Authentic Dublin Coddle: Easy and Tasty

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Dublin Coddle Recipe. © 2015 Clive Streeter/Getty Images, licensed to, Inc.
    75 mins

You might have had Irish coddle growing up and are longing for a comfort food kind of meal. Or maybe you're intrigued by the idea of an authentic Irish meal. Or else you have leftover ham and want to make something off the beaten track. Whichever, Dublin coddle might just fit the bill. Classic Irish coddle is basically a ham, sausage, potato and onion stovetop casserole. It makes an easy and hearty meal for St. Patrick's Day or any day of the year, especially a chilly and gray one, a real Irish day. The recipe is from "A Taste of Ireland in Food and Pictures" by Theodora Fitzgibbon.

What You'll Need

  • 1 1/2 pounds pork sausage, cut into 1-inch pieces
  • 1 1/2 pounds smoked ham, cut into 1-inch pieces
  • 1 quart boiling water
  • 2 large yellow onions, peeled and thinly diced
  • 2 pounds potatoes, peeled and thickly sliced
  • 4 tablespoons chopped parsley
  • Salt and freshly ground black pepper to taste

How to Make It

  1. Place the sausage and ham in the boiling water and boil for 5 minutes. Drain but reserve the liquid.
  2. Put the meat into a large saucepan or an oven-proof dish with the onions, potatoes and parsley.
  3. Add enough of the reserved liquid to not quite cover the contents.
  4. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy.
  5. You might need to remove the lid during the last half of the cooking process.
  1. Season with salt and pepper.
  2. Serve hot with the vegetables on top and fresh Irish soda bread and a glass of stout beer.



  • If you don't have any ham, you can substitute bacon; of course, this must be cooked first and not boiled, as you could do with cooked ham. Bangers are the traditional type of sausage to use, but if you can't find bangers, use bratwurst. The traditional recipe calls for boiling the sausages, but if you prefer you can brown the sausages first.
  • Make a layered casserole in the oven rather than on the stovetop. Layer the sliced potatoes on the bottom of a casserole dish or oven-proof pot and cover with cooked bacon or ham. Brown onions in the bacon grease or butter and once browned, add chicken broth and vinegar and pour over the potatoes and meat. Top with browned sausages and fresh parsley. Bake in a 375 F oven until the potatoes are tender, about an hour or so. If the casserole starts to dry out, add a little of your favorite beer (the Irish would use Guinness) to keep it moist and add a bit of a kick. 
  • If you want to play all day and have warm Dublin coddle waiting for the family come dinner time, cook the bacon and brown the sausages and then layer ingredients and cook in a slow cooker on high for 2 to 3 hours or on low for 4 to 6 hours. Substitute chicken broth with a bit of beer for the retained liquid in this boiled recipe.