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Cozy Dublin Coddle Recipe with Sausage and Bacon

Dublin Coddle Recipe - featured image
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A hearty and comforting Irish stew featuring sausages, bacon, potatoes, and caramelized onions simmered slowly in a flavorful broth. Perfect for cozy nights and easy to prepare with simple pantry staples.

Ingredients

Scale
  • 1 pound (450 g) pork sausages, preferably Irish-style or herby
  • 6 slices thick-cut bacon, chopped into bite-sized pieces
  • 4 medium potatoes, peeled and sliced into thick rounds (about 1/4 inch or 6 mm thick)
  • 2 large yellow onions, sliced thinly
  • 2 garlic cloves, minced
  • 3 cups (720 ml) chicken stock, homemade or low-sodium store-bought
  • 4–5 sprigs fresh thyme or 1 tsp dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, softened
  • A handful fresh parsley, chopped (optional, for garnish)

Instructions

  1. Peel and slice the potatoes into thick rounds (about 1/4 inch or 6 mm thick). Slice the onions thinly and mince the garlic. Chop the bacon into bite-sized pieces. Set aside.
  2. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the bacon pieces and cook for about 5 minutes until they start to crisp and release their fat. Remove bacon with a slotted spoon and set aside.
  3. In the same pot, brown the sausages on all sides, about 7-8 minutes total, until golden but not fully cooked through. Remove sausages and set aside.
  4. Add butter to the pot and toss in the sliced onions. Stir frequently over medium-low heat, letting them soften and slowly caramelize for about 15 minutes. Add the minced garlic in the last 2 minutes to avoid burning.
  5. Return bacon and sausages to the pot, nestling them among the onions. Add the sliced potatoes on top, spreading evenly.
  6. Tuck in fresh thyme sprigs and bay leaves. Season generously with salt and freshly ground black pepper.
  7. Pour 3 cups (720 ml) of chicken stock gently over the layers. The liquid should almost cover the potatoes; if not, add a bit more stock or water.
  8. Bring the pot to a gentle simmer, then cover with a lid and reduce heat to low. Let it cook for 40-50 minutes until potatoes are tender and sausages cooked through. Stir once halfway through gently to keep everything moist.
  9. Remove bay leaves and thyme sprigs. Taste and adjust seasoning if needed.
  10. Sprinkle with chopped fresh parsley just before serving for color and a fresh note.

Notes

For best flavor, caramelize onions slowly over medium-low heat to avoid bitterness. Brown sausages and bacon separately before layering to add depth. Keep simmer gentle to prevent potatoes from breaking down and broth from becoming cloudy. Let coddle rest off heat for 10 minutes before serving to thicken broth and meld flavors. Use gluten-free sausages and stock for a gluten-free version.

Nutrition

Keywords: Dublin Coddle, Irish stew, sausage and bacon recipe, comfort food, easy Irish recipe, cozy meal, traditional Irish dish

Find it online: https://evabake.com/cozy-dublin-coddle-recipe-with-sausage-and-bacon-easy-homemade-meal/