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Mar 6, 2019

Dublin Coddle - Irish Bacon, Sausage, and Potato Stew

Dublin Coddle is typically a soup or stew of bacon, sausage, and potatoes, along with leeks and seasonings cooked in stock until the potatoes are tender and all of the flavors come together.

Dublin Coddle, a soup or stew of bacon, sausage, and potatoes #dublincoddle

The flavor of the broth of this Dublin Coddle is pretty amazing. I'm pretty sure it has something to do with the smoky flavor of the bacon in this stew.

Dublin Coddle gets its name from cooking it low and slow, i.e. "coddling" the dish. Theories abound about Dublin coddle, including that the dish originated for using leftovers or that it is slow cooked while the "man of the house" languished in the pubs before coming home for dinner.

If you want to be truly authentic when making Dublin coddle, you will have to find "bangers." They are hard to find in the U.S. A great substitute is bratwurst, which has a similar blend of meats.

I decided to go rogue and use a pork linguiça, a Brazilian sausage. I'm pretty sure there are Brazilians of Irish descent who wouldn't mind.

Another way I went rogue was to use baby Yukon Gold potatoes in this soup/stew. First, you don't need to peel them, and they hold together so nicely throughout the braise.

If you'd like an Irish stew buffet, serve this coddle with traditional Irish stew with lamb and potatoes

Dublin Coddle in a pot

How Do You Make Dublin Coddle? 

One of the keys to making Dublin coddle is layering all of the ingredients in a pot and braising them in an oven, low and slow.

First you cook the bacon. Then you brown the sausages. Next you cook the onions in the rendered sausage fat.

After the meats have been cooked, you layer the onions and meats in a Dutch oven. Then add the vegetables, bring the mixture to a boil on the stove top, and then transfer the pot to the oven to cook, letting all of the flavors meld together.

Dublin Coddle, a soup or stew of bacon, sausage, and potatoes, along with leeks and seasonings #dublincoddle

This is such a delicious and hearty dish. Be sure to serve it with bread to sop up all of the amazing broth.

This Coddle is beyond delicious.

March 17 is National Irish Food Day, or National "Eat Like an Irishman" Day. My #FoodieExtravaganza friends and I are all sharing Irish themed recipes to celebrate! Check out this collection of recipes celebrating Irish food:

soup, stew, coddle, bacon, Dublin coddle, sausage, potatoes
Stew, soup
Yield: 4 to 6 servings

Dublin Coddle - Irish Bacon, Sausage, and Potato Stew Recipe


  • 1 pound of bacon
  • 1 pound of pork sausage, cut into 1 inch chunks
  • 4 medium sweet or brown onions, sliced
  • Black pepper
  • 1 leek, including some of the green, sliced
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 pounds mini Yukon Gold potatoes, scrubbed and cut in half
  • 3 to 4 cups ham, chicken, or beef stock, enough to cover the layers of meat and potatoes


  1. Preheat the oven to 300 degrees F. 
  2. Fry the bacon over low heat in a large skillet until fully cooked. Drain the bacon on paper towels and cut in half widthwise. Drain and reserve the rendered bacon fat. 
  3. Cook the sausage slices in the same skillet over medium heat for about 15 minutes, until browned on all sides. Remove the sausage to a plate and set aside. 
  4. Add a tablespoon of the bacon fat to the same skillet and add the onions. Cook the onions for about seven minutes, until softened but not browned. 
  5. In a Dutch oven or flameproof casserole dish, layer the cooked onions, sausages, and bacon, seasoning each layer with salt and pepper. 
  6. Add the leeks, bay leaves, thyme, parsley, and garlic. 
  7. Top the layers with the potatoes, season with black pepper, and then add the stock. 
  8. Bring the pot to a boil. Cover with a lid, transfer the pot to the oven, and bake for 45 minutes. 
  9. Remove the bay leaves, stir, and serve. 
Created using The Recipes Generator

Recipe adapted from The Complete Irish Pub Cookbook

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
I'm a big fan of Irish recipes! In fact, I have a lot of lots of them here. Check them out!

The Top Ten Irish recipes on Karen's Kitchen Stories:

Would you like to comment?

  1. Absolutely love your photos! I was able to find bangers in the DC area, but haven't checked here yet. Sounds perfect with the linguiça.

    1. If anyone can find them here, you can!!! You are so good at finding all of the cool places for ingredients!

  2. I love the background information on this dish. Thanks so much for hosting this month Karen.

  3. Such a comforting dish! I have to say I like your potato sub as definitely easier. Great photos, as ever!

    1. Thanks so much! yes, peeling potatoes is not my fave!

  4. you are beyond safe with me. Adore linguiça... that is truly one amazing comfort dish...


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