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a serving of dublin coddle in a plate.
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4.59 from 24 votes

Dublin Coddle

This Dublin Coddle is an Irish Sausage and Potato Stew that's slowly simmered for a true comfort and delicious meal that's perfect not only for St. Patrick's Day but any other day of the year! This coddle is great because you can make it in the oven, stove top, slow cooker or Instant Pot!
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Dinner
Cuisine: Irish
Keyword: dublin coddle, irish coddle, irish stew
Servings: 6
Calories: 635kcal


  • 1 pound bacon thick sliced, sliced in ½-inch pieces
  • 1 pound pork sausages fresh, cut in 1-inch pieces
  • 1 large onion sliced
  • 1 pound potatoes cut in cubes
  • 1 large carrot peeled and cut into half moons
  • ¾ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • cups chicken broth low sodium
  • ½ cup Guinness or any dark Irish stout
  • 2 tablespoons parsley chopped


  • Prep the oven. Preheat the oven to 300°F.
  • Cook the bacon. Add the bacon to a large Dutch oven and cook until most of the fat is rendered but the bacon is not fully cooked, about halfway cooked.
  • Cook the sausage. Add the sausage pieces to the Dutch oven and continue cooking until they're no longer pink and start to brown just a bit.
  • Add the rest of the ingredients. Next, add the onion slices, potatoes, carrots, salt, pepper, chicken broth and Guinness. Toss everything together well and bring to a boil.
  • Braise. Cover the pot and transfer it to the oven. Cook for 2 to 3 hours.
  • Garnish and serve. Garnish with parsley and serve.



  1. If you don’t want to use any beer, simply replace it with more chicken broth. It won’t have the same deep flavor but it will still be delicious.
  2. Dublin coddle is usually made with Irish pork sausages, known as bangers, so if you can find those, I highly recommend using them.
  3. For a more traditional version, instead of mixing all the ingredients together, you can layer the dish first with bacon and sausage, onion slices, potatoes then place in the oven to braise.
  4. Allow the coddle to cool completely before storing in the refrigerator for up to 4 days. You can reheat it either on the stove top or in the oven at 300°F for 30 minutes or until heated through.
  5. I don’t recommend freezing this stew because potatoes tend to get mushy once frozen and reheated, however, you can safely store it in an airtight container for up to 3 months.


Serving: 1serving | Calories: 635kcal | Carbohydrates: 19g | Protein: 24g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1304mg | Potassium: 791mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2205IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg