Dublin Coddle

"This dish always reminds me of cold winter nights in our flat in Ballymun, where my ex-wife used to make this traditional Dublin winter stew. It relies heavily on Irish sausage and bacon, so try and use these, if you can. If not, use a low-fat bacon, such as Canadian bacon, and a plain uncooked breakfast sausage. Because of the milk, this is sometimes referred to as a white stew."
Dublin Coddle Dublin Coddle
  • Serves
  • Prep
    15 m
  • Cook
    45 m
  • Ready In
    1 h
  • Difficulty
  • Nutritions

Method for Dublin Coddle

  • 1
    Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
  • 2
    Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.


  • 1 pound Irish sausages
  • 1 pound bacon
  • 1 pound potatoes, peeled and cut into large dice
  • 2 large onions, roughly chopped
  • 6 carrots, roughly chopped
  • 1 quart chicken stock
  • 1 quart whole milk
  • salt and pepper to taste
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A source: Allrecipes.com

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