Dublin Coddle

A firm classic in Irish food and traditional. Every family will have it’s own method, let us know in the comments below what makes yours stellar.


  • 25g butter
  • 250g thick-cut bacon, cut into 1cm batons
  • 500g pork sausages
  • 2 brown onions, peeled and cut into 1cm rings
  • 1kg potatoes, peeled and cut into 5cm chunks
  • 10 sprigs thyme
  • 1 small bunch parsley, finely shredded
  • 1½ cups chicken stock
  • ½ cup milk
  • salt, to season


  1. Set your oven to 190C.
  2. While it’s heating, place a heavy, lidded casserole dish over medium heat, add the butter and fry the bacon until lightly crisp. Remove from the dish. Fry the sausages until browned, remove and cut into 5cm pieces.  
  3. Remove the dish from the heat and lay the onions in a layer over the bottom of the dish.
  4. Follow this with alternate layers of potato, sausage pieces and bacon.
  5. Scatter with the thyme sprigs and half the parsley.
  6. Pour in the chicken stock and milk and cover with the lid.
  7. Bake in the oven for 90 minutes.
  8. Allow to cool slightly, then season with salt if necessary. Grind black pepper over the top and scatter with the reserved parsley, then serve.

Best served with Irish soda bread, to mop up the delicious gravy. Some recipes suggest cabbage or carrots as a healthy addition.

How do you make yours? Do tell us below in the Tasty Food Blog.

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