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    Home » Recipes » Chicken Recipes

    Dublin Coddle with Chicken Sausage

    Published: Mar 7, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley

    129 shares
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    • Yummly
    5 from 21 votes
    Jump to Recipe Print Recipe
    Pinterest image for Dublin Coddle

    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.

    overhead shot of Dublin Coddle made with chicken sausages in a white bowl.

    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?

    ingredients to make Dublin Coddle
    Bacon is missing from the ingredients

    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?

    crispy cooked bacon pieces in a large skillet

    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.

    seared chicken sausages in a large skillet

    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.

    deglazing the pan with Guinness

    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.

    sliced onions added to the skillet, seasoned with salt, pepper, thyme and parsley

    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.

    sausages added back into the pan on top of the onions

    Add the chicken sausage and chicken stock to the pan.

    potatoes, carrots and bacon added to the pan and seasoned with salt, pepper, thyme and parsley

    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.

    fully cooked Dublin Coddle in pot seasoned with parsley

    Carefully remove the Coddle from the oven.

    *The potatoes should be fork tender.

    close up of Dublin Coddle in a white bowl

    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.

    My Irish Soda Bread would be a great accompaniment to this dish!

    More Irish Recipes You’ll Love!

    • Irish Cottage Pie {Shepherd’s Pie}
    • Authentic Guinness Beef Stew Recipe
    • Irish Whiskey Salmon wrapped with Smoked Salmon
    • Guinness Chocolate Cake – Irish Classic

    Did you make this? Please RATE THE RECIPE below!

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    dublin coddle in a white bowl
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    5 from 21 votes

    Dublin Coddle with Chicken Sausage

    Your family is going to love my twist on this Irish Classic. My Dublin Coddle made with chicken sausage is a hearty simple dish that can easily be adapted with your favorite sausage.
    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Entree
    Cuisine: Irish
    Servings: 4
    Calories: 703kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 703kcal | Carbohydrates: 25g | Protein: 42g | Fat: 50g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 3337mg | Potassium: 395mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8947IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image for Dublin Coddle

    More Chicken Recipes

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Genevieve | Fitty Foodlicious

      March 16, 2021 at 2:00 pm

      5 stars
      This recipe looks so authentic and perfect for Saint Patrick’s Day!

      Reply
    2. Kushigalu

      March 16, 2021 at 5:06 am

      5 stars
      This is something new to me. What a flavor packed dish for dinner. Thanks for sharing.

      Reply
    3. Alexis

      March 15, 2021 at 10:45 pm

      5 stars
      My family and I enjoyed this dish on a recent cold winter evening for dinner. So delicious!

      Reply
    4. julie

      March 14, 2021 at 1:50 pm

      5 stars
      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

      Reply
    5. Robin

      March 14, 2021 at 12:23 am

      5 stars
      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.

      Reply
    6. Amy Liu Dong

      March 13, 2021 at 9:27 am

      5 stars
      It looks really delicious, and I am glad that I have a new recipe to make for my family. Thanks, Chef!

      Reply
    7. Wanda

      March 12, 2021 at 7:57 pm

      5 stars
      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!

      Reply
      • Carrie

        October 07, 2022 at 1:00 am

        Sounds wonderful. Hope to try soon

        Reply
    8. Jen Sim

      March 11, 2021 at 7:14 pm

      5 stars
      This Dublin Coddle was amazing! It was easy to prepare, filled with flavour and my family loved it. Thanks for sharing!

      Reply
    9. Leslie

      March 11, 2021 at 3:33 pm

      5 stars
      What more could you want in a recipe than to have bacon, sausage, and potatoes?? This is perfect!

      Reply
    10. rika

      March 11, 2021 at 3:29 pm

      5 stars
      This comfort food looks so delicious and easy to make. I love sausage and potatoes. I think they go well together.

      Reply
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