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    Home >> Irish

    Dublin Coddle - Irish stew

    Modified: May 27, 2022 · Published: Jan 17, 2020 by Analida · • Word count:1337 words. • About 7 minutes to read this article. • This post may contain affiliate links ·

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    Dublin Coddle: A true Irish comfort food with sausages ( Irish bangers), vegetables and savory herbs. | ethnicspoon.com

    Dublin Coddle?  Aah, a most delicious hearty Irish dish of sausages and vegetables that will warm your heart and your stomach all at once. A funny name?  Yes, maybe.  But before I go into the particulars about this post, I will share a funny Dublin story with you.

    Dublin coddle and the doors of Dublin | ethnicspoon.com

    Jump to:
    • What is coddling?
    • Traveling in Ireland
    • Step by step photos
    • Frequently Asked Questions
    • Dublin Coddle - Irish Stew Recipe

    You might be wondering about the colorful doors surrounding the dish.

    What are they all about? The story goes something like this... At one point in time all the doors in this neighborhood were painted the same color. One evening after returning home from a "night out with friends" a prominent Dublin city official "accidentally" entered the wrong house and crawled in bed with a woman he thought to be his wife. Well, the next morning, he had the surprise of his life. Going forward he ordered the front doors of the neighborhood to be painted different colors.

    a blue dutch oven filled with irish stew of sausage, potatoes, and carrots

    What is coddling?

    Coddling is a culinary term associated mostly with eggs cooked in a small container. I actually own one of these little porcelain containers myself. The container is then placed in a double boiler. It's a  slow and gentle way of cooking.

    Although Dublin Coddle does not call for eggs, it is cooked in a slow gentle way that produces fabulous herbal aromas and flavors. A Dublin Coddle, like most Irish food consists of simple ingredients: good quality sausages, potatoes, vegetable broth, onions and herbs. For the sausages I prefer to use bangers (a typical British sausage), no worries if you can't find them in your local market. You can certainly use a good quality pork sausage. Someday I hope to make my own sausages for this delicious dish.

    the irish countryside with the sea in the back

    Traveling in Ireland

    Europeans take in the quality of their food and its provenance. One of the hotels where we stayed had a small booklet that indicated who all their suppliers were. They were all local farmers and companies. This made me happy.

    Touring the Irish countryside last summer a prominent sight was sheep and cows happily grazing in lush green fields. Yes, they were eating grass! The small groups of animals were separated by old weathered stone fences. It was truly beautiful, idyllic.

    a red dish filled with irish stew a spoon on the left and bread in the back

    Now all you need is brown bread! Dublin Coddle is Irish comfort food at its best. It is probably one of those dishes that came about as a way to use leftovers. Europeans are known for their frugality. There is really no set recipe per se. Case in point, I like to add carrots to my recipe because I happen to love these orange tubers, I can't get enough of them! Because it is slow cooked Dublin Coddle is a perfect candidate for the crock-pot.

    Step by step photos

    A collage of photos showing steps to make Traditional Irish Dublin coddle in a pan on the stove.

    1. Gather your ingredients and have them measured, chopped and ready to go. There is a special way to clean leeks so see my instructions on how to clean leeks.
    2. In a large skillet cook the bacon chunks on medium heat until almost crispy. Pat them dry and discard the grease.
    3. Cut the sausages into 2 inch pieces and cook in a soup pot or large braiser on medium heat until golden brown on the edges. I love my Le Creuset braiser pan for this recipe.
    4. Add the onion and garlic and cook until the onion is just translucent then add the bacon pieces.
    5. Stir in the potatoes, carrots, leeks, bay leaves, thyme, allspice and stock. Sprinkle with black pepper.
    6. Combine all the ingredients then cover and cook on low for 45 minutes until the potatoes are tender.

    Frequently Asked Questions

    • How long can I save the Dublin coddle? Once it has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
    • Can I freeze the Dublin coddle? No, since this dish contains whole pieces of potato they will get very mushy once thawed.
    • What kind of potatoes do I use in this recipe? The best potatoes to use are a waxy type, small red potatoes work well. Waxy potatoes hold up well in stews where you want whole pieces of potatoes. Mealy potatoes like russets are best to purée in potato soups that are smooth.
    • I have never chopped a leak, how do I do it? Leeks are grown in sandy soil and will have some sand particles that will need rinsed off between the layers. Cut the root end off of the leek  and then cut off the leafy green part above. You will be left with a round stock that is white on one end and bright green on the other. Lay this flat on your cutting board and slice in half lengthwise down the middle. Hold the half-circle piece under running water and rinse the sand particles between layers. Once they are clean chop them into 1 inch pieces.

