Name: Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Cuisine: Irish
Ingredients: 6 ounces bacon, cut into 1 inch pieces; 1 pound pork sausage; 2 large potatoes, peeled and cut into bite sized pieces; 2 large onions, sliced; 3 cups beef broth (or chicken broth); salt and pepper to taste; 2 tablespoons parsley, chopped

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There’s something inherently comforting about a hearty stew, especially when it’s as humble yet fulfilling as Dublin Coddle. This delightful dish, traditionally associated with the streets of Dublin, brings together simple ingredients to create a flavor-packed experience. Picture tender sausages mingling with soft potatoes and smoky bacon, simmered to perfection in a savory broth. It’s like a warm hug on a chilly evening, a bowl full of nostalgia that tells the story of home and hearth.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)
Storing & Reheating
Chef’s Helpful Tips
Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)

When I first stumbled upon this Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot) recipe, I was instantly drawn in by its no-fuss nature. With just one pot and some pantry staples, you can whip up a meal that feels special without requiring hours in the kitchen. When you serve this dish, it’s hard not to smile as you share its coziness with family and friends. So, grab your apron and get ready to experience this hearty Irish staple!

Why You’ll Love This Recipe

Simple & Quick: Whip up Coddle in just over 15 minutes of prep and let it simmer for a while, making it perfect for busy evenings.
Irresistible Flavor: Rich broth, savory sausage, and crispy bacon combine to create a dish that’s bursting with aromas and tastes.
Eye-Catching Appeal: The colorful presentation of layers adds a touch of rustic charm to your dinner table—definitely a feast for the eyes!
Flexible Serving: Perfect for dinner or enjoyed as comforting leftovers for lunch, this dish caters to any meal of the day.
Budget-Friendly: Utilizing economical ingredients, this dish is perfect for feeding a crowd without breaking the bank.

Ingredients You’ll Need

6 ounces bacon: Adds an unmistakable smoky flavor, contributing to the dish’s rich profile. You can substitute with pancetta or leave it out for a less fatty version.
1 pound pork sausage: Choose your favorite variety for authentic flavor. You can also substitute turkey sausage for a lighter option.
2 large potatoes: Peeled and diced into bite-sized pieces, they offer heartiness and absorb the delicious broth. Waxier potatoes work best.
2 large onions: Sliced for sweetness and depth of flavor; a mix of yellow and red onions can enhance the taste.
3 cups beef broth (or chicken broth): This serves as the flavorful base of your stew. Homemade broth is fantastic, but store-bought works just fine.
Salt and pepper to taste: Essential for bringing all the flavors together; adjusting seasoning at the end is key for balance.
2 tablespoons parsley, chopped: This adds a hint of freshness and color to your dish; feel free to use other herbs like thyme or rosemary for a unique twist.

How to Make Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)

Cook the bacon: In a large saucepan over medium heat, add 6 ounces of bacon cut into 1-inch pieces. Cook until crispy and brown, then set aside, reserving 2 tablespoons of bacon grease in the pan.

Brown the sausage: In the same pan, add 1 pound of pork sausage, cooking until all sides are nicely browned. This step is essential to develop flavor, so don’t rush it. Once browned, set it aside with the bacon.

Sauté the onion: Add the sliced onions to the saucepan, cooking until they become tender and translucent—about 5-7 minutes. Letting them soften first helps release their natural sweetness, which deeply flavors the dish.

Layer the potatoes: Sprinkle 2 large peeled and diced potatoes on top of the onions, followed by crumbled bacon and browned sausage. This method allows the potatoes to absorb all the flavors while cooking.

Add the broth and simmer: Pour in 3 cups of beef broth (or chicken broth) and bring the mixture to a boil. After it bubbles, reduce the heat to low, cover, and let it simmer for 2 hours. The long cooking time melds the flavors beautifully, so resist the urge to peek too often.

Season and serve: Once two hours are up, taste and season with salt and pepper as needed. Stir in 2 tablespoons of chopped parsley just before serving for a touch of color and fresh flavor.

Storing & Reheating

To store any leftovers, let the coddle cool completely at room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days. If you want to keep it longer, consider freezing it; it will last for about 3 months. When reheating, gently warm it on the stove over low heat until heated through, around 10-15 minutes. Be aware that reheating may change the texture slightly, but a splash of broth can help refresh it.

Chef’s Helpful Tips

To avoid rubbery sausages, make sure not to overcook them during the browning step.
For extra depth of flavor, use homemade broth if available; it makes a significant difference.
Timing is essential; letting the coddle simmer for two hours allows the flavors to meld beautifully.
You can make this dish a day ahead, and the flavors will develop even further overnight.
Experiment with your favorite types of sausage to make the dish your own.

This Irish stew is not only a delicious meal but also a beautiful way to bring friends and family together. Each spoonful is filled with nostalgia and warmth, making it an instant favorite. Don’t hesitate to explore various herbs or add your own twist—each adaptation is bound to bring a delightful new layer of flavor.

Recipe FAQs

Can I make Dublin Coddle with chicken instead of pork sausage?

Absolutely! Chicken sausage would work well in this recipe. It will maintain the same hearty, comforting effect while offering a lighter option.

Does it matter what type of potatoes I use?

Yes, for best results, choose waxy potatoes, as they hold their shape better during cooking. But you could also use starchy potatoes if you prefer a creamier texture.

Can Dublin Coddle be made in a slow cooker?

Certainly! Prepare the ingredients in a skillet as directed and then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for about 3-4 hours.

What can I serve with Coddle?

This dish pairs beautifully with crusty bread for dipping or a fresh side salad to balance the richness. Consider a pint of stout to accompany the meal for an authentic Irish experience!

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Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)

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Author: Anna
Prep Time: 15 minutes
Cook Time: 165 minutes
Total Time: 3 hours
Yield: 6 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: Irish

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Description

Coddle is a comforting Irish stew featuring tender sausage and potatoes simmered to perfection. This easy recipe combines rich flavors with simple prep, making it the ideal choice for a quick dinner or hearty meal any night of the week.

Ingredients

Scale

6 ounces bacon, cut into 1 inch pieces
1 pound pork sausage
2 large potatoes, peeled and cut into bite sized pieces
2 large onions, sliced
3 cups beef broth (or chicken broth)
salt and pepper to taste
2 tablespoons parsley, chopped

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Instructions

In a large saucepan, cook the bacon until crispy, then set it aside while reserving 2 tablespoons of the bacon grease in the pan.
Add the sausage to the pan and brown it on all sides before setting aside as well.
In the same saucepan, cook the sliced onions until they become tender.
Layer the potato pieces over the onions, followed by adding the cooked bacon and sausage on top. Pour in the broth, bringing everything to a boil.
Once boiling, reduce the heat and cover the pan. Allow it to simmer for 2 hours.
Season with salt and pepper to taste, mix in the chopped parsley, and enjoy your meal.

Notes

This dish can also be made with chicken sausage for a lighter option.
Feel free to add carrots or other root vegetables for extra flavor.
Serve with crusty bread to soak up the delicious broth.