Name: Hearty Irish Dublin Coddle Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 1