Dublin Coddle Recipe

Dublin Coddle Recipe & History

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Dublin Coddle

For St. Patrick’s Day celebrations or any cold winter evening, enjoy a delicious Irish casserole known as a Dublin Coddle. A rustic one-pot meal that is easy to throw together and is simplicity at its finest.

shamrockThe key ingredients for a Dublin coddle include pork sausages, leaner cut bacon, potatoes and onions that simmer in a stock for several hours producing the ultimate comfort meal loved dearly by Dublin city folk. Many Dublin families will have their own flavor variations to use in the stock such as chicken, beef or ham with a splash of Guinness stout added at the very end of cooking. While others may just use water or milk for the liquid. I have also seen many discuss using hard apple cider. There really is no right or wrong way to prepare a coddle. After combing over several recipes to find the most authentic cooking method, I found that some Dubliners will throw all the ingredients in the pot with stock and just boil away. While others prefer to brown the bacon and sausage first, then saute the onions in the remaining bacon grease before simmering everything together. I opted for browning the meats and sauteing the onions first. I personally feel it takes the dish up a notch and it more aesthetically pleasing to the eye. In this recipe I used both chicken stock and hard cider. The cider really added a wonderful hint of apple flavor with the pork meats. Bacon and hard apple cider meld together with all the ingredients resulting in a lovely and comforting meal.

Dublin Coddle Ingredients

Instructions are provided to cook on the stove top, oven, slow cooker or Instant Pot pressure cooker. I’ll have to say out of the 4 cooking options, simmering low and slow on the stovetop or baking in the oven produced the best melded flavors from all the ingredients. I could really taste more of an apple flavor in the carrots and potatoes that the cider imparted.

More delicious Irish recipes, check out Guinness Beef Stew, Corned Beef and Cabbage, Irish Lam StewCorned Beef Bubble and Squeak, and Irish Soda Bread.


History of Dublin Coddle

Outside the city of Dublin, don’t expect many Irishmen to be familiar with a bowl of Dublin Coddle as it’s considered city food for the working class. In most Dublin households, a steaming hot bowl of Dublin Coddle tastes like home and is considered “the lifeblood of the common man”. Dubliners will tell you coddle is best enjoyed with a pint of Guinness and plenty of soda bread to sop of the juices. A hearty coddle typically consists of the staple ingredients of thick cut potatoes, sliced onions, bacon rashers and pork sausages, known as bangers, that slowly simmer on the stove for hours during the winter months. A traditional coddle did not use carrots but more households began to add carrots in the 20th century to add more nutritional value. The word “Coddle” derives from the French term “Caudle” which means to boil gently, parboil or stew.

Dublin Coddle is the quintessential slow cooked meal dating back to the first famine times in the late 1700’s where “anything to hand, save your nearest and dearest, got thrown into the pot.” A few different theories float around on how Dublin Coddles became popular in Ireland. In one popular notion, it was because devoted Irish wives could start the meal cooking in a pot and go to bed. The coddle could then simmer for hours so a dear husband had a hearty meal waiting for him when he finally arrived home from a long night at the pub. Coddle also became a traditional Thursday night meal for the Catholic faith. Since meat is forbidden for devout Catholics on Fridays. Cooking up a coddle on a Thursday was a convenient way to use up the remaining bangers and rashers of bacon in the household. Leftover coddle was then saved and reheated on Saturday night after a late night of fun. Before Take Away Fish and Chip shops were available in the cities for late evening snacks, It was typical Dublin tradition to cook up a pot of Dublin Coddle early in the day and let it cool down. Then the coddle could be reheated later for supper after a night out at the pictures or pub. Dublin Coddle still remains popular to cook to this day since the dish can be started in the morning and slow cook all day to be ready to eat after a day of work.

Late 18th Century :
In the first great famine of Ireland 1765-1767, a large migration of people moved out of the Irish countryside and into the big city of Dublin to find better work opportunities. These new city dwellers brought with them small animals such as hens and pigs to raise for food since they could not afford lamb. After a pig was slaughtered and sold off, the remains left behind were turned into sausages. The sausages and streaky bacon rashers were boiled up with root vegetables for a cheap and nourishing family meal.

Jonathon Swift, author of Gullliver’s Travels and Dean of the Christ Church of Dublin considered Dublin Coddle one of his favorite meals, and was known for referencing coddle in his literature.

