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Home » Food » Dublin Coddle – Irish Country Cooking

Dublin Coddle – Irish Country Cooking

By: Liz  /  Published: March 4, 2014  /  Updated: December 4, 2020  /   Leave a comment

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I was looking for some traditional Irish recipes for St. Patrick’s Day when I stumbled across this recipe for Dublin Coddle in a book a publisher sent me called Irish Country Cooking. It’s a distinctly traditional Irish recipe, and I needed to solve the mystery of “what the flying fig is a coddle?”

So I made it, and oh my people, I wanted to cuddle the coddle. It was home-cooked heaven on a winter’s day… so comforting and delicious.

Dublin Coddle_recipe

Dublin Coddle is now one of my favorite recipes for St. Patrick’s Day. Oh heck, who needs St. Patty’s to make it — Irish country cooking year-round? I’m in.

dublin coddle recipe

Dublin Coddle

Liz - Eat Move Make
Traditional one-pot Irish stew with sausage, bacon, potatoes and onions slow-baked for hours in the oven. Comforting!
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 20 minutes mins
Course Main Course
Cuisine Irish
Servings 12
Calories 412 kcal

Ingredients
  

  • 4 ½ lb potatoes peeled
  • 1 pint boiled water
  • 1 ham, chicken or beef stock bouillon cube chicken or beef stock cube (optional)
  • 1 lb good quality pork sausages
  • 1 lb thick-cut bacon
  • 2 large onions sliced
  • 1 tbsp finely chopped fresh parsley
  • salt and coarse ground pepper

Instructions
 

  • Preheat oven to 300 degrees.
  • Cut potatoes into evenly sized chunks. Dissolve the stock cube in boiling water, if using.
  • Grill sausages and bacon long enough to color them but not dry them out. Drain on paper towels and chop bacon into 1-inch pieces. Chop sausages into bite sized pieces if desired.
  • In a large ovenproof casserole dish with a tight lid, layer onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until ingredients are used up. Pour hot water or bouillon mixture over top.
  • On stove, bring the liquid to a boil. Immediately reduce heat and cover pot. Line under the pot lid with foil to help seal it.
  • Place the covered pot in pre-heated oven and cook for at least 3 hours (up to four or five hours won't hurt it). After two hours, check liquid levels and add more water if needed. There should be about an inch of liquid in the bottom at all times.
  • Serve hot with fresh soda bread to sop up the lovely gravy.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 412kcalCarbohydrates: 32gProtein: 14gFat: 25gSaturated Fat: 8gCholesterol: 52mgSodium: 584mgPotassium: 911mgFiber: 4gSugar: 2gVitamin A: 70IUVitamin C: 36mgCalcium: 31mgIron: 2mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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