Irish Dublin Coddle during modern times is a beautiful update 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.
Irish Dublin Coddle, aka Dublin Dish, is a masterpiece of the Capitol of Ireland. It could well be considered comfort food to the people of 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 portion of 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 begin making an appearance before March 17th in our house. I would get kick-started today and do a bit of an update to one of 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 Irish Dublin Coddle with simple ingredients and easy directions to kick your celebration.
Irish Dublin Coddle
One tablespoon of olive oil
Two pounds of quality plain pork sausages, roughly sliced (2 inches)
One pound of extremely thick bacon or rashers, chopped (2 inches)
One pound of good quality ham, in bite-sized pieces (inches)
Two large yellow onions, sliced
Two pounds of russet potatoes, sliced
Three cups of Ham stock, or broth
One cup of water
Splash of Guinness Beer
1/4 cup fresh parsley, chopped
freshly ground black pepper
Irish Dublin Coddle
- 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
- ¼ 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.
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If you enjoyed this Irish Dublin Coddle recipe here are some other suggestions
- Dublin Lawyer is a wonderfully rich and flavorful Lobster recipe that our family considers amazingly decadent Dublin Lawyer combines butter-sauteed lobster meat with Irish Whiskey and rich heavy cream.
- Shepherd’s PieIf you’re in the mood for a flavorful, hearty, savory comfort-food classic recipe, this Shepherd’s Pie – Cottage Pie is going to hit the spot, dead on at dinner. Made with lean ground lamb or beef, fresh organic veggies, and topped with delicious garlic cheddar mashed potatoes, then baked to perfection.
- Delicious Boxty – arán bocht tí recipe stays true to my family’s recipe for Boxty. Containing grated potatoes, leftover champ, flour, baking soda, chopped parsley, egg and buttermilk with a simple seasoning of kosher salt and fresh cracked pepper.
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