20th Century:
Irish author James Joyce known for the great literary work of Ulysses, makes reference to the dish of coddle in his published work of short stories called Dubliners capturing the everyday life of the working man and families struggling to survive in the city of Dublin.

IrishCentral, A Traditional irish Cold Weather Treat Dublin Coddle Recipe, by Holly Thomas Apr 24, 2017, https://www.irishcentral.com/roots/genealogy/a-traditional-irish-solution-to-post-pub-hunger-dublin-coddle
Delishably, The Best Irish Coddle Recipe by L M Reid in 2011, https://delishably.com/meat-dishes/How-to-make-Irish-Coddle-My-mothers-recipe-with-photos
SundayTribute, Food That Only The Irish Eat (Apparently), published by Derek O’Connor September 21,2008, https://web.archive.org/web/20090421080838/http://www.tribune.ie/article/2008/sep/21/food-that-only-the-irish-eat-apparently/
Ifood.tv, Coddle, https://ifood.tv/european/coddle/about



Dublin Coddle Recipe:



Additional St. Patrick’s Day Recipes:

shamrockIrish Colcannon Potatoes – Mashed Potato with Kale and Bacon
Colcannon is true Irish soul food. The dish consists of mashing together buttery mashed potatoes with cooked kale or cabbage and leeks for flavoring.

Corned Beef Bubble and Squeak
Bubble and Squeak is a traditional Monday lunch in England to take the leftover potatoes and vegetables from Sunday supper and fry it up to enjoy for lunch the next day. The odd name is said to come from the noises made while cooking it.

Guinness Beef Stew – Irish Beef Stew
Most every pub you visit in Ireland will offer Beef and Guinness Stew on the menu. Stewing the beef in Guinness stout beer tenderizes the beef and adds a robust, malty flavor to the stew.

Irish Lamb Stew
Traditionally Irish lamb stew is cooked with lamb meat (neck bones or shanks) and root vegetables such as potatoes and onions with water. The stew is cooked over low heat until the meat is fall apart tender.

Irish Soda Bread
Here’s a wonderful traditional Irish Soda bread recipe that can be found in homes and markets all over Ireland. In the United States, Irish Soda bread is popular to accompany Corned Beef and Cabbage when celebrating Saint Patrick’s Day.

Corned Beef and Cabbage
My family and I look forward to enjoying corned beef and cabbage dinner as part of celebrating Saint Patrick’s Day every year. This is a great no-fuss meal to serve on Saint Patrick’s Day or any day that you desire.

Irish Sausage Rolls
In Ireland, sausage rolls are very popular. You can find them served at pubs, at home parties, and can even be purchased ready made at bakeries.

Guinness Chocolate Cake
A moist rich chocolate cake with wonderful malty notes from the addition of Guinness stout beer.

Guinness Black Bottomed Cupcakes
Enjoy this twist on traditional black bottom cupcakes using Guinness Chocolate Cake and an Irish cream cheese filling


Dublin Coddle

Comments and Reviews

3 Responses to “Dublin Coddle Recipe”

  1. James

    Made the Dublin Coddle today, followed directions to almost a tee. Made a few modifications for simplicity and palate (thick cut pepper bacon, some cayenne pepper and some cumin) and had fantastic results! Super easy and almost goof proof! I do have a VERY low simmer setting on my stove which I think is crucial to these type meals. Flavor, ease, and complete satiation make this a recipe I’ll be adding to my staple list! Bravo!

  2. Susan

    The other day I was grocery shopping, looking in the case with Italian sausages, and I happened to see a new item, Irish Sausages! I bought one package to try them. Fortunately, I ran across this recipe today!
    The only thing I don’t already have on hand is bacon as you describe. However, I do have about 3/4 of a block if smoked salt pork in my freezer. Do you think I could use that? If not, I have regular bacon (rashers) I just got that same day, and, maybe, some leftover ham buried somewhere in my freezer.
    I have a couple of bottles of Guinness stout leftover from St. Patrick’s Day, as well as some sparkling hard cider (Angry Orchard), apple juice, applesauce, and spiced apple cider vinegar, so I might do a mixture.
    I love my Instant Pot. It has a slow cooker function, so I might experiment with it, or, I could use a dutch oven, either on the stove or in the oven.
    I recently got back into bread baking and have some real Irish course ground whole wheat flour and a new jar of baking soda I had planned to use on St. Patty’s, so I guess I will finally make that soda bread!
    I’ll figure it out. Seems like this will be a delicious meal for the weekend!


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