Irish

Dublin Coddle

Name: Dublin Coddle
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 8 pork sausages; 6 slices bacon; 2 lb potato; 2 onion; 2 cups chicken stock; 2 tbsp parsley; 1/4 tsp black pepper

Aoife @aoife_cork

Dublin Coddle is Irish home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

90 min Medium

Ingredients

Serves

The quantities follow this count.

8 pork sausages
6 slices bacon
2 lb potato
2 onion
2 cups chicken stock
2 tbsp parsley
1/4 tsp black pepper

How to cook it

Heat a large pot over medium heat and brown the sausages and bacon, about 8 minutes, then set aside.
Slice the potato and onion into thick rounds.
Layer the potato, onion, sausages, and bacon in the pot, seasoning lightly with pepper between layers.
Pour in the chicken stock, bring to a simmer, then cover and cook gently until the potatoes are tender, about 1 hour.
Scatter with chopped parsley and serve hot from the pot.

Watch how to cook Dublin Coddle

Someone making it start to finish, so you can see what the steps look like.

Dublin Coddle Recipe (Braised Irish Sausage and Potatoes) Play the video

Serve it with

A Irish dinner is a plate rather than a single dish. These are the courses that normally sit beside Dublin Coddle, read from the same composition Dinejot builds a real meal from.

What it is eaten with
- Champ
  
  30 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Dublin Coddle carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Dublin Coddle
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 600 kcal
Protein: 28 g
Carbs: 31 g
Fat: 40 g
Fiber: 3 g
Sugar: 2 g
Sodium: 650 mg
Saturated fat: 16 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Dublin Coddle takes about 90 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in winter, which is when what goes into it is worth buying.