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Dubblin Coddle in a pot with soda scones
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5 from 13 votes

Dublin Coddle

Dublin Coddle is a classic pub meal you won't want to miss, this Irish stew is made in one pot with bacon, sausage, onions, carrots, and a golden potato crust. A dash of Guinness makes the broth sooooo good!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Irish
Servings: 6 hearty servings
Calories: 724kcal
Author: Sue Moran

Ingredients

  • 8 slices thick cut bacon, rough chopped
  • 8 large fresh pork sausages (or whatever sausage you can get)
  • 1/2 yellow onion, diced
  • 3 leeks, trimmed, sliced, and washed
  • 4 carrots, peeled and sliced
  • 1/2 cup barley (uncooked)
  • 1 cup chicken stock
  • 1 cup beer
  • 3 bay leaves
  • salt and black pepper
  • 4 large yukon gold potatoes
  • 2 Tbsp butter, melted
  • parsley, chopped

Instructions

  • Peel the potatoes and place in a bowl filled with cold water.
  • In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.
    cooking bacon in a cast iron pot
  • Brown the sausages on both sides, and remove the to the plate.
    Browning sausages in a cast iron pan
  • Add the onons, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.
    Veggies for Dublin Coddle in a cast iron pot
  • Arrange the sausage and bacon over the veggies, along with the barley and bay leaves.
    Layering sausages and bacon in a pot for Dublin Coddle
  • Pour the beer and broth over all. Season lightly with salt and pepper.
    Making Dublin Coddle in a large braising pan
  • Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.
    Layering sliced potatoes over top of Irish sausage casserole
  • Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F
  • Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they're tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn't burn.
    Dublin Coddle, just out of the oven
  • Sprinkle with parsley and serve asap with biscuits and beer!
    Dubblin Coddle in a pot with soda scones

Notes

To prep the coddle ahead of time:
  • You can layer up the casserole in the morning, without the sliced potato topping. Cover and refrigerate.
  • When ready to cook, slice and arrange the potatoes.
 

Nutrition

Calories: 724kcal | Carbohydrates: 45g | Protein: 29g | Fat: 46g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1098mg | Potassium: 1198mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7775IU | Vitamin C: 32mg | Calcium: 78mg | Iron: 4mg