Dublin Coddle

Dublin Coddle, Step by Step

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1. Heat the oil in a heavy pan and brown the sausages all over, about 5 minutes. Lift out.

   Mark done Start 5 min timer

2. Fry the bacon pieces for 4 minutes, until the fat runs and the edges colour. Lift out.

   Mark done Start 4 min timer

3. Layer half the onion in the base of a casserole, then half the potato.

   Mark done

4. Lay the sausages and bacon on top, then the remaining onion and potato.

   Mark done

5. Tuck the bay leaves in and season each layer as you go with the salt and pepper.

   Mark done

6. Pour the stock in around the edge until it comes about three quarters up.

   Mark done

7. Bring to a simmer on the hob, then cover and cook on the lowest heat for 90 minutes.

   Mark done Start 90 min timer

8. Do not stir at any point.

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9. Uncover for the last 15 minutes so the top layer of potato colours.

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10. Scatter the parsley over and serve straight from the pot with soda bread.

    Mark done

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Notes for Getting It Right

• Brown the meat first, whatever tradition says.
• Nothing beyond salt, pepper, bay and parsley.
• Do not stir it. Layers are the dish.

What Goes With Dublin Coddle

• Soda bread
• Guinness
• Butter

Sides from the same cuisine on this site: Brown Soda Bread, Irish Brown Bread, Irish Scones.

Leftovers and Storage

Better the next day. Keeps 3 days refrigerated.

Dublin Coddle Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.