Dublin Coddle ~
Hearty Irish stew made with plant-based sausages, potatoes, and a rich, savory broth.
Serve with a nice crusty bread and a pint of Guinness.
What is Dublin Coddle?
Dublin Coddle is a traditional Irish dish known for its simplicity and hearty, comforting nature. Originating in Dublin, the capital of Ireland, this one-pot meal has been a staple in Irish households for generations. It was historically made as an easy way to use up leftovers, particularly sausages and potatoes, making it both practical and filling.
The name “Coddle” comes from the cooking method, which involves simmering rather than boiling. This gentle approach helps preserve the texture of the ingredients while concentrating the flavors. While some variations include additional seasonings or vegetables, the foundation remains the same—a straightforward, rustic dish that highlights the essentials of Irish comfort food.
Dublin Coddle is typically simmered slowly in the oven, creating a rich and flavorful broth. We’re achieving the same flavors and textures of a traditional Coddle through layering ingredients and gentle cooking on the stovetop to develop its depth of flavor. The slow simmering process allows the potatoes to soften and absorb the savory broth, while the sausages become tender and infused with the seasoning from the dish.
Traditionally served with soda bread or a slice of crusty bread to soak up the broth, this hearty Irish stew is a practical and satisfying meal that continues to be enjoyed today. Made as a casual family dinner or as a nod to Irish heritage on St. Patrick’s Day, it remains a well-loved dish that brings together simple ingredients in a way that is both familiar and deeply rooted in tradition.
The Secret Ingredient – Guinness
Guinness beer, Ireland’s most iconic stout, adds a deep, malty richness to the broth, enhancing the overall flavor of this hearty stew. The slightly roasted undertones complement the savory ingredients, making the broth even more flavorful. While Guinness is a key element in this version, those who prefer to skip the beer can substitute extra broth without losing the hearty, comforting quality of the dish.
Ingredients for Dublin Coddle
To make this comforting stew, you will need:
- 3 tablespoons butter, divided
- 4 bratwurst sausage links
- 1 teaspoon liquid smoke
- 2 cups yellow onion, sliced into half-moons
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1 cup Irish stout beer
- 3 pounds Russet potatoes, skin-on and roughly cut into large bite-size pieces
- 4 cups chicken-style broth
- 1/4 cup parsley, chopped
Ingredient Notes
- Butter and Liquid Smoke – Used together to achieve the fatty smokiness that traditionally comes from the use of bacon fat.
- Thyme – If you have fresh herbs on hand, 1 tablespoon of fresh thyme can be substituted for dried.
- Bratwurst Sausage – Traditional Irish sausages (whether meatless or not) can be hard to come by in the United States so I used plant-based bratwurst sausage links. Breakfast sausage links also work well for this recipe.
- Potatoes – Skin-on or off is purely a matter of preference. I enjoy the rustic look for this classic Irish dish.
- Chicken-Style Broth – I use vegan chicken broth.
How to Make Dublin Coddle on the Stovetop
STEP ONE: Brown the Sausage. Set a large soup pot over medium-high heat and add 1 tablespoon of butter. When the butter is melted, add the sausage links and cook for 3-4 minutes, turning occasionally to brown each side. Remove the browned sausage and set aside.
STEP TWO: Sauté the Onions. Add the remaining 2 tablespoons of butter to the pot. When the butter is melted, add liquid smoke and sliced onions. Cook for 3 minutes, until the onions are softened, stirring occasionally. (It’s okay for them to have some browned bits here and there.)
STEP THREE: Add Seasonings. Add the garlic, thyme, and black pepper. Cook for an additional 30 seconds.
STEP FOUR: Deglaze with Beer. Pour in the beer and simmer for 3-5 minutes, stirring occasionally until it is reduced by half.
STEP FIVE: Add Potatoes and Broth. Add the cut potatoes and pour in the broth.
STEP SIX: Add the Sausages. Bring to a simmer then place the whole sausages on top of the potatoes. Reduce to low heat and cover.
STEP SEVEN: Begin the Coddle. Simmer for 30 minutes, allowing the potatoes to absorb the savory broth while the sausages become infused with rich, slow-cooked flavors.
STEP EIGHT: Uncover and Finish Cooking. Uncover and continue cooking for an additional 30 minutes. Adjust seasoning to taste.
STEP NINE: Garnish and Serve. Ladle into serving bowls, garnish with chopped parsley, and serve hot.
Recipe FAQs
- Can I add extra vegetables?
- Some variations include carrots, celery, or leeks, but traditionally, Dublin Coddle sticks to simple ingredients. If you want to add more vegetables, just be mindful of how they affect the texture and flavor.
- Is Dublin Coddle supposed to be soupy?
- Yes. The broth in a coddle is meant to be light, but if you prefer a thicker consistency, let it simmer uncovered a bit longer to reduce, or mash some of the potatoes directly into the broth. The large chunks of potatoes absorb some of the liquid, but there should still be enough broth to soak up with bread.
- Can I make this dish ahead of time?
- Absolutely! Dublin Coddle often tastes even better the next day as the flavors continue to develop. Store it in the fridge overnight and reheat gently on the stovetop when ready to serve.
- Can I make Dublin Coddle in a slow cooker?
- Yes! After browning the sausages and sautéing the onions, transfer everything into a large slow cooker. Cook on low for 4 hours or high for 2 hours, or until the potatoes are tender. The exact cooking time can vary depending on the size of your potatoes and slow cooker.
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Dublin Coddle Recipe
Ingredients
- 3 tablespoons butter divided
- 4 bratwurst sausage links
- 1 teaspoon liquid smoke
- 2 cups yellow onion sliced into half-moons
- 1 tablespoon garlic minced
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1 cup Irish stout beer
- 3 pounds Russet potatoes skin-on and roughly cut into large bite-size pieces
- 4 cups chicken-style broth
- 1/4 cup parsley chopped
Instructions
- Set a large soup pot over medium-high heat and add 1 tablespoon of butter. When the butter is melted, add the sausage links and cook for 3-4 minutes, turning occasionally to brown each side. Remove the browned sausage and set aside.
- Add the remaining 2 tablespoons of butter to the pot. When the butter is melted, add liquid smoke and sliced onions. Cook for 3 minutes, until the onions are softened, stirring occasionally. (It’s okay for them to have some browned bits here and there.)
- Add the garlic, thyme, and black pepper. Cook for an additional 30 seconds.
- Pour in the beer and simmer for 3-5 minutes, stirring occasionally until it is reduced by half.
- Add the cut potatoes and pour in the broth.
- Bring to a simmer then place the whole sausages on top of the potatoes. Reduce to low heat and cover.
- Simmer for 30 minutes, allowing the potatoes to absorb the savory broth while the sausages become infused with rich, slow-cooked flavors.
- Uncover and continue cooking for an additional 30 minutes. Adjust seasoning to taste.
- Ladle into serving bowls, garnish with chopped parsley, and serve hot.
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