If you’ve never heard of Dublin Coddle, don’t feel bad. It’s a traditional Irish dish that was typically served on less affluent dinner tables in Dublin.
Dublin Coddle originated in the 1700’s and has been made a variety of ways. You’ll see it made with sliced sausage and sliced potatoes, but a Dublin Coddle is a stew, a one pot meal that is rustic in nature.
This stew was invented out of necessity. Created to use up all the leftover sausage and Bacon from the week it would be served on Thursday.
Friday’s were typically meatless so it was an excuse to indulge in a grand plate of sausages and potatoes! Leftover coddle was then saved and reheated on Saturday night before or after a night of indulging in the spirits.
My version comes from a pub in Dublin where I enjoyed this delicious dish with a pint of Guinness and a loaf of crusty bread. Well….maybe two pints of Guinness. The only difference between the original and my version is the Chicken Sausage I used instead of the Pork Bangers I was served.
What Ingredients do I need to make Dublin Coddle?
Let’s start by gathering the ingredients we need to make a Dublin Coddle with Chicken Sausage. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use Chicken Sausage to make my Coddle?
No, you don’t. You can use any type of sausage you enjoy eating. You can even combine a few varieties of your favorite sausage.
What other ingredients can go in a Dublin Coddle?
Originally there were three types of Coddle. White, brown and black, this is a white coddle. A Coddle can include barley or cabbage, traditionally carrots are not added. And when it comes to bacon, it’s basically ham in Ireland, lean and meaty. Which is why I cooked it down to crispy fatless pieces.
Brown Coddle would include beef stock, or oxtail soup. Thankfully Black Coddle is not seen anymore. It was made in the poorest tenements and included the soot from the fires. Food could not be wasted, so if soot got in the pot it was simply mixed in.
How Do I make Dublin Coddle?
Place bacon in an oven-proof skillet or Dutch oven and cook over medium-high heat until the bacon is well cooked and crispy about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate until needed.
Add the sausages to the skillet and sear for 3 to 4 minutes on both sides. When the sausages have good color, turn off the stove and remove them from the skillet.
Should I cut the sausage for this dish?
Originally this dish would contain chunks, slices and whole sausage. Whatever was leftover. Most people cut their sausage in slices but I prefer the rustic look of whole seared sausages.
That and slice sausage will tend to dry out, the whole sausage stays moist and juicy.
After removing the sausage, deglaze the pan with the Guinness (or chicken stock), scraping all the tasty bits off the bottom of the pan.
*You can use stock instead of Guinness if you’d rather not add any alcohol to the dish.
With the pan off the burner add the sliced onions and garlic to the bottom of the skillet. Season with half of the sea salt, black pepper, thyme and parsley.
Sliced onion is my preference, but you can make a rough cut if you prefer. You can also sear the onions before adding the sausage if you like.
Add the chicken sausage and chicken stock to the pan.
Add a layer of potatoes, carrots and bacon on top of the sausages.
Add the remaining seasonings, cover the pot and place it in a 350 degree preheated oven for 1 hour and 15 minutes.
Carefully remove the Coddle from the oven.
*The potatoes should be fork tender.
Serve this hearty Irish Classic with crusty bread and a pint of Guinness and watch the faces light up around the table as they devour this Irish Classic.
More Irish Recipes You’ll Love!
Dublin Coddle with Chicken Sausage
Ingredients
- 8 slices bacon cut into ½ inch slices
- 2 pound chicken sausage or your favorite sausage
- 2 large onions thick sliced
- 3 cloves garlic fine dice
- 1 ½ cup carrots rough cut
- 1 tablespoon parsley fine dice
- 2 pounds potatoes cut in large chunks
- 1 teaspoon thyme fresh -chopped (dry thyme can be used)
- 1 teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- ½ cup chicken broth low sodium or regular
- ½ cup Guinness chicken broth can be substituted
Instructions
- Preheat oven to 350 degrees.
- Place bacon in an oven-proof skillet or Dutch oven and cook over medium-high heat until the bacon is well cooked and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate until needed.Drain any excess oil from the pan.
- Add the sausages to the skillet and sear for 3 to 4 minutes on both sides. When the sausages have good color, turn off the stove and remove them from the skillet.
