Dublin Coddle

Name: Dublin Coddle
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 lb Irish pork sausages (bangers preferred), cut into 2-inch pieces; 8 oz thick-cut bacon, chopped into bite-sized pieces; 2 lb waxy potatoes (Yukon Gold work well), peeled and quartered; 3 large large yellow onions, sliced into half-moons; 3 cup beef or chicken broth, preferably low-sodium; 2 tbsp fresh flat-leaf parsley, chopped; 1 tsp freshly ground black pepper; 1 tsp kosher salt

Dublin Coddle — Ireland's Humble One-Pot Wonder

This working-class Dublin classic proves that the best comfort food doesn't need fancy ingredients. Just quality sausages, thick bacon, and potatoes slow-cooked until they practically melt together in rich broth. It's the kind of dish that turns a cold evening into something worth celebrating.

IrishDinnerComfort FoodBudget FriendlyOne PotPorkWinter

Prep15 min

Cook1 hr 30 min

Total1 hr 45 min

Servings6

Difficultyeasy

Nutrition

fat28g

carbs38g

protein22g

calories485

Ingredients

1 lbIrish pork sausages (bangers preferred), cut into 2-inch pieces
8 ozthick-cut bacon, chopped into bite-sized pieces
2 lbwaxy potatoes (Yukon Gold work well), peeled and quartered
3 largelarge yellow onions, sliced into half-moons
3 cupbeef or chicken broth, preferably low-sodium
2 tbspfresh flat-leaf parsley, chopped
1 tspfreshly ground black pepper
1 tspkosher salt

Instructions

Get the sausage pieces sizzling in your heaviest large pot over medium heat, turning them occasionally until they're golden brown all over — about 8 minutes total. Don't worry about cooking them through; they'll finish in the broth. Transfer to a plate and set aside.
⏱ 8 min
Toss the bacon into the same pot with all those lovely browned bits from the sausages. Cook, stirring occasionally, until the bacon is properly crispy and the fat has rendered out — about 6 minutes. Scoop it out with a slotted spoon and add to the sausages.
⏱ 6 min
Time for the layering ritual that makes coddle special. Start with half the potatoes in an even layer, then half the onions, followed by half each of the sausages and bacon. Repeat these layers — potatoes, onions, then the meat. The order matters for even cooking.
Pour the broth over everything, letting it seep down through the layers. Sprinkle the salt and pepper evenly over the top, then crank the heat to bring everything to a good rolling boil. You'll hear it bubbling vigorously.
Once it's boiling hard, drop the heat to low and clamp on the lid. Let it simmer away gently for 75 minutes, resisting the urge to peek too often. The potatoes should be fork-tender and starting to break down slightly when it's ready.
⏱ 1 hr 15 min
Ladle into deep bowls and shower each serving with fresh parsley. The broth should be rich and slightly thickened from the potatoes, with all those flavors married together beautifully.