Whether you’re craving an old-fashioned Dublin Coddle recipe or exploring modern twists, this guide offers the best Dublin Coddle recipes, including slow cooker and boiled versions, plus tips to make it your own.
Let’s dive into the rich history, preparation methods, and variations of this iconic Irish dish.
What is Dublin Coddle?
Dublin Coddle is a thrifty, one-pot stew hailing from Ireland’s capital, historically made with leftovers to feed families during tough times. As noted by food writer Felicity Cloake, it’s a dish tied to urban poverty, mentioned in the works of James Joyce and claimed as a favorite by figures like Jonathan Swift. The name “coddle” comes from the gentle, slow simmering process that melds flavors, often left to cook while families were out. Traditionally, it features pork sausages, bacon, potatoes, and onions, simmered in water or stock, with variations including stout, cider, or even milk for a creamier finish. Its simplicity and versatility make it a beloved classic, from the Gravediggers Coddle recipe served in Dublin pubs to home-cooked versions.
Why You’ll Love Dublin Coddle
- Comforting and Hearty: Perfect for cold days or St. Patrick’s Day, with rich pork flavors and tender potatoes.
- Budget-Friendly: Uses affordable ingredients like sausages and bacon, ideal for stretching leftovers.
- Versatile: Cook it on the stovetop, in the oven, or with a Dublin Coddle recipe slow cooker for hands-off ease.
- Customizable: Add cabbage, carrots, or barley, or experiment with stout or cider for unique flavors.
Dublin Coddle Recipes
Below are three authentic and delicious Dublin Coddle recipes, each with a unique twist to suit different tastes and cooking methods. These recipes incorporate insights from Chef John’s popular version and Felicity Cloake’s traditional take, optimized for flavor and ease.
1. Classic Dublin Coddle (Oven-Baked, Browned Meat)
This best Dublin Coddle recipe, inspired by Chef John, emphasizes browning the meat for deeper flavor, using stout for a malty richness. It’s ideal for those who love a robust, pub-style stew.
Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 5 minutes
Servings: 4
Ingredients
- 8 strips thick-cut bacon, cut into 1-inch pieces
- 2 tbsp butter
- 2 large yellow onions, sliced
- 4 cloves garlic, minced
- 1 cup chopped green onions, plus extra for garnish
- 1 cup stout beer (e.g., Guinness)
- 1 tbsp fresh thyme leaves
- ¼ cup chopped Italian parsley
- Freshly ground black pepper, to taste
- 2 tsp kosher salt (adjust to taste)
- Pinch of cayenne pepper
- 3 lbs Yukon Gold potatoes, peeled and halved
- 4 cups chicken broth
- 6 large pork sausages (2½ lbs total, Irish bangers or bratwurst)
Instructions
- Cook Bacon and Onions: In a large oven-safe Dutch oven over medium heat, cook bacon until browned (about 10 minutes). Remove bacon, leaving fat in the pot. Add butter and onions, cooking until soft (8-10 minutes). Add garlic and green onions, cooking for 2 minutes.
- Reduce with Stout: Pour in stout, increase heat to high, and reduce by 75% (about 5 minutes). Season with thyme, parsley, black pepper, salt, and cayenne.
- Add Potatoes and Broth: Add potatoes and chicken broth, bringing to a simmer.
- Add Sausages and Bake: Prick sausages on both sides and place on top. Cover and bake at 300°F (150°C) for 2½ hours. Remove lid and bake uncovered for 1 hour to thicken.
- Serve: Skim excess fat, garnish with green onions, and serve with Irish soda bread.
Tips
- Why Brown the Meat? Browning bacon and optionally sausages enhances flavor and texture, as preferred by Chef John and Donal Skehan, though traditionalists like Joan Scales skip this for a “white” coddle.
- Serving Suggestion: Pair with a pint of stout and crusty bread for an authentic Dublin experience.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking potatoes.
Nutrition (per serving): 676 calories, 25g fat, 83g carbs, 26g protein
2. Traditional Boiled Coddle Recipe (Stovetop, Felicity Cloake’s Style)
This Coddle recipe (Irish), inspired by Felicity Cloake’s thrifty approach, is a boiled Coddle recipe that stays true to its roots, using minimal ingredients and stovetop simmering for simplicity.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4-6
Ingredients
- 1 tbsp butter or lard
- 8 thick-cut unsmoked bacon rashers (or 250g bacon lardons)
- 2 large onions, sliced
- 1 tsp fresh thyme leaves (or 1 small bunch parsley, chopped)
- 6-8 pork sausages (plain pork, Irish bangers preferred)
- 2 lbs waxy potatoes (e.g., Charlotte or new potatoes), peeled and cut into large chunks
- 800ml-1L chicken or ham stock (or half water, half cider)
- Salt and black or white pepper, to taste
- Chopped parsley, for garnish (optional)
- Steamed cabbage and brown sauce, to serve (optional)
Instructions
- Cook Bacon: In a large pot with a lid, melt butter over medium-high heat. Fry bacon until fat renders and it begins to brown (5-7 minutes). Remove bacon, keeping fat in the pot.
- Soften Onions: Reduce heat to medium-low, add onions, and cook until soft but not browned (8-10 minutes). Stir in thyme and season with pepper.
- Combine Ingredients: Add sausages, bacon, and potatoes. Pour in stock (use more for a brothier stew).
- Simmer: Bring to a simmer, cover, and cook on low for 45 minutes, until potatoes are tender.
- Serve: Taste and adjust seasoning. Garnish with parsley and serve with steamed cabbage and brown sauce.