    Dublin Coddle has been popular in the Irish capital since about the 17th century. It also appears in two of Joyce's literary works: Dubliners and the famous Finnegan's Wake.

    This recipe was adapted from The Complete Irish Pub Cookbook

    If you are looking for more Irish recipes to make for Saint Patrick’s Day or anytime at home here are a few of my favorites to try.  Irish butter cookies are favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes.  If you want to make a hearty meal for your family then you have to try Guinness beef stew.  Serve this heart dish with Irish soda bread or a sweeter version, Irish brown bread.

     

    A photo of Dublin coddle in a red bowl with a napkin and spoon.

    Dublin Coddle - Irish Stew Recipe

    A hearty and traditional Irish dish that can easily be adapted to a slow cooker.  This is an easy recipe with Irish bangers and vegetables. Try this with your family on Saint Patrick's day! 
    5 from 11 votes
    Print Pin Rate
    Course: Main dish
    Cuisine: Irish
    Keyword: authentic, Irish bangers, pork, sausage, stew, traditional recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8 servings
    Calories: 465kcal
    Author: Analida Braeger

    Ingredients

    • 2 lbs pork sausage Irish bangers work nicely
    • 4 slices bacon thick type, cut into ½ inch pieces
    • 1 onion medium, dice
    • 2 garlic cloves minced
    • 3 carrots sliced
    • 3 potatoes cut into about 1 inch cubes
    • 2 bay leaves
    • 1 leek chopped
    • 3 cups chicken or vegetable stock
    • 3 sprigs thyme fresh
    • ¼ tsp black pepper to taste
    • 1 dash allspice

    Instructions

    • In a large skillet cook the bacon until almost crisp. Remove and pat dry with paper towel to remove excess grease and set aside. Discard the leftover bacon grease.
    • Cut sausages into 2 inch pieces, and cook for about 15 minutes on medium heat until nicely browned in a soup pot or large braiser pan.
    • Add the onion and garlic and cook until they are soft. Add the bacon back in.
    • Add the potatoes, carrots, leeks, bay leaves thyme and stock. Sprinkle with cracked black pepper and allspice.
    • Cover and cook on low for about 45 minutes or until the potatoes are tender.
    • Serve with Irish brown bread or soda bread.

    Notes

    Frequently Asked Questions:
    • How long can I save the Dublin coddle? Once it has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
    • Can I freeze the Dublin coddle? No, since this dish contains whole pieces of potato they will get very mushy once thawed.
    • What kind of potatoes do I use in this recipe? The best potatoes to use are a waxy type, small red potatoes work well. Waxy potatoes hold up well in stews where you want whole pieces of potatoes. Mealy potatoes like russets are best to purée in potato soups that are smooth.
    • I have never chopped a leak, how do I do it? Leeks are grown in sandy soil and will have some sand particles that will need rinsed off between the layers. Cut the root end off of the leek  and then cut off the leafy green part above. You will be left with a round stock that is white on one end and bright green on the other. Lay this flat on your cutting board and slice in half lengthwise down the middle. Hold the half-circle piece under running water and rinse the sand particles between layers. Once they are clean chop them into 1 inch pieces.

    Nutrition

    Calories: 465kcal | Carbohydrates: 16g | Protein: 21g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 1173mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4300IU | Vitamin C: 14.4mg | Calcium: 56mg | Iron: 4.3mg

     

     

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    Reader Interactions

    Comments

    1. kareen liez

      March 13, 2015 at 6:06 am

      I honestly haven't heard of this before but it does look delish. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.

      Reply
      • Analida

        March 13, 2015 at 8:34 am

        Kareen, it is actually quite popular in Ireland and served in pubs. It is really good!!! I will probably be making this again for St. Patrick's Day. Thanks again for pinning. Have a great day!

