How to Make Irish Dublin Coddle — A Simple One‑Pot Meal

 

 

Dublin Coddle is a traditional Irish comfort dish made with layers of sausages, bacon, potatoes, and onions gently simmered until everything becomes tender and flavorful. It’s a simple, hearty one‑pot meal that fills the kitchen with cozy aromas and delivers rich, savory comfort in every bowl. I took the liberty of adding some barley to mine, which was a lovely touch.

This recipe uses everyday ingredients and slow cooking to create a warming dish that’s perfect for chilly days or whenever you’re craving something rustic and satisfying. If you enjoy classic Irish fare or easy, comforting stews, Dublin Coddle is a wonderful recipe to add to your collection.

 

This dish today is a traditional Irish dish from the Republic, and in particular the capital. Dublin coddle is  a warming meal of sausages and potatoes. This is a recipe which dates back to the 1700s. It was traditionally thought of as a city dish which would be eaten in the winter months.

It is said that an Irish wife could go to bed and leave it simmering on the stove for hours. That was so that it might be ready when her husband arrived home from the pub and was wanting his dinner. Historically the dish is also a way of using up all the rashers of bacon and sausages on Thursday night before Friday, which in the Catholic faith the eating of meat is forbidden. 

While researching this dish, I came across quite a few versions.  Some just included potatoes, onions, bacon and sausage. Others included other vegetables like carrots, and some had the inclusion of barley.  One thing they all had in common was the cooking of it in a pot on top of the stove. 

I chose to cook my bacon and sausage first so that they were nicely browned.  This, for me, is very much  a visual thing, and for no other reason. 

The barley makes a lovely almost nutty addition.  You will want to check the stock levels as you are simmering it on top of the stove however. You will not want the pan to boil dry and the contents to catch.  I added a few herbs and the end result was fabulously hearty and delicious!

 

INGREDIENTS NEEDED

TO MAKE DUBLIN CODDLE

There is nothing very complicated about any of this dish. Simple ingredients, put together simply, in the most delicious way.

• 1 large onion, peeled and chopped
• 9 TBS (100g) pearl barley
• 6 rashers of streaky bacon
• 8 large thick good quality butchers sausages
• 2 - 3 large waxy potatoes, peeled and cut into 1/3 inch thick slices
• 2 1/4 cups (500ml) chicken stock
• 1 bay leaf
• sea salt and freshly ground black pepper
• 1/4 tsp thyme
• 1/4 tsp savory
• a generous knob of butter
• Chopped fresh flat leaf parsley
• Crusty bread to serve

 

I just use a brown skinned white cooking onion for this. Peel and chop coarsely.

Pearl barley is a processed type of barley which cooks faster and is less chewy than regular barley. You can find it in the section of the store that also has rice and other grains.

Streaky bacon is bacon that has equal amounts of fat and meat in it. It is not as lean as back bacon. You can use smoked or non-smoked. I like the smoked for this dish. If it still has the rind on it, remove and discard the rind.

Use the best sausages that you can afford to buy. I like to buy fresh made sausages at the farm market here in Canada. If you can get Irish sausages, so much the better. You want a sausage that doesn't contain a lot of fillers. Nice and meaty.

Waxy potatoes are potatoes that don't fall apart when cooked. Red potatoes are a good choice.

I used re-constituted Better than Bullion Chicken concentrate for the stock.

Savory is a type of herb. If you cannot get it you can use dried marjoram.

 

HOW TO MAKE DUBLIN CODDLE

This is a really simple dish to make. 

1. Preheat the oven to 425*F/220*C/gas mark 7. Place the sausages and bacon on a baking tray. Cook them in the oven for 10 minutes or so until the bacon has started to crisp up and the sausages are colored. Remove and drain on paper toweling. (They do not need to be cooked through as they will be cooking further in a casserole dish.)
2. Take a medium flame proof casserole dish with a lid. (I use my enamel iron one). Place the chopped onion in the bottom of the dish.
3. Top with the pearl barley. Place the bay leaf on top. Cut up the bacon into squares and place over top of that and then the sausages over top of the bacon. Finish with a layer of potatoes. Pour the chicken stock over top and then sprinkle with salt, pepper, savory and thyme. (Be generous with the pepper. I like a peppery finish.)
4. Cover and then bring to the boil over high heat. Reduce to a simmer and cook, covered, over low heat for 30 to 35 minutes. Remove the lid and dot with butter.
5. Place, uncovered into the heated oven and roast for 15 to 20 minutes until the potatoes are golden. (The tip of a knife should pierce the potatoes easily when inserted.)
6. Serve ladled into deep bowls, scattered with fresh parsley and with crusty bread on the side.

