➡️This – Dublin Coddle is the ultimate Irish comfort food that’s been warming hearts in Dublin’s kitchens for generations. This one-pot wonder combines smoky sausages, crispy bacon, tender potatoes, and sweet onions in a savory broth that’ll make your house smell absolutely incredible. It’s simple, hearty, and honestly tastes even better the next day (if there’s any left).
➡️Let me walk you through how to make this traditional Irish dish that’s perfect for cold evenings or whenever you’re craving serious comfort food. 🍲
What Makes This Recipe Special ✨
✅One-Pot Simplicity: Everything cooks together in a single pot, which means minimal cleanup and maximum flavor. The ingredients basically do all the work while you relax (trust me on this).
✅Budget-Friendly Comfort: You’re using affordable ingredients like sausages, bacon, and potatoes to create something that tastes way more expensive than it actually is. Perfect for feeding a hungry family without breaking the bank. 💰
Recipe Yield 🎯
This recipe serves 4-6 people generously. It’s a substantial meal that’s perfect for family dinners or when you’ve got friends coming over.
What You’ll Need 📝
Main Ingredients:
- 6 pork sausages (Irish bangers if you can find them),
- 8 slices of back bacon (chopped into bite-sized pieces),
- 2 large onions (sliced thick),
- 6 large potatoes (peeled and cut into thick rounds),
- 3 large carrots (peeled and sliced), 3 cloves garlic (minced),
- 3 cups chicken or vegetable broth, 1/2 cup dry white wine (optional but adds depth),
- 2 bay leaves,
- 1 teaspoon dried thyme (or 3 fresh sprigs),
- 1 teaspoon whole black peppercorns, Salt and black pepper to taste,
- 2 tablespoons butter, Fresh parsley for garnish (chopped).
Prep Time Breakdown ⏱️
Preparation time: 15 minutes
Cooking time: 90 minutes
Total time: About 1 hour 45 minutes
Cooking Tools & Equipment 🛠️
You’ll need a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity), a sharp knife for chopping, a cutting board, and a wooden spoon for stirring. That’s honestly it – no fancy equipment required here.
Let’s Get Cooking 🍳
Get Everything Ready 🔪
Start by prepping all your ingredients because once you begin, things move pretty quickly. Slice your onions into thick rounds (they’ll hold up better during the long cooking time), peel and slice your potatoes about 1/2-inch thick, chop the bacon into chunky pieces, and mince that garlic.
If you’re using fresh thyme instead of dried, strip the leaves from the stems. I said 15 minutes for prep, but honestly it might take you 20 if you’re chatting or having a glass of wine while you work (no judgment here).
Build the Flavor Base 🧄
Heat your Dutch oven over medium-high heat and add the sausages. Brown them on all sides until they’ve got that gorgeous golden color – this takes about 8-10 minutes. Don’t skip this step (game-changer) because it creates tons of flavor.
Remove the sausages and set them aside. In the same pot, add your bacon and cook until it’s starting to crisp up, about 5 minutes. The fat from the bacon is liquid gold for this recipe. Toss in your onions and cook them in all that delicious fat until they’re softened and just starting to caramelize, roughly 5-6 minutes. Add the garlic and cook for another minute until it’s fragrant – your kitchen should smell amazing right now.
Bring It Together 🤝
Now here’s where the magic happens. Add your butter to the pot and let it melt into everything. Layer half of your potato slices on the bottom, then add the carrots, then the remaining potatoes. Nestle those browned sausages right on top (actually, you can cut them in half if you want – it’s totally up to you).
Pour in your chicken broth and wine if you’re using it, then add the bay leaves, thyme, and peppercorns. Season generously with salt and pepper – I usually go with about 1 teaspoon of salt and 1/2 teaspoon of pepper, but taste and adjust. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour. The potatoes should be tender and the broth should’ve reduced into this incredible, flavorful liquid that’s somewhere between a soup and a stew.
Finishing Touches ✨
After an hour, check your potatoes – they should be fork-tender but not falling apart. If the liquid seems too thin, remove the lid and let it simmer for another 10-15 minutes to reduce. If it’s too thick, add a splash more broth. Taste and adjust the seasoning (this is crucial – don’t skip it). Remove those bay leaves because nobody wants to bite into those. Ladle the coddle into deep bowls, making sure everyone gets sausages, bacon, veggies, and plenty of that gorgeous broth. Sprinkle with fresh parsley and serve immediately with crusty bread for soaking up every last drop. 🍞
Taste Experience 👅
Rich and Savory: This dish is all about deep, comforting flavors. The pork sausages and bacon create this smoky, meaty base that’s balanced by the sweetness of slow-cooked onions and carrots. The potatoes soak up all those incredible flavors while adding a creamy, starchy element that makes the whole thing satisfying.
Balancing the Flavors ⚖️: The thyme adds an earthy, herbal note that cuts through the richness, while the garlic brings warmth and depth. If you used wine, it adds a subtle acidity that brightens everything up. The broth ties it all together into something that’s somehow both hearty and comforting without feeling heavy (okay, it’s a little heavy, but in the best way possible).
Allergen Alert 🚨
Common Allergens: This recipe contains gluten (if your sausages contain fillers – check the labels), sulfites (in the wine), and celery (often found in store-bought broths). It’s also high in sodium from the bacon and sausages.
Safe Substitutions 🔄: Use gluten-free sausages if needed, skip the wine and add extra broth with a splash of apple cider vinegar, and make your own broth if you’re avoiding celery or need to control sodium levels.
