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Dublin coddle

Chatelaine | posted Thursday, Mar 17th, 2016

Makes: 6 servings


  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 8 1/4-in. thick slices streaky bacon, cut into 1-inch pieces
  • 1 large russet potato, peeled and cut into 1/2-inch cubes
  • 8 breakfast sausages, cut into 1-in. pieces
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 3 large fresh bay leaves
  • 1/2 cup coarsely chopped parsley
  • 2 tbsp chopped fresh thyme leaves
  • crusty bread, for serving
  • cracked black pepper, for garnish (optional)


  1.  Sweat the onion: In a medium flameproof cas- serole over medium heat, melt the butter. Add the onion to the pot and let it sweat for about 8 min- utes, until soft but not browned at all. (Because this is a white stew, you don’t want the onion to take on any color.)
  2.  Cook the coddle: Once the onion is translucent, add the bacon and continue to cook over low heat until the bacon is pale pink and a few tablespoons of the fat have rendered, about 10 minutes. Add the potatoes, sausage, stock, cream, and bay leaves. Raise the heat to medium-high and bring the liquid to a boil. Lower the heat to medium and cook slowly until the potatoes are cooked through, about 30 minutes.
  3.  Add the herbs and serve: Remove the coddle from the heat, stir in the parsley and thyme, and serve immediately with lots of crusty bread. If you wish, sprinkle a little bit of cracked black pepper on top. The coddle can be made a day ahead and gently reheated on the stove or in a 300°F oven for 30 minutes.