Dublin coddle is an Irish comfort food that you can proudly serve your family. It was traditionally served for supper on Thursdays in Irish Catholic homes to use up the leftover pork in the fridge. The Irish housewives would make a up batch of stew earlier in the day and let it coddle, or cook slowly, in the oven for hours.
My version of Dublin coddle using a faster cooking technique, but like the original, it’s a one pot meal.
Never tried this authentic Irish dish? I encourage you to give it a try. If you like bacon, pork sausage, and potatoes, you’ll love it! Plus, it uses common ingredients like yellow onions, fresh parsley, black pepper, and beef broth.
If you’re watching your sodium, get the no-sodium beef broth. You won’t have to add any salt to the stew because the bacon and the pork sausage will provide enough saltiness. Serve the Dublin coddle along side a freshly baked loaf of boxty bread. Cut off a farl, break of a chunk, and dip it in your stew to soak up the broth. Heavenly! 😋
Hungry for more? Check out these great recipes.
Leftover Ham and Bean Soup (a freezer friendly, nutrient-packed meal)
Dill Pickle Soup (tangy and delicious!)
Irish Boxty Bread (hearty, no-yeast potato bread)Print
Traditional Dublin coddle is an authentic Irish meal that you can serve your family for dinner tonight or on St. Patrick’s Day. Layer slices of onion, bacon, pork sausage, and potatoes in a Dutch oven and let it coddle in the oven. Serve this with traditional soda bread or boxty bread and this easy budget dinner will be a hit at home or at a party.
- 4 cups low-sodium beef broth
- 1 pound thick bacon
- 1 pound pork sausage, such as bratwurst
- 4 large potatoes
- 3 yellow onions
- 6 tablespoons fresh parsley, chopped
- 1/8 teaspoon freshly ground black pepper
- Fry the bacon in a large oven-proof stew pot and a cast iron frying pan, flipping over the slices with a fork. Cook until golden brown and crispy. Drain the bacon on two paper towel-lined plates, blot off the excess grease, and cut into one-inch pieces. Pour most of the bacon grease out of the stew pot and into a small bowl. Pour all the bacon grease out of the cast iron fry pan. Put the bacon grease in the fridge to harden.
- Wash and peel 4 large potatoes. Slice each potato into 1/4 inch slices, then cut the slices in half to get smaller pieces. A thinner potato cooks faster, so if you’re in a hurry, don’t leave the potatoes in big chunks.
- Peel and slice 3 large yellow onions into 1/4 slices.
- Pour the 4 cups of beef broth into a saucepan. Cover with a lid, and bring it to a boil.
- In the large oven proof stew pot, brown the outsides of the pork sausage. Cooking 2-3 minutes per side. When browned to your liking, transfer to a large cutting board. Blot off the excess fat and cut into one-inch pieces.
- Rinse, blot dry, and coarsely chop 6 tablespoons fresh parsley (roughly two large handfuls).
- In the same stew pot, layer the prepared ingredients as follows: onion, bacon, half of the parsley, sausage, potato, rest of the parsley, and black pepper.
- Pour the hot beef broth over the stew ingredients in the pot.
- Cover the oven-proof stew pot with two layers of foil, or put an oven-proof lid on it.
- Cook in the oven for 40 minutes at 450F. Remove the foil and let it cook for another 20 minutes or until the vegetables are a nice brown color.
- Serve warm in a bowl. Garnish with a sprinkle of freshly chopped parsley and few cracks of black pepper. Tastes great with boxty bread or Irish soda bread.
- If you prefer to cook this at a lower temperature for a longer period of time, try 300 F for 3 to 5 hours.