Dublin Coddle (Braised Irish Sausage and Potatoes)

I make this wondaful Irish sausage and potatoes stew using braising cooking method. Braising the bacon, sausage, potatoes, and herbs in the oven creates the most incredible tender texture and rich flavors. Try it, you won’t be able to stop eating!

You may be asking yourself a very important question – what exactly is a Dublin coddle? For being such a flavorful, traditional Irish dish, it’s strangely not as popular as it should be… Let’s remedy that issue by whipping some up for St. Patrick’s Day!

The word “coddle” is actually used to describe a dish consisting of leftovers and doesn’t have one specific recipe. Technically, there are plenty of other coddles you could make! The coddling method of cooking primarily entails that the recipe is slowly cooked.

The Dublin coddle recipe specifically calls for ingredients like bacon, pork sausage, russet potatoes, and fresh herbs. This coddle recipe is by far the best one around!

Ingredients Tips and Substitutions

• Bacon – Pork bacon is the best, most traditional bacon to use in this recipe! You can even use like a maple or applewood flavor.
• Pork Sausage – Fresh pork sausage is best to use. Main idea is to use mild flavored pork sausage. (I’ve tried using Bratwurst sausage as well and it worked. Just don’t use Italian sausage.)
• Russet Potatoes – for best results and textures, avoid using any other potatoes in this coddle. Russet potatoes are soft, crumbly, and pleasantly tender when cooked.

How To Make Dublin Coddle

1. Prepare the ingredients first before you start to cook.
2. Cook the bacon until the fat is rendered, then remove the bacon from the pot, leaving the grease.

3. When cooking the sausage, make sure the pieces of sausage are all touching the bottom of the pot so they develop a nice brown color. Sear the ingredients for a few minutes, flipping the sausages when needed.

4. Add the potatoes and bacon into the pot. PRO TIP – Save some of the bacon pieces on the side. That way, when you serve your bowls of Dublin coddle, you can garnish them with pieces of crispy bacon!

5. Pour in the chicken stock and add herbs, salt and pepper, and garlic. Stir everything together to fully combine, then bring the mixture to a simmer.

6. This is perhaps the most important step of making a Dublin Coddle – allowing it to slowly cook! Place your covered Dutch oven into the preheated oven, and allow it to cook for 2.5-3 hours.
7. PRO TIP – Around the 2 hour mark, take a peak at the coddle. If you feel like too much liquid as cooked out, avoid the coddle becoming dry by adding another 1/2 to 1 cup of chicken stock to the pot.

Different Methods of Cooking to Try

• Here’s how to make Dublin coddle in the slow cooker: For the best flavor, I recommend that you still sear the sausage and cook the bacon accordingly. Then, combine it all in a slow cooker and cook it on low for approximately 5-6 hours, or on high for 3-4 hours.
• How to make it in the Instant Pot: Start with Instant Pot in “sauté” setting. Sauté the bacon first, then remove it before sautéing the onion and sausage. Once those ingredients are sautéed, add back the bacon, potatoes, herbs, and seasoning.
• Turn off the sauté setting, close the lid until it locks, turn the valve to close, then set the cook time on manual high pressure cooking for 20 minutes. At the end of the cooking time, do a natural release for 10 minutes, then do a quick release.

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Originally published on Will Cook For Smiles in March 2021.

More St. Patrick’s Day Irish Recipes!

• Irish Stew
• Irish Beer Burger
• Colcannon (Irish Mashed Potatoes)
• Bangers and Mash
• Potato Pancakes