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Dublin Coddle Recipe: Easy Irish Sausage Stew for Perfect Cozy Comfort

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Dublin Coddle is a classic Irish sausage stew featuring layers of pork sausages, bacon, potatoes, onions, and carrots simmered in a savory broth. This hearty, comforting dish is perfect for cozy nights, family gatherings, or holiday dinners.

Ingredients

Scale
  • 1.5 lbs Irish pork sausages (or regular pork sausages)
  • 8 oz thick-cut bacon, diced
  • 2 large yellow onions, peeled and sliced thick
  • 2 lbs Yukon Gold or russet potatoes, peeled and cut into chunky slices
  • 2 medium carrots, peeled and sliced (optional)
  • 4 cups chicken stock (or beef stock)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1 bay leaf (optional)
  • 2 teaspoons Worcestershire sauce (optional)
  • 1 leek, cleaned and sliced (optional)
  • 2 stalks celery, chopped (optional)
  • Crusty bread, for serving

Instructions

  1. Slice onions into thick rings, peel and cut potatoes into chunky slices, and dice bacon. Slice carrots or leeks if using.
  2. Heat a large Dutch oven over medium heat. Add diced bacon and cook until just beginning to crisp (5-7 minutes). Remove bacon with a slotted spoon and set aside.
  3. In the bacon fat, brown the sausages on all sides (about 6-8 minutes). Remove sausages and slice into large chunks.
  4. Return half the bacon to the pot, then layer potatoes, onions, carrots, and sausage chunks evenly. Sprinkle with salt, pepper, and add bay leaf if using.
  5. Pour in chicken stock. Drizzle Worcestershire sauce over the top. The liquid should just cover the vegetables—add more broth or a splash of water if needed.
  6. Bring to a gentle boil, then immediately lower the heat to a slow simmer. Cover tightly and cook for 40-50 minutes, until potatoes are tender and sausages cooked through.
  7. Remove bay leaf. Stir in chopped fresh parsley. Taste and adjust salt and pepper as needed.
  8. Ladle into bowls while piping hot. Serve with crusty bread.

Notes

For best flavor, use high-quality sausages and thick-cut bacon. Layer ingredients rather than stirring to keep potatoes intact. Dublin Coddle tastes even better the next day. For a creamier stew, mash a few potato chunks into the broth. Add a splash of Guinness for a richer flavor, or swap in veggie sausages and vegetable stock for a vegetarian version.

Nutrition

Keywords: Dublin Coddle, Irish sausage stew, comfort food, St. Patrick's Day, easy stew, bacon, potatoes, one-pot meal, cozy dinner, family recipe

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