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Irish Dublin Coddle recipe - easy and delicoius| ethnicspoon.com
5 from 11 votes

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! 

Course Main dish
Cuisine Irish
Keyword authentic, Irish bangers, pork, sausage, stew, traditional recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: Change to adjust-> 8 servings
Calories 465 kcal


  • 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


  1. 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.

  2. 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.

  3. Add the onion and garlic and cook until they are soft. Add the bacon back in.

  4. Add the potatoes, carrots, leeks, bay leaves thyme and stock. Sprinkle with cracked black pepper and allspice.

  5. Cover and cook on low for about 45 minutes or until the potatoes are tender.

  6. Serve with Irish brown bread or soda bread.

Recipe 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 Facts
Dublin Coddle - Irish Stew Recipe
Amount Per Serving
Calories 465 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 88mg29%
Sodium 1173mg51%
Potassium 746mg21%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 2g2%
Protein 21g42%
Vitamin A 4300IU86%
Vitamin C 14.4mg17%
Calcium 56mg6%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.