A traditional Coddle recipe is a classic Irish comfort dish made with layers of sausage, bacon, potatoes, and onions slowly simmered in a flavorful broth. Hearty, simple, and deeply satisfying, this Irish Dublin coddle is perfect for cozy family dinners or celebrating St. Patrick’s Day.
Love sausage recipes and want more? Then try our Chicken Sausage Pasta or Sausage Pepper Pasta.
Dublin Coddle is a traditional Irish stew made with sausages, bacon, potatoes, and onions slowly simmered together in a light broth. This classic comfort dish originated in Dublin, Ireland, and is known for its simple ingredients and hearty, rustic flavor. The word “coddle” means to cook gently.
Why I Love This Recipe?
- Hearty one-dish meal
- Perfect for St. Patrick’s Day
- Great for early Spring
- Love switching up the sausage for chicken
- Full on great flavors
Helpful Items For This Recipe
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Wooden Spoons for Cooking – 10 Pc Teak Wood Utensil Set, Durable
What is in Coddle?
This is an easy and delicious meal, just right for early Spring. This Coddle for St. Patrick’s Day used to be made on the top of the stove and was said to have bubbled away for hours until late, well after the wife had gone to bed, and still be great for when the husband stumbled in after the pub.
Ingredients
Canola oil – This is needed to cook the onion and bacon.
Back bacon – Cut into 1/2″ slices, this is a leaner, healthier option than regular streaky bacon.
Medium onions – You can use yellow or sweet onion. Simply sliced.
Cloves garlic – This always adds loads of flavor. Have it minced.
Apple chicken sausage – You can absolutely use any sausage you like for this, and it is traditionally done with pork sausage. I find the chicken lighter, and it stays lovely and juicy.
Medium potatoes – Peeled and sliced with a mandolin, what them a medium thickness, a 1/4 inch thick at most. You can use Yukon gold or Russets.
Carrots – Sliced crinkle cut or straight cut.
Ground sage – This adds a wonderful flavor to the casserole.
Chicken stock – This keeps everything moist and the sausage juicy. Because the meal is actually a stew, it needs to be saucy.
Salt and pepper to taste – The usual suspects, I always use Kosher or sea salt and freshly ground pepper.
How to Make Coddle
The sausages become so juicy and flavorful cooked this way in the oven, and for me, anything to do with bacon is a dream!!!
I do lighten it up with chicken sausages instead of pork. Once you get this meal prepared, you can sit back and have a green beer while it cooks!! The perfect Coddle for St. Patrick’s Day. Enjoy!!!
Preheat oven to 350F. Heat the oil in a large frypan and fry the bacon for 2 min.
Add the onion and continue to cook for 5-6 min. until golden brown.
Add the garlic and cook an additional minute. Remove from pan and set aside.
Add the chicken sausage and brown on both sides for 5-6 min. This will not be cooked through.
Butter a large, deep baking dish (2.5-quart or more) and add the sliced potatoes; season with salt and pepper.
Layer the carrots on top, followed by the onion mixture. Sprinkle the onion with sage, salt, and pepper.
Place the sausage on top and pour over the chicken stock. Cover with a lid or aluminum foil and cook in the oven for 1 hour.
Sprinkle with parsley. Serve and enjoy with bannoch or soda bread and a salad. Also goes great with a Guinness or red wine!!!
Recipe Pro Tips
1. Use Good Quality Sausages
Traditional Irish pork sausages give the most authentic flavor. If unavailable, use mild pork sausages rather than heavily seasoned ones. Or like I did, use chicken or turkey sausage for less fat.
2. Brown the Sausages First
While some traditional versions skip browning, lightly browning adds extra depth and flavor to the broth.
3. Slice Potatoes Thick
You want medium-thick slices (about 1/4 inch thick). They hold their shape better during the long simmer and create a heartier texture. Even though it is recommended to use a mandolin, don’t cut the potatoes too thinly.
4. Layer, Don’t Stir
Layer potatoes, onions, bacon, and sausage in the casserole instead of stirring constantly. This keeps everything intact and traditional.
5. Keep Seasoning Simple
Coddle is meant to be mild and rustic. Salt, pepper, and sage are usually enough. Finish with parsley.
6. Simmer Gently
Cook low and slow. A gentle simmer allows flavors to meld without turning the potatoes mushy.
7. Serve with Crusty Bread
Irish soda bread or rustic white bread is perfect for soaking up the savory broth.
8. Taste Before Salting
Bacon and sausages can be salty, so adjust seasoning at the end.
9. It’s Even Better the Next Day
Like many stews, Dublin Coddle tastes even better after the flavors have had time to develop.
WANT MORE IRISH RECIPES?
I am half-Irish, but come St. Patrick’s Day, I think we all have Irish in us to celebrate. Here are some of my favorite recipes. We have the creamed cabbage with corned beef every year, and it is so good.
Coddle for St. Patrick’s Day
Video
Ingredients
- 1 Tbsp. canola oil
- 6 back bacon cut into 1/2″ slices
- 3 medium onions sliced
- 3 cloves garlic minced
- 6 apple chicken sausage
- 4 medium potatoes peeled and sliced a1/4 inch thick with a mandolin
- 3 carrots sliced crinkle cut
- 1/2 tsp. ground sage
- 1 10 oz. can chicken stock
- Salt and pepper to taste
Instructions
- Preheat oven to 350F. Heat the oil in a large frypan and fry the bacon for 2 min.
- Add the onion and continue to cook for 5-6 min. until golden brown.
- Add the garlic and cook an additional minute. Remove from pan and set aside.
- Add the chicken sausage and brown on both sides for 5-6 min. This will not be cooked through.
- Butter a large, deep baking dish and add the sliced potatoes; season with salt and pepper.
- Layer the carrots on top, followed by the onion mixture. Sprinkle the onion with sage, salt, and pepper.
- Place the sausage on top and pour over the chicken stock. Cover and cook in the oven for 1 hour.
- Sprinkle with parsley. Serve and enjoy with bannock or soda bread and a salad. Also goes great with a Guinness or red wine!!!
Equipment
Notes
Nutrition
Comments & Reviews
Melanie says
So good!! Just made this and love how easy it was to come together. It’s hearty, delicious, and just perfect for those cold weather days. Looking forward to making it again for St. Patrick’s Day!
Tara Noland says
So glad you liked it and that you are going to make it again.
Nancy @ gottagetbaked says
I’ve never heard of coddle before but it’s full of so many delicious things I love to eat! This looks fantastic. So hearty, flavourful and comforting.
Angie @ Big Bear's Wife says
A perfect St. Patrick’s Day dish!
Noshing with the Nolands says
Thanks Angie!!
Sarah says
Hahaha we used to have this w/o the bacon for dinner growing up, never knew it had a name!
Noshing with the Nolands says
There you go, now you have a name for it. You have to try it with the bacon, yum!!