Tips
- Why Waxy Potatoes? Waxy potatoes hold their shape better, as recommended by Joan Scales and Donal Skehan, preventing a mushy texture.
- Cider Option: Replace half the stock with cider for a sweeter, apple-infused flavor, as suggested by Diana Henry.
- Dublin Coddle with Cabbage: Serve with steamed cabbage for a traditional side, as Cloake recommends.
Nutrition (per serving): Approx. 550-600 calories (varies by bacon and sausage type)
3. Dublin Coddle Recipe Slow Cooker (Modern Twist with Cabbage)
This Dublin Coddle recipe slow cooker version adds cabbage for extra heartiness, inspired by user reviews and modern adaptations. It’s perfect for hands-off cooking and a Dublin Coddle with cabbage twist.
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Servings: 6
Ingredients
- 8 strips thick-cut bacon, chopped
- 2 tbsp butter
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 small head cabbage, roughly chopped
- 1 cup stout beer (e.g., Guinness Extra Stout)
- 1 tbsp fresh thyme
- ¼ cup chopped parsley
- 2½ lbs pork sausages (Irish bangers or bratwurst)
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 4 cups chicken broth
- Salt and pepper, to taste
- ½ cup pearl barley (optional, for thicker texture)
Instructions
- Brown Bacon and Onions: In a skillet, cook bacon until browned (8-10 minutes). Remove, leaving fat. Add butter and onions, cooking until soft (8 minutes). Add garlic for 1 minute.
- Deglaze: Pour in stout, scraping up browned bits, and reduce by half (5 minutes).
- Layer in Slow Cooker: Transfer bacon, onions, and stout mixture to a slow cooker. Add cabbage, thyme, parsley, sausages, potatoes, and barley (if using). Pour in broth and season with pepper.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
- Serve: Skim excess fat, adjust seasoning, and garnish with parsley. Serve with crusty bread.
Tips
- Cabbage Addition: Adding cabbage in the last hour (or at the start for softer texture) enhances flavor, as noted in user reviews on Chef John’s recipe.
- Slow Cooker Benefit: Perfect for busy days, as the low-and-slow method mimics traditional coddling.
- Barley Option: Pearl barley, suggested by Donal Skehan, adds a hearty texture for those who prefer less broth.
Nutrition (per serving): Approx. 650-700 calories (varies with barley and cabbage)
Tips for the Perfect Dublin Coddle
- Choose the Right Bacon: Opt for thick-cut, unsmoked back bacon with fat for rich flavor, as Felicity Cloake advises. Lardons are a good substitute if rashers are unavailable.
- Sausage Selection: Use plain pork sausages or Irish bangers. Avoid pre-cooked sausages unless adding late, as in one user’s tweak to Chef John’s recipe.
- Browning vs. Boiling: Brown bacon for depth, but skip browning sausages for a traditional “white” coddle, as Joan Scales prefers, or brown them for a modern twist.
- Potato Type: Waxy potatoes (e.g., Charlotte) hold shape better, while floury ones (e.g., Russet) thicken the broth, per user preferences.
- Liquid Choices: Stick with chicken or ham stock for authenticity, or try cider (Diana Henry) or stout (Chef John) for modern flair. Avoid milk or cream for a lighter stew.
- Cooking Method: Stovetop is cheapest, oven-baking allows longer simmering (up to 5 hours, per Margaret Butler), and slow cookers are hands-off.
- Serving Suggestions: Pair with Irish soda bread, Guinness, or brown sauce. Steamed cabbage or carrots add color and nutrition.
Variations to Try
- Gravediggers Coddle Recipe: Inspired by Dublin’s Gravediggers Pub, this version uses stout and adds carrots for sweetness, as seen in user tweaks to Chef John’s recipe.
- Dublin Coddle with Cabbage: Add a small head of cabbage in the last hour, as in the slow cooker recipe, for a heartier dish.
- Vegetarian Coddle: Swap sausages and bacon for plant-based alternatives and use vegetable stock. Add mushrooms for umami, as suggested by a user review.
- Creamy Coddle: Follow Darina Allen’s lead and add ½ cup double cream or a pint of milk for a French blanquette-style stew.
- Spicy Coddle: Increase cayenne or add chili flakes for a kick, as one user tweaked Chef John’s recipe.
FAQs
What’s the difference between a white and brown coddle?
A “white” coddle is boiled without browning the meat, resulting in a paler, more traditional stew. A “brown” coddle, like Chef John’s, browns the bacon and sometimes sausages for richer flavor and color.
Can I make Dublin Coddle in advance?
Yes, coddle tastes even better the next day as flavors meld. Store in the fridge for up to 3 days and reheat gently on the stovetop or in the oven.
Is Dublin Coddle the same as Irish stew?
No, Irish stew typically uses lamb or beef and root vegetables, while coddle is pork-based with sausages, bacon, and potatoes, tied to Dublin’s urban cuisine.
Where can I find a Dublin Coddle recipe BBC Good Food?
While BBC Good Food doesn’t have a specific Dublin Coddle recipe, our boiled coddle recipe above aligns with their style, focusing on simple, authentic ingredients.
Conclusion
Dublin Coddle is more than a meal—it’s a taste of Dublin’s history, from its humble origins to modern pub fare like the Gravediggers Coddle recipe. Whether you choose the old-fashioned Dublin Coddle recipe with its boiled simplicity, the stout-infused oven-baked version, or the convenient Dublin Coddle recipe slow cooker with cabbage, this stew delivers comfort and flavor. Try these recipes, experiment with variations, and serve with a pint of Guinness for a true Irish experience. Share your coddle creations in the comments or ask for tips to perfect your dish!
Share this recipe:
About the Author