        Reply
    2. Sharon - Her Organized Chaos

      March 18, 2015 at 1:36 pm

      Pinning! I love trying new things. I never heard of this before! thanks for linking up to Totally Terrific Tuesday last week!

      Reply
      • Analida

        March 18, 2015 at 3:01 pm

        you are very welcome! It is such a delicious dish and very easy to make. Thanks for pinning!!! I will be linking up again next week! Have a super day!!!

        Reply
    3. Denise Wright

      March 02, 2016 at 8:10 am

      Loved your story about the doors! I was just talking to my husband how we miss Europe. We lived in England for a year and it was so easy and inexpensive to visit other countries. Ireland was one of favorites and I would love to go back....some day. This dish looks so good and comforting. I'm going to try this in my slow cooker today if I have all the ingredients.

      Reply
      • Analida

        March 02, 2016 at 7:46 pm

        Ireland is incredible, the people are amazing too. I can't wait to go back either. I lived in Europe in my younger years and was able to travel to different places, those were the days!!! 🙂

        Reply
    4. Caroline

      March 02, 2016 at 10:05 am

      This sounds delicious. Not sure I've ever had it called a coddle but I've definitely had something similar and it was great. I too want to make my own sausages some time - it's the filling them part that has stopped me so far. In due course!

      Reply
      • Analida

        March 02, 2016 at 7:44 pm

        It could go by an other name. Making sausages is fun, you can get so creative. I usually leave the filling part to my husband, LOL!!!

        Reply
    5. Kristen @ A Mind Full Mom

      March 02, 2016 at 2:32 pm

      My papa, who came off the boat from Ireland made this growing up for me. I love it. Thanks for trip down memory lane.

      Reply
      • Analida

        March 02, 2016 at 7:43 pm

        🙂 So glad to have stirred up nice memories. Hopefully you can make it soon.

        Reply
    6. Joy @ Joy Love Food

      March 02, 2016 at 4:12 pm

      I love Irish pub food, but had not heard of this one before, it sounds incredible! And your photo of the sheep in the lush grass is gorgeous, sounds like a wonderful trip!

      Reply
      • Analida

        March 02, 2016 at 7:41 pm

        Hi Joy! This is an awesome recipe. Yes, it was a great trip. I can't wait to go back.

        Reply
    7. Michaela - An Affair from the Heart

      March 02, 2016 at 8:12 pm

      Hilarious story, and a wonderful looking dish!

      Reply
      • Analida

        March 03, 2016 at 1:57 pm

        Thanks Michaela!!

        Reply
    8. CakePants

      March 06, 2016 at 11:46 pm

      I've never heard of this dish, but it looks hearty and delicious! Your photos from Ireland are lovely. I would love to visit Ireland someday!

      Reply
      • Analida

        March 07, 2016 at 8:06 pm

        Thanks so much. Dublin Coddle is delicious. My husband is the photographer! 🙂

        Reply
      • Mia

        November 13, 2019 at 4:17 pm

        My daughter who panics when she has to cook made this. We were like..you made this as it was delicious. We've made it ever since and probably this weekend for a shared birthday party.

        Reply
    9. Angela

      March 07, 2016 at 6:42 am

      This recipe looks so delicious! We just got back from a trip to London and my husband loved the Bangers & Mash at a pub there, so this will be fun to try with them. Your pictures of Ireland are beautiful! Thank you so much for joining our Link-Up 🙂

      Reply
      • Analida

        March 07, 2016 at 8:03 pm

        You are welcome. I am glad you liked the pub food. Isn't it amazing? A far cry from our bar food here in the US.

        Reply
    10. Alison

      March 07, 2016 at 11:41 am

      love your story about the doors. This looks really tasty, and perfect for the crock pot

      Reply
      • Analida

        March 07, 2016 at 8:01 pm

        Thanks Alison and yes, it is perfect for the crock pot!

        Reply
    11. Dee

      March 13, 2016 at 3:10 am

      This looks delicious! I love the story behind it, as well. Thanks for sharing at Merry Monday. 🙂

      Reply
      • Analida

        March 13, 2016 at 1:30 pm

        You are welcome Dee! Glad I was able to join!

        Reply
    12. Kayla

      April 03, 2016 at 12:42 pm

      Could this be cooked In a crockpot? If so how long?

