Dublin coddle

Name: Dublin coddle
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8
Ingredients: 2 tbsp rapeseed oil, plus extra if needed; 500g sausages, left whole or cut into pieces if preferred; 500g streaky bacon rashers, chopped; 500g onions, sliced; 2 tbsp thyme leaves; 2 bay leaves; 1 litre chicken stock; 1kg floury potatoes, such as maris piper and king edward, peeled and cut into chunks; 4 tbsp finely chopped parsley; Soda bread to serve (optional)

By: JP McMahon

Published: 18 Feb 25
Updated: 17 Mar 25

“Coddle, or Dublin coddle to be more precise, is a dish made famous by Irish writers from Jonathan Swift to James Joyce and Sean O’Casey,” says JP McMahon. “Traditionally, sausages and bacon were cut up, mixed with onions and potatoes and left to stew in a light broth, but modern versions can also include barley and carrots.”

A chef, restaurateur and author, JP is culinary director of the EatGalway Restaurant Group, runs the Aniar restaurant and cookery school in the city and writes a column for the Irish Times. JP is an ambassador for Irish food and organises an annual international chef symposium in Galway called Food On The Edge. Follow JP on Instagram @mistereatgalway

Recipe taken from The Irish Cookbook by JP McMahon (Phaidon Press £39.95) and tested by delicious.

Easy
March 2025

Test kitchen approved

Serves 8
Prep time 20 min. Cook time 1 hour

Recipe taken from The Irish Cookbook by JP McMahon (Phaidon Press £39.95) and tested by delicious.

Nutrition: per serving

Calories: 549kcals
Fat: 35g (11g saturated)
Protein: 23g
Carbohydrates: 33g (6.7g sugars)
Fibre: 5.8g
Salt: 3.2g

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Ingredients

2 tbsp rapeseed oil, plus extra if needed
500g sausages, left whole or cut into pieces if preferred
500g streaky bacon rashers, chopped
500g onions, sliced
2 tbsp thyme leaves
2 bay leaves
1 litre chicken stock
1kg floury potatoes, such as maris piper and king edward, peeled and cut into chunks
4 tbsp finely chopped parsley
Soda bread to serve (optional)

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Method

Pour the oil into a large pan over a medium heat. Add the sausages and bacon and fry for about 10 minutes until they have a nice colour. Remove the meat from the pan and set aside.
Add the sliced onions to the pan and a little more oil if necessary. Reduce the heat and fry for about 10 minutes so the onions caramelise slowly. When the onions have a nice colour, return the sausages and bacon to the pan and add the thyme and bay leaves.
Cover with the stock and bring to the boil. Reduce the heat to a simmer and add the potatoes. Cook for about 30 minutes until the potatoes are soft.