Dublin Coddle
Recipes with Ispíní
Dublin Coddle is the city's oldest working-class one-pot: pork sausages, back bacon, onion, and potato simmered slowly in a pot until everything softens into a pale, savory broth. No browning, no frying — just a long, gentle simmer. It is a Thursday dish historically, when Friday meant no meat, and whatever was left in the larder went into the pot. Serve with soda bread and a pint of stout.
Prep Time
15 min
Cook Time
1 hr
Servings
4
Difficulty
Easy
Ingredients
- 8 Ispíní sausages
- 200g back bacon rashers, cut into thirds
- 4 medium onions, sliced into rings
- 6 medium floury potatoes, peeled and halved
- 500ml water or light pork stock
- Small bunch flat-leaf parsley, chopped
- Salt and black pepper
- Soda bread, to serve
Steps
Preheat oven to 160°C. In a large heavy-bottomed pot or casserole, layer bacon, then onions, then sausages, then potatoes. Season each layer with pepper.
Pour over the water or stock. The liquid should come about halfway up the pot. Bring to a gentle simmer on the hob.
Cover with a tight lid and transfer to the oven. Cook for 45 minutes to 1 hour, until the potatoes are completely tender and the sausages are cooked through.
Scatter parsley over the top. Season with salt. Serve straight from the pot with soda bread to mop up the broth.
Tips
Use floury potatoes — they partly break down and thicken the broth. A firm waxy potato stays in cubes and misses the point.