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Dublin Coddle

Name: Dublin Coddle
Total time: 90 min
Yield: Serves 4
Cuisine: Ireland
Ingredients: 8 Sausage; 200g (thick-cut) Bacon; 4 Potato; 2 Onion; 1 bunch Parsley; 2 tsp Chicken bouillon; 1/2 tsp Black Pepper; A pinch Salt

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Sausages, bacon, potatoes, and onions layered and slowly simmered — a working-class Dublin home dish.

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📖 The Story Behind This Dish

Coddle means 'to simmer gently,' a dish made in Dublin's working-class homes since around the 18th century. It was made on Saturday nights from leftover sausages and bacon and is said to have been a weekend treat after meatless Catholic Fridays. It's served with soda bread.

🌆 Where it's eaten: On a Saturday night in a Dublin terraced-house kitchen, a pot bubbles gently and father, home from the pub, takes a steaming bowl.

🥕 Ingredients (serves 4)

Sausage 8
Bacon 200g (thick-cut)
Potato 4
Onion 2
Parsley 1 bunch
Chicken bouillon 2 tsp
Black Pepper 1/2 tsp
Salt A pinch

👩‍🍳 Instructions

Lightly brown the sausages and bacon.
Cut the potatoes into thick rounds and slice the onions.
Layer the potatoes, onions, sausages, bacon, and chopped parsley in a pot, seasoning each layer with pepper.
Pour in hot water with chicken stock powder dissolved in it to just cover.
Cover and simmer on the lowest heat for 1 hour until the potatoes are tender.
Season with salt and scatter with parsley.

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