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Meat, European

Dublin coddle with Irish brown bread

Dublin coddle is an Irish stew for 4 people, ready in 1 hour 40 minutes, very easy to make, at €2.60 per serving. Pork sausages, smoked bacon, and potatoes simmer together in a light broth. The trick is to keep the broth at a gentle simmer, never a boil, so the sausages stay tender.

Tonight it's the dish for rainy Dublin evenings, a coddle of sausages, bacon, and potatoes simmering gently, with bread on the side.

Dublin coddle with Irish brown bread
Total time
1 h 40
Difficulty
Very easy
Cost per person
€2.60
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Dublin coddle is an unpretentious stew, the kind you make when it's raining outside and you don't want to fuss over dinner. The sausages stay moist, the smoked bacon flavors the whole broth, and the potatoes turn soft without falling apart, as long as you cut them into thick rounds. It's a dish that asks for patience more than skill, the pot does the work while you do something else.

It's an easy weeknight dinner for families with kids, since every ingredient is familiar and nothing is spicy or surprising. It also works well for a quiet Sunday, served with brown bread for soaking up the broth. In fall and winter, it's the kind of meal that warms you up without any effort.

The ingredients

4 people

Butcher

  • Pork sausages 8
  • Smoked bacon, sliced 200 g

Fruits and vegetables

  • Potatoes 800 g
  • Onions 3
  • Parsley 4 sprigs

Bakery

  • Whole wheat bread 6 slices

Pantry

  • Wateroften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the smoked bacon into pieces and blanch it for a few minutes in boiling water. 5 min

    Blanching removes excess salt and smokiness.

  2. Lightly brown the sausages in a dry skillet, no oil needed.

    A light sear makes the broth more flavorful.

  3. Peel and cut the potatoes into thick rounds, thinly slice the onions.

    Keep the rounds thick so they don't fall apart.

  4. Layer the onions, potatoes, bacon, and sausages in a pot, season well with pepper, and pour in water to reach halfway up.

    Go easy on the salt, the smoked bacon already seasons the dish.

  5. Cover and let simmer over very low heat, without stirring. 1 h

    Lift the lid as little as possible, the steam does the work.

  6. Sprinkle with chopped parsley and serve in deep bowls with the brown bread.

    Dip the bread in the broth, it's the best part of this dish.

Our tips to get it right

  • Pick plain pork sausages rather than very fatty ones, the broth stays cleaner and more pleasant.
  • If the broth looks too thin at the end of cooking, take the lid off for the last fifteen minutes so it reduces a bit.
  • Use a pot wide enough that the layers aren't packed too tightly, steam circulates better and the cooking is more even.

The variations

  • Swap the smoked bacon for diced smoked ham if you want a milder flavor.
  • For a vegetarian version, use plant based sausages and a pinch of smoked paprika instead of the bacon, the texture stays close to the original.
  • For a quicker meal with kids, cut the potatoes smaller and reduce the simmering time to 40 minutes, they'll still cook through perfectly.

What to serve it with

  • Brown bread for soaking up the broth
  • A crisp coleslaw on the side
  • A glass of unfiltered cider

Storage

Dublin coddle keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, as long as it's completely cooled first. Reheat it gently in a pot over low heat, adding a splash of water if the broth has thickened too much.

Questions about this dish

Can you make Dublin coddle ahead of time?

Yes, it's actually a dish that improves after a night in the fridge. Reheat it gently the next day, the flavors will have had time to blend.

Why shouldn't the broth boil?

A boiling broth toughens the sausages and breaks apart the potatoes. A gentle simmer keeps everything tender and the broth clear.

Can you use a different kind of sausage?

Chicken sausages work fine too, the flavor will just be a bit lighter. Avoid heavily spiced sausages, they change the traditional taste of the dish.

Do you need to peel the potatoes?

Peeling gives a softer texture, but you can leave the skin on if you prefer, especially with new potatoes.

How long does it take to make a Dublin coddle with Irish brown bread?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Dublin coddle with Irish brown bread?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Dublin coddle with Irish brown bread cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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