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Dublin Coddle – not your usual way

Dublin Coddle – not your usual way


I could be wrong, but I believe that in Ireland, more than anywhere else in the world, wealthy people’s food was similar to the food of poor people. Of course, peasants often could not afford the lamb, but even without meat it still was the same Irish stew made with potatoes, onions and carrots.

Cabbage, onions, and then potatoes – were and remain the main vegetables in the menu of the Emerald Isle. Usually Irish food is not fancy. It is simple: by the list of ingredients and the method of preparation. Dublin Coddle dish is a proof of that. The stew with bacon, sausages, potatoes, and onions is a satisfying comfort food. Like an old oak piece of furniture. Occasionally carrots, leek and parsnip can be added to this stew.

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Personally, I like coddle with carrots which add an extra flavor to the dish.  In the authentic recipe the stew is rather boiled than roasted. But what do we need recipes for?  For me, the recipes are just a starting point – I am evaluating them and then adjusting to my family personal tastes and needs. This is exactly what I did when I was preparing the Irish coddle. I cooked the stew in the oven at a higher temperature than typically required for the coddle. The potatoes and sausages turned out golden brown and became roasted rather than boiled. That’s how I like it.

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Dublin Coddle


4 servings


  • 1 tsp. olive oil
  • ½ lb bacon, sliced in 6-8 pieces
  • 1 medium onion
  • 4-6 pork sausages, cut in half crosswise
  • 6 medium potatoes, cut into large chunks
  • 2 carrots, cut into large chunks
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2-3 thyme sprigs or ½ tsp dry thyme
  • 4-6 parsley sprigs
  • Ground black pepper
  • Salt
  • 4 tbsp finely chopped parsley 




In a Dutch oven heat the olive oil. Add the bacon and cook on medium heat until fat melts, but do not brown the bacon.

Add the onion and cook for 4-5 minutes.

Add the sausages and brown them for 3-5 minutes.

Add the garlic, bay leaves, thyme and parsley. Cook for a minute.

Add the carrots. Stir.

Add the potatoes, season with salt and pepper. Pour water over so it almost covers the potatoes. Bring to a boil on a high heat.

Preheat oven to 375 F (190 C).

Transfer the Dutch oven into the oven and cook uncovered for 30-35 minutes until the sausages and potatoes become golden brown. For a more authentic dish, cook coddle covered at 325 F (160-165 C) for 45-50 minutes.

Sprinkle with fresh parsley.

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Cook with pleasure!


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