- After removing the sausage, deglaze the pan with the Guinness (or chicken stock), scraping all the tasty bits off the bottom of the pan.
- With the pan off the burner add the sliced onions and garlic to the bottom of the skillet. Season with half of the sea salt, black pepper, thyme and parsley.
- Add the chicken sausage and chicken stock to the pan.
- Add a layer of potatoes, carrots and bacon on top of the sausages. Add the remaining seasonings, cover the pot and place it in a 350 degree preheated oven for 1 hour and 15 minutes.Potatoes should be fork tender.
- Carefully remove the pot from the oven and serve the Coddle with crusty bread.
Genevieve | Fitty Foodlicious
This recipe looks so authentic and perfect for Saint Patrick’s Day!
Kushigalu
This is something new to me. What a flavor packed dish for dinner. Thanks for sharing.
Alexis
My family and I enjoyed this dish on a recent cold winter evening for dinner. So delicious!
julie
What a great dinner for St. Patrick’s Day. I made this dish this past weekend and the family loved it. So full of flavor.J
Robin
One day I’ll be as organized as you and have my “mise en place.” It’s never too late in life to set goals! In the meantime, I plan to try this dish for our St. Patrick’s Day.
Amy Liu Dong
It looks really delicious, and I am glad that I have a new recipe to make for my family. Thanks, Chef!
Wanda
I’ve never tried dublin coddle with chicken sausage before. What a clever idea to move away from the classic pork dublin coddle – healthier too!
Jen Sim
This Dublin Coddle was amazing! It was easy to prepare, filled with flavour and my family loved it. Thanks for sharing!
Leslie
What more could you want in a recipe than to have bacon, sausage, and potatoes?? This is perfect!
rika
This comfort food looks so delicious and easy to make. I love sausage and potatoes. I think they go well together.
Lesli Schwartz
This is a wonderful Irish recipe and so perfect for St. Patrick’s Day! I’m a big sausage fan so I’m happy it’s not cabbage this time!
Jacqueline Debono
Although I’ve heard of Dublin Coddle, I’ve never eaten it. Would love to go to Dublin and, like you, sit in a pub and have coddle and guinness! This looks like a hearty meal that’s perfect cold weather food. On my to make list!
Stine Mari
There are especially three things I love about this Dublin Coddle: 1) It’s made in one pan, super easy! 2) The big chunks of veggies are so rustic and cozy, and 3) The flavors are amazing. I will make it again!
Linda
I’m so glad to learn a new dish and its history, and I can’t wait to try this one. Sausage and bacon always make a perfect duet and this one tastes even better!
Swathi
This dublin coddle with chicken sausage looks really yum. I need to give this one a try.
Marysa
I hadn’t heard of this dish before. It is interesting to learn the history behind it!
Monica Y
My husband’s birthday is on St Patrick’s day and I think I want to prepare this to surprise him, looks delicious
Kathy
This looks really good. I’ve never had chicken sausage before. It sure does sound good though.
Catalina
This is such a flavorful and rich dish! So perfect for the whole family!
Crystal Carder
This sounds like a great meal that my family would enjoy! I love how it’s a unique recipe that not everyone would think of neither.
Melissa Dixon
This looks so good. I may have to make this for my mom this weekend, I think she will love it.
Nile Flores
Chicken Sausage? Actually sounds pretty tasty to me. A lot of this, I use for my roast beef stew, but this is less soupy. I’ll bookmark this and give it a try.
Nikki Wayne
Looks like a really nice dish. Thanks for introducing this to us.
Monica Simpson
I have been wanting to make a traditional Irish meal for St Patty’s day. This looks fairly easy and delicious!
Tasheena
I never had or made Dublin Coddle before. Looking forward to making this for my family.
Amber Myers
This looks scrumptious. I am sure we’ll gobble this right up. We love sausage.
Rose Ann Sales
It looks fantastic. I love chicken sausages, it’s so delicious.
melissa chapman
This dish looks great and St. Patrick’s Day is coming up. I know this will be a dish we all can celebrate with on any day or holiday
Heather
I don’t think I’ve ever had coddle before. It looks and sounds amazing!
Larry
This looks so good and is my kind of meal – I especially like one pan.