Coddle Recipe

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.

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.

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.

Pin it HERE!!

Pin it HERE!!

Coddle for St. Patrick’s Day

Tara Noland

The word “coddle” means to cook gently, which describes the slow simmering method used to prepare this dish. As the ingredients cook together, the sausages and bacon infuse the broth with rich, savory flavor while the potatoes become tender and comforting.

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 12 minutes mins

Total Time 1 hour hr 32 minutes mins

Course Dinner

Cuisine Irish

Servings 4 Servings

Calories 550 kcal

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

Corning Ware Ceramic Bakeware Set with Lids Chip and Crack Resistant

Wooden Spoons for Cooking – 10 Pc Teak Wood Utensil Set, Durable

Set of 3 Glass Measuring Cups with Measuring Spoons & Whisk

Notes

See the post for information, photos and tips. 

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 50gProtein: 45gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 134mgSodium: 993mgFiber: 6gSugar: 8g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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