Nutrition Facts 📊
Per serving (based on 6 servings): Approximately 450-520 calories, 28g protein, 35g carbohydrates, 24g fat, 8g fiber. This is a protein-rich, satisfying meal that provides good amounts of vitamin A from the carrots, vitamin C from the potatoes, and B vitamins from the pork. Side note – this also works for meal prep because it reheats beautifully.
Making It Work for You ⚙️
Lower Sodium Version: Use low-sodium broth, choose reduced-sodium bacon, and go easy on the added salt. You can boost flavor with extra herbs, a squeeze of lemon at the end, or a dash of smoked paprika.
Gluten-Free Compatibility 🎯: This is naturally gluten-free as long as you verify your sausages are gluten-free (many contain breadcrumbs or wheat-based fillers). Everything else in the recipe is naturally GF.
Mix It Up 🎲
Creative Changes 🎨: Swap regular potatoes for sweet potatoes for a slightly sweeter version. Add turnips or parsnips for extra root vegetable goodness. Throw in some cabbage wedges during the last 30 minutes for a more complete Irish experience. Use different sausages – chicken apple sausages are surprisingly good here, or try spicy Italian sausages if you want some heat.
Cooking Method Alternatives 🍳: You can make this in a slow cooker – brown everything first, then transfer to your slow cooker and cook on low for 6-8 hours. For an Instant Pot version, use the sauté function for browning, then pressure cook on high for 20 minutes with natural release.
Perfect Pairings 🤝
Recommended Sides 🥗: Honestly, this is pretty much a complete meal on its own, but if you want sides, serve it with crusty sourdough bread or Irish soda bread for soaking up the broth, a simple green salad with a tangy vinaigrette to cut the richness, or some pickled vegetables for contrast.
What to Drink 🥤: A pint of Guinness is traditional (obviously), but a crisp Irish cider works beautifully too. If you’re not into alcohol, try a good ginger beer or sparkling water with lemon – you want something refreshing to balance the hearty dish.
Plating Ideas 🎨
Rustic Presentation: Serve this family-style in a big pot right at the table – it’s meant to be homey and casual. If you’re plating individually, use wide, shallow bowls so people can see all the gorgeous layers of meat and vegetables. Make sure each serving gets at least one whole sausage (or two halves).
Perfect Garnishes 🌟: Fresh parsley is traditional and adds a pop of color and freshness. You could also add some fresh thyme leaves, a grind of black pepper, or even a small dollop of whole grain mustard on the side for people who want extra flavor.
Keeping It Fresh 🌿
Refrigerator storage: This keeps well for 3-4 days in an airtight container in the fridge. Actually, forget what I just said about 3-4 days – it honestly tastes even better on day two when all the flavors have melded together, so make it ahead if you can.
Freezer storage: You can freeze this for up to 3 months. Let it cool completely, then portion it into freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if it’s too thick. The potatoes might be a tiny bit softer after freezing, but the flavor is still incredible.
Pro Tips for Success 💡
Expert Advice 🎓: Don’t slice your potatoes too thin or they’ll turn to mush. Thick slices (about 1/2 inch) hold their shape better during the long cooking time. Brown your sausages properly – that caramelization adds so much flavor. If your broth tastes flat at the end, a squeeze of lemon juice or a splash of vinegar can wake everything up (so worth it). Let it sit for 10 minutes before serving – the flavors settle and it’s not lava-hot anymore.
Time-Saving Hacks ⚡: Prep everything the night before and store it in the fridge in separate containers. Use pre-sliced mushrooms if you want to add them (they’re not traditional but they’re delicious). A mandoline makes quick work of slicing all those potatoes and onions.
Fixing Common Mistakes 🛠️
Too watery: Remove the lid and simmer for 15-20 more minutes to reduce the liquid, or mix a tablespoon of cornstarch with cold water and stir it in.
Too thick: Add more broth, a splash at a time, until you reach your desired consistency. Here’s the thing – Dublin Coddle can be anywhere from soup-like to stew-like, so it’s really about what you prefer.
Bland flavor: You probably didn’t season enough. Add more salt (bacon and sausages can vary wildly in how salty they are), some black pepper, maybe a bay leaf or more thyme. Don’t be shy with the seasoning.
Mushy potatoes: Your heat was too high or you cooked it too long. Next time, keep it at a gentle simmer and check the potatoes around the 50-minute mark.
Common Questions 🤔
Can I make this ahead of time? Absolutely – this is actually perfect for making ahead. It reheats beautifully and the flavors get even better after sitting overnight in the fridge (trust me).
What kind of sausages work best? Traditional Irish pork sausages are ideal, but any good-quality pork sausages will work. Avoid pre-cooked sausages though – you want raw sausages that will cook in the broth and release their flavor.
Can I use a different type of meat? You could use all bacon instead of sausages, or add some pork shoulder chunks for extra heartiness. Some people add lamb, but that’s less traditional.
Is this supposed to be soupy or thick? It’s kind of in between – more brothy than a stew but not quite a soup. The consistency should be thick enough to coat the back of a spoon but still pourable.
Do I have to use wine? Nope, the wine is totally optional. I’m not 100% sure about this, but I think traditional Dublin Coddle doesn’t usually include wine anyway – that’s my own addition for extra depth. Just use all broth if you prefer.
Can I add other vegetables? Sure! Celery, leeks, and cabbage are common additions. Just add heartier vegetables like cabbage in the last 30 minutes so they don’t overcook.
My Take on This Recipe 💭
Dublin Coddle is one of those recipes that proves you don’t need fancy ingredients or complicated techniques to make something truly special. It’s the kind of dish that tells a story – generations of Dublin families have made this on cold nights, using whatever they had on hand. The beauty is in its simplicity and how those simple ingredients transform into something so comforting and delicious.