 

FREQUENTLY ASKED QUESTIONS

HOW CAN I STORE AND REHEAT THE LEFTOVERS?

Store any leftovers, covered, in the refrigerator for up to four days. Gently reheat on the stove, over medium low heat, or in a 300* F/150*C/gas mark 2 oven for 30 minutes. 

 CAN THIS BE FROZEN? 

 Unfortunately, because if contains potatoes, this dish is not a good candidate for freezing. Potatoes do not freeze well, and get mealy and mushy when thawed. It is best to eat it all up within 3-4 days. 

 WHAT CAN I SERVE WITH DUBLIN CODDLE?

 While this dish is an one-pot meal, I’m sure Dubliners would tell you that a pint of Guinness and some soda bread to mop up the sauce are mandatory! Any crusty bread will do the job! 

CAN THIS RECIPE BE CUT IN HALF?

Absolutely. The cook times may be a bit reduced, but you can certainly cut all of the quantities in half if you wish to do so. 

WHAT IS A KNOB OF BUTTER?

For me it is about 2 TBS.

 

A FEW OTHER

COMFORT FOOD DISHES TO ENJOY

With frigid temperatures and falling snow, tis the season to be enjoying comfort food dishes. Here are a few others that we really like!

FRIED CABBAGE AND POTATOES - This cozy, budget‑friendly dish combines three classic comfort ingredients — cabbage, potatoes, and onions — cooked simply in butter until tender, golden, and full of flavor. This is an old-fashioned, no-fuss recipe that uses everyday ingredients and delivers warm, comforting flavor in every bite.

MASHED POTATO BOWLS - Mashed Potato Bowls are a warm, customizable comfort‑food meal built on a base of fluffy mashed potatoes and topped with your choice of protein, vegetables, and gravy or sauce. The recipe begins with creamy homemade mash — made with butter, cream, and optional add‑ins like cheese, spring onions, bacon, or garlic — and then layers of whatever toppings you love. Popular choices include crispy chicken, leftover roast meats, ham, seafood, or even vegetarian options like veggie nuggets or tofu. You can finish the bowls with cooked vegetables such as peas, corn, carrots, broccoli, or Brussels sprouts, and drizzle everything with homemade gravy or a simple cream sauce.

 

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Yield: Serves 4

Author: Marie Rayner

Dublin Coddle

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

A Coddle is a traditional Irish dish usually associated with the city of Dublin. Hearty and delicious it is a stew-type of dish created with good pork sausages, salty bacon, pearl barley, onions, potatoes and herbs. 

Ingredients

• 1 large onion, peeled and chopped
• 9 TBS (100g) pearl barley
• 6 rashers of streaky bacon
• 8 large thick good quality butchers sausages
• 2 - 3 large waxy potatoes, peeled and cut into 1/3 inch thick slices
• 2 1/4 cups (500ml) chicken stock
• 1 bay leaf
• sea salt and freshly ground black pepper
• 1/4 tsp thyme
• 1/4 tsp savory
• a generous knob of butter
• Chopped fresh flat leaf parsley
• Crusty bread to serve

Instructions

1. Preheat the oven to 425*F/220*C/gas mark 7. Place the sausages and bacon on a baking tray. Cook them in the oven for 10 minutes or so until the bacon has started to crisp up and the sausages are colored. Remove and drain on paper toweling.
2. Take a medium flame proof casserole dish with a lid. (I use my enamel iron one). Place the chopped onion in the bottom of the dish.
3. Top with the pearl barley. Place the bay leaf on top. Cut up the bacon into squares and place over top of that and then the sausages over top of the bacon. Finish with a layer of potatoes. Pour the chicken stock over top and then sprinkle with salt, pepper, savory and thyme.
4. Cover and then bring to the boil over high heat. Reduce to a simmer and cook, covered, over low heat for 30 to 35 minutes. Remove the lid and dot with butter.
5. Place, uncovered into the heated oven and roast for 15 to 20 minutes until the potatoes are golden.
6. Serve ladled into deep bowls, scattered with fresh parsley and with crusty bread on the side.

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