Dublin Coddle

Ingredients

• 454 g (1 lb)thick-sliced bacon, cut into 1.25 cm (½-inch) pieces
• 454 g (1 lb)fresh pork sausages, cut into 2.5 cm (1-inch) pieces
• 1 largeonion, sliced
• 454 g (1 lb)potatoes, cut into cubes
• 1 largecarrot, peeled and cut into half-moons
• ¾ teaspoonsalt, or to taste
• ½ teaspoonpepper, or to taste
• 360 ml (1½ cups)low-sodium chicken stock
• 120 ml (½ cup)Guinness or another dark Irish stout
• 2 tablespoonsparsley, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 150°C (300°F).

2. 2

   Cook the bacon

   Put the bacon in a large Dutch oven and cook until most of its fat has rendered, but it is only about halfway cooked.

3. 3

   Brown the sausages

   Add the sausage pieces and cook until they are no longer pink and have begun to brown lightly.

4. 4

   Add the vegetables

   Add the onion, potatoes, carrot, salt, pepper, chicken stock and Guinness. Toss everything together, then bring the mixture to the boil.

5. 5

   Braise the coddle

   Cover the pot and transfer it to the oven. Cook for 2 to 3 hours.

6. 6

   Garnish and serve

   Scatter the chopped parsley over the coddle and serve.

What is Dublin coddle?

Coddle is an Irish stew traditionally associated with Dublin, made by slowly cooking sausages, bacon and vegetables together in a pot. Its name is often linked to the gentle simmering that softens the ingredients over time.

This version adds stout to chicken stock, lending the broth a darker, more savoury character. The oven braise gives the potatoes and vegetables time to take on the flavours of the meat and liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 635 calories, 24g protein, 19g carbs, 51g fat.

The potatoes provide most of the carbohydrates, while the bacon and sausages account for much of the fat and a substantial share of the protein. To balance the plate, serve a portion with a generous side of green vegetables or salad.

The meat and its flavour

Bacon: Thick slices cut into small pieces render fat into the pot before the other ingredients go in. Cook it only partway at this stage, as it will continue cooking during the long braise.

Sausages: Fresh pork sausages bring the main meaty texture and flavour. A little browning before braising adds colour and savouriness to the finished stew.

Building the broth

Stock: Low-sodium chicken stock supplies the coddle’s cooking liquid while leaving room to season to taste. The ingredients should be tossed together with it before the pot goes into the oven.

Stout: Guinness or another dark Irish stout gives the broth a malty depth. Choose a stout you enjoy drinking, since its flavour will remain in the finished dish.

A slow oven braise

After the ingredients are brought to the boil on the hob, cover the pot and transfer it to a 150°C oven. The recipe allows 2 to 3 hours of cooking, so plan for the longer end of that range if you want a particularly leisurely meal.

Keep the lid on while it cooks, as the covered pot helps retain moisture. Follow the recipe’s timing, and check that the potatoes and carrot have softened before serving.

Vegetables and texture

Potatoes: Cubes contribute most of the stew’s starchy, filling texture. Cut them to a similar size so they cook at roughly the same rate.

Carrot and onion: The carrot’s half-moons and sliced onion soften into the broth during the braise. Parsley is added at the end for a fresh, herbal contrast.

Serving Dublin coddle

Serve the coddle hot in bowls, making sure each portion gets a mix of sausage, bacon, potatoes and vegetables. A little extra chopped parsley can be scattered over the top.

Crusty bread is a practical accompaniment for the broth. For a lighter-feeling meal, serve a green salad alongside rather than adding another starchy side.

Recipe notes & tips

• Use a large Dutch oven that can go from the hob to the oven.
• Cut the potatoes into evenly sized cubes to help them cook consistently.
• Let the bacon render before adding the sausages so its fat can flavour the pot.
• Season with care, as bacon and sausages can already be salty.
• Choose low-sodium stock so you have more control over the finished seasoning.
• Chop the parsley shortly before serving to keep its flavour fresh.

Variations

• Use another stout: Substitute a different dark Irish stout for Guinness.
• Change the sausage: Use another fresh pork sausage while keeping the pieces similar in size.
• Add more carrot: Increase the carrot for a more vegetable-forward pot.
• Adjust the seasoning: Add salt and pepper to taste before the braise.
• Serve with greens: Pair each bowl with steamed greens or a crisp salad.

Common mistakes to avoid

• Overcooking the bacon at the start: Cook it only about halfway, as it continues to cook in the oven.
• Skipping the sausage browning: Cook until the pieces are no longer pink and have started to colour.
• Cutting uneven potato pieces: Make the cubes similar in size so they soften more evenly.
• Using a pot without an oven-safe lid: Transfer the coddle in a covered Dutch oven for the braise.
• Uncovering repeatedly: Keep the pot covered during cooking to retain moisture.
• Adding too much salt: Taste the broth’s seasoning in light of the saltiness of the bacon and sausages.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered saucepan until piping hot throughout, adding a splash of stock or water if the broth has thickened.

Frequently asked questions