This Dublin Coddle is the ultimate comfort food stew, combining hearty sausages, savory beef bacon, tender potatoes, and sweet carrots, all simmered together in a flavorful beef broth. A traditional Irish dish that’s simple, rustic, and perfect for cozy nights or weekend family dinners.

Why You’ll Love This Recipe

You’ll love this Dublin Coddle because it’s a one-pot meal that’s rich, satisfying, and deeply flavorful. The layers of sausage, onion, and potato cook slowly together, creating a melt-in-your-mouth texture that feels like a hug in a bowl. It’s easy to prepare, great for make-ahead meals, and perfect for cold-weather dinners or St. Patrick’s Day celebrations.

Dublin Coddle

Few dishes capture the heart of Irish home cooking like the Dublin Coddle. Born from humble beginnings, this traditional dish was a way for Dublin families to make the most of simple ingredients — sausages, potatoes, and onions — simmered slowly until tender and flavorful. The result is a cozy, rustic meal that tastes like pure comfort.

What makes Dublin Coddle so beloved is its simplicity. Everything cooks together in one pot, slowly melding into a rich, hearty stew. The sausages lend a smoky depth, while the beef bacon (a modern twist replacing traditional pork bacon) adds that irresistible savory edge. Combined with layers of onion, potato, and carrot, it’s a meal that feels as nourishing as it is delicious.

The flavor profile is warm and hearty — smoky, slightly sweet, and perfectly seasoned with just salt, pepper, and parsley. There’s no need for fancy spices or complicated techniques; this dish proves that great flavor can come from everyday ingredients.

The key to a perfect coddle is slow cooking. By simmering gently in beef broth, the vegetables soften, the broth thickens slightly, and the sausages become tender while infusing everything with rich, meaty flavor. Each spoonful gives you a comforting mix of textures: buttery potatoes, soft carrots, and juicy sausage slices.

While the traditional coddle was cooked in the oven for hours, this version can easily be made on the stovetop or in a slow cooker. It’s the kind of recipe that fills your kitchen with warmth and your table with smiles.

This dish isn’t just for St. Patrick’s Day — it’s perfect year-round. Serve it for Sunday supper, a chilly evening dinner, or anytime you need a bowl of something comforting and hearty. Pair it with a slice of crusty bread or soda bread to soak up that rich, savory broth.

For those who enjoy meal prepping, Dublin Coddle tastes even better the next day as the flavors deepen overnight. It’s an ideal make-ahead dish for busy weeks or family gatherings.

There’s something timeless about recipes like this — passed down, adapted, and loved through generations. Whether you’re Irish or simply a fan of hearty home cooking, this Irish sausage and potato stew is a must-try addition to your comfort food collection.

Servings & Time

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

• 3 cups low sodium beef broth

• 1 pound smoked sausages, cut into thin rounds

• 1/2 pound thick-sliced beef bacon, chopped into cubes

• 2 pounds russet potatoes (about 6), peeled and sliced into 1/2-inch rounds

• 2 yellow onions, sliced into thin rounds

• 3 large carrots, sliced into thin rounds (about 1 1/2 cups)

• Salt and fresh ground black pepper, to taste

• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot or Dutch oven, cook beef bacon over medium heat until browned and crisp. Remove with a slotted spoon and set aside.

2. Add sausage slices to the pot and cook until lightly browned on both sides. Remove and set aside with the bacon.

3. In the same pot, layer half of the onions and carrots, followed by half of the potatoes, then add half of the cooked sausage and bacon. Repeat the layers with remaining ingredients.

4. Season each layer lightly with salt and black pepper.

5. Pour beef broth evenly over the layers until just covered.

6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45–50 minutes until potatoes and carrots are tender.

7. Taste and adjust seasoning as needed.

8. Sprinkle with fresh parsley before serving. Serve hot with crusty bread or Irish soda bread for soaking up the broth.

Tips

• Substitutions: Use turkey sausage or chicken sausage for a lighter option.

• Broth Choice: Beef broth gives depth, but chicken broth works for a milder flavor.

• Make-Ahead: Tastes even better the next day as the flavors blend together.

• Serving Tip: Pair with crusty bread, Irish soda bread, or mashed peas for a full meal.

• Storage: Store leftovers in an airtight container up to 4 days; reheat gently on the stovetop.