Dublin Coddle (Irish Stew) Recipe


Dublin Coddle (Irish Stew)

Servings: 8 persons

Calories: 526 kcal

Author: Linda Ooi



½ lb (225g) bacon strips

1 lb (450g) pork sausages

2 onions sliced


12 oz (340g) leeks sliced

2 cloves garlic minced

½ tsp dried thyme

¼ cup chopped parsley

2 leaves bay

1½ lbs (675g) potatoes cut into chunks

3 cups ham or chicken stock

Salt to taste



  1. Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Slice half length­wise and then halved cross­wise. Set aside. Reserve bacon fat in a bowl.
  2. In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and slice length­wise then halved cross­wise. Set aside.
  3. Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
  4. Layer onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper
  5. Add leeks, garlic, thyme, parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
  6. Pour in the stock. Cover and bring stock to a boil.
  7. Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
  8. Serve with chunks of soda bread.

Author: Courtney Swessinger

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