calculated

    1 serving ≈ 431 g · recipe makes 6

    Where the energy comes from

    • Protein 16%
    • Carbohydrate 25%
    • Fat 59%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy628 kcal146 kcal
    Protein25.6 g5.9 g
    Carbohydrate38.8 g9 g
    Net carbohydrate34.6 g8 g
    Sugars5.6 g1.3 g
    Added sugars0 g0 g
    Fibre4.3 g1 g
    Fat40.9 g9.5 g
    Saturated fat14.2 g3.3 g
    Trans fat——
    Cholesterol99 mg23 mg
    Sodium1105 mg256 mg
    Salt equivalent2.8 g0.6 g
    Vitamins & minerals per serving
    Potassium
    1162 mg
    Calcium
    50 mg
    Iron
    3.7 mg
    Magnesium
    69 mg
    Vitamin A (RAE)
    16 µg
    Vitamin C
    39 mg
    Vitamin D
    —
    Vitamin B12
    1.2 µg
    Folate (DFE)
    —

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: butter.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Serve with

    • Soda bread and butter, and a glass of stout.

    Storage

    • Refrigerate up to 3 days.

    Reheating

    • Reheat covered in the oven or on the hob.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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