Dublin coddle is a hearty one-pot bake from Ireland's capital, made with plump sausages, strips of bacon, onions and potatoes simmered in warm chicken broth. It is the kind of unfussy comfort food that fills the kitchen with a rich, savoury aroma while it bakes low and slow in the oven.
Traditionally, Dublin coddle is served on St. Patrick's Day, March 17, but it is far too good to save for one day a year. With just a handful of everyday ingredients and five minutes of prep, it is an easy dinner that practically cooks itself.
We like to brown the sausages and soften the onions and bacon first, so everything comes out golden and full of flavour. Serve it with a simple lettuce and tomato salad to balance the richness.


Ingredients for Dublin Coddle
This recipe makes 2 generous servings.
- 2 tablespoons olive oil
- 350 g fresh sausages
- 200 g onion
- 125 g bacon, cut into strips
- 500 g potatoes
- 500 ml hot chicken broth
- Salt
- Ground black pepper
- 2 tablespoons chopped parsley

How to Make Dublin Coddle Step by Step
1. Brown the Sausages
Preheat the oven to 160 °C. Heat 2 tablespoons of olive oil in a cast iron pot — or another pot that can go in the oven — and brown 350 g of fresh sausages for 5 minutes, turning them occasionally. Set them aside on a plate.

2. Sauté the Onion and Bacon
Add 200 g of chopped onion and 125 g of bacon strips to the pot. Sauté for 6-7 minutes until the onion softens and the bacon releases its fat.

3. Add the Potatoes and Sausages
Peel and cut 500 g of potatoes, then add them to the pot along with the reserved sausages. Season with salt and ground black pepper.

4. Pour in the Broth and Bake
Pour in 500 ml of hot chicken broth and bake the Dublin coddle for 2 hours at 160 °C. There is no need for the broth to cover all the ingredients; everything will cook through with the pot covered.

5. Serve with Parsley
Serve the Dublin coddle sprinkled with 2 tablespoons of chopped parsley leaves.

Tips for the Best Dublin Coddle
Choose the Right Sausages
The original recipe uses sausages cut into pieces, but we prefer to cook them whole so they stay extra juicy, which is why we use thick sausages. Any good-quality fresh pork sausage works well here.
Broth or Beer?
While many people today cook this stew with beer, we stick with the traditional version made with chicken broth, which is milder and pleases everyone. If you want to try it, simply swap the broth for beer.
Browning Makes the Difference
The traditional recipe combined all the ingredients raw in the pot, but over time it has become common to sauté them first so they turn more golden and flavourful. A simple lettuce and tomato salad is the perfect side for this hearty dish.
| Prep Time | 5 minutes |
|---|---|
| Cook Time | 2 hours 15 minutes |
| Total Time | 2 hours 20 minutes |
| Servings | 2 |
| Category | Main course |
| Cuisine | Irish |
| Calories | 1343 kcal per serving |
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