      Reply
      • Analida

        April 03, 2016 at 12:49 pm

        Kayla, I have never make it in a crockpot. I suppose you could certainly cook it in a crockpot. If I were to make a guess, I would probably say 3-4 hours on high.To be on the safe side I would probably check on it after two hours. Hope this helps.

        Reply
    13. Bill

      May 30, 2016 at 9:56 am

      5 stars
      Made this last night. I used locally made brats and sliced the potatoes about 1/4" inch thick. Home made chicken stock and about a half lb of bacon. Delicious! I'll be making this lots more. Very easy and quick to make.

      Reply
      • Bill

        May 30, 2016 at 10:01 am

        I also used two large onions. Next time I'll use three. 🙂

        Reply
        • Analida

          May 30, 2016 at 11:29 am

          🙂 Go for it!!!

          Reply
      • Analida

        May 30, 2016 at 11:30 am

        Wow, locally made brats, how awesome is that!!!
        Homemade chicken stock is the best, and bacon? Everything is better with bacon.
        Let me ask you something. The brats you purchased, are they a brand that can be obtained through the internet, or only in your area?
        Glad you liked it.

        Reply
    14. Chef Dennis

      January 21, 2020 at 9:44 pm

      5 stars
      Yum! Irish recipes are really delicious and this Dublin Coddle looks really yummy. This will be perfect for cold nights after a long and tiring day! Thanks for sharing!

      Reply
    15. Veena Azmanov

      January 22, 2020 at 6:05 am

      5 stars
      Definitely a delicious, flavorful and comfort meal option. Amazing combinations too.

      Reply
    16. Anna

      January 22, 2020 at 11:09 am

      5 stars
      It looks like a very satisfying and comforting dish, perfect for a cold day! Although I'm not a massive fan of Irish stew, I just know that my other half is going to love this! Can't wait to show him this recipe!

      Reply
    17. Sues

      January 23, 2020 at 12:33 am

      5 stars
      What a cool story about the doors! I've never heard of Dublin Coddle before, but now I really want to try it!

      Reply
    18. Marisa F. Stewart

      January 24, 2020 at 8:46 am

      5 stars
      Love the story -- so cute. Makes me wonder about some of the subdivisions where all the houses look the same. The stew sounds delicious!! I wonder, do they make a type of lamb sausage? When I think of Ireland I think of lamb. We do like adding sausage to some of our soups - it really enhances the taste. I'm looking forward to making this dish.

      Reply
      • Analida

        January 24, 2020 at 8:57 am

        Hi Marissa, The Irish bangers are typically made with ground pork. Enjoy!

        Reply
    19. Kelly Anthony

      January 24, 2020 at 1:48 pm

      5 stars
      This Dublin coddle is such a comforting meal and sure to warm anyone up on a cold day.

      Reply
    20. Claire | The Simple, Sweet Life

      January 25, 2020 at 10:16 pm

      My husband loves anything with sausage and potatoes, so I'm sure this soup would be right up is alley. Can't wait to add it to our menu for this week.

      Reply
    21. kita

      January 25, 2020 at 11:17 pm

      5 stars
      I am indeed traveling to Ireland later this year - and love this little bit of history - and the sound of this recipe! I am trying it next week - and then will totally try to source out a big bowl while I am there too!

      Reply
    22. David

      January 26, 2020 at 8:58 am

      5 stars
      Yum! has me thinking ahead to St. Patrick's Day...and wanting to get back to Ireland! I like to hear that they are making a good connection to the local food producers.

      Reply
    23. Nicoletta De Angelis Nardelli

      January 26, 2020 at 1:47 pm

      5 stars
      Ireland is spectacular, I've toured it quite a bit, although, being vegetarian I never had this dish. I know it's popular and your version looks absolutely stunning! My husband would definitely go for it!

      Reply
    24. Jess

      January 26, 2020 at 9:53 pm

      I've never had Irish stew but now I am totally regretting this decision. This looks and sounds delicious, especially right now with the weather being so dreary and cold! Yum!

      Reply
    25. Debbie

      January 26, 2020 at 11:59 pm

      5 stars
      I love a good Irish stew but I have never had one like this. I love that this stew is so hearty , between the sausage potatoes it sounds very filling. Traveling to Ireland is on my bucket list , I love that you included your travel experiences.

      Reply

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