Dublin Coddle… during modern times is a wonderful update of mine to a Traditional Irish recipe for Dublin Coddle aka Dublin Dish containing quality plain pork sausages, rashers, quality ham, onions, potatoes, broth, Guinness Beer, fresh chopped parsley, and seasoned with only salt and pepper.
Dublin Coddle aka Dublin Dish is a masterpiece of the Capitol of Ireland… It could well be considered a comfort food to the people Ireland, very inexpensive to make, as well as easy to prepare. Coddle is often eaten in the winter months. It has been said that, In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often prepared on Thursdays as it enabled a family to use up any remaining sausages or rashers (bacon).
Dublin Coddle isn’t a low-fat, low-calorie dish by any means; I save it for celebrations and special occasions. It’s is a pure heartwarming comfort food that is pretty plain, simple, and cut and dry to make.
My husband’s family is Irish and of course, I start making a big to-do over his favorite Holiday ST. Patrick’s Day well in advance every year. Irish recipes start making an appearance before March 17th in our house. I thought I would get kick-started today and do a bit of an update to one our favorite family recipes, Dublin Coddle.
What is St. Patrick’s day truly about?
Saint Patrick’s Day, or the Feast of Saint Patrick ( in Irish: Lá Fhéile Pádraig, “the Day of the Festival of Patrick”), is a cultural and religious celebration occurring annually on March 17th , the date of the death of the most commonly recognized patron saint of Ireland, Saint Patrick (c. AD 385–461).
In America, we have dubbed it a drinking celebration…
Below you will find my updated version of a beloved family comfort food with simple ingredients and easy directions to kick your own celebration.
- 1 tablespoon of olive oil
- 2 pounds of quality plain pork sausages, roughly sliced (2 inches)
- 1 pound of extremely thick bacon or rashers, chopped (2 inches)
- 1 pound of good quality ham, in bite-sized pieces (inches)
- 2 large yellow onions, sliced
- 2 pounds of russet potatoes, sliced
- 3 cups of Ham stock, or broth
- 1 cup of water
- Splash of Guinness Beer
- 1/4 cup fresh parsley, chopped
- Kosher salt
- freshly ground black pepper
- 2 tablespoons Olive oil
- 2 pounds Plain pork sausage links browned, sliced 2x2
- 1 pound Extremely thick bacon or rashers chopped, 2x2
- 1 pound Ham chopped, bite-sized pcs
- 2 large Onions sliced
- 2 pounds Potatoes sliced
- 3 cups Ham stock or broth
- 1 cup Water
- 4 ounces Guinness Beer
- 1/4 cup Parsley chopped
- Kosher salt to own taste, optional
- Freshly ground pepper to own taste
Heat the large skillet over medium heat add olive oil to heated skillet. Next, you will add quality plain pork sausages, brown on all sides (traditionally the Irish do not brown the sausage)
In a metal frying pan or skillet on medium heat, cook bacon (rashers) till completely done but not crispy (You are basically rendering the fat off of them)
Meanwhile, place the large pot with a tight-fitting lid or a Dutch oven on the stove (large enough to hold all ingredients mentioned) Add broth to pot, turn on medium heat. Now you may add cooked quality pork sausage, rashers (bacon), ham, onions, potatoes, a splash of Guinness, salt, and pepper.
Bring to a good simmer and reduce heat. Cook on low for about 30-40 minutes add fresh parsley at this time. Simmer for another 10-12 minutes.
Traditionally the sausage may or may not be browned also you may cook it longer if you prefer to do so.