Dublin Coddle

    1 hour 45 min

    A true Irish dish which has been enjoyed for many a year by all Dublin people, soon to be enjoyed by your family over and over again! This is the bare bones traditional recipe but feel free to add garlic, a bay leaf or other fresh herbs for flavour. It's also good if you replace the water with cider.

    26 people made this

    Serves: 8 

    • 250g (1/2 lb) smoked streaky bacon
    • 450g or 8 good quality sausages
    • 1 onion, thickly sliced
    • 8 large potatoes, peeled and quartered
    • Water, as needed
    • Freshly chopped parsley, to serve

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Cook the bacon in a large frying pan; once cooked, slice into big chunky pieces and transfer into a large casserole pot.
    2. Brown the sausages in the bacon fat; add to casserole pot.
    3. Soften the onions in the frying pan; add to the pot, along with the potatoes. Pour enough cold water in to cover the potatoes.
    4. Cover the pot, bring to a boil. Then simmer on a very low heat for 1 or 1 1/2 hours, or until the potatoes are tender.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (12)


    Just as my mother used to make it! I prefer to quickly flash the sausages and onion in a little hot sunflower oil and allow the bacon to cook in the stew as opposed to cooking it first. A couple of bay leaves and chicken stock instead of water give it a bit more body. And don't forget the Lea & Perrins!  -  20 Jul 2011


    Altered ingredient amounts. added a couple of crished garlic cloves  -  01 Aug 2008


    I have made this a number of times. It is dead easy to make, full of flavour and satisfying. I have added whatever comes to hand and it has always turned out well.  -  28 Dec 2012