Comforting Dublin Coddle

Comforting Dublin Coddle


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This stew is made with carrots, potatoes, bacon and traditional sausage. This stew is perfect to have on those cold March days.

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Time needed

10 min preparation + 75 min cooking

Serving Size / Yield

3 servings


  • 2 Tablespoons of vegetable oil
  • 2 medium onions, sliced thin
  • 4 oz bacon, cut into cubes
  • 3 fat, traditional pork sausages
  • 2 carrots, peeled and finely sliced
  • 4 oz of potatoes, finely sliced
  • a pinch of salt and pepper to taste
  • 2 cups of beef or chicken stock

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Heat the oven to 425°
In a large pan, add the oil, onions, bacon, and sausages. Then heat all the ingredients and cook over a medium heat for about 4 minutes and stir everything well. Then raise the heat and keep stirring, and cook until the sausages start to brown being careful not to burn the onions.
In a casserole dish, add a layer of the onion, bacon and sausage mixture followed by the layer of sliced carrots and then finally, a layer of potatoes. Repeat the layering until all the ingredients are used up. Finish the layering with a layer of potato.
Carefully pour the ingredients over the stock. Then cover the stock with a lid. Place the stock in the center of the oven and cook for 45 minutes. Make sure the coddle does not dry out. Then lower the heat to 350° and cook for an additional 30 minutes until the stew is bubbling and the potatoes are thoroughly cooked.
Remove the stew from the oven and let it cool for 10 minutes before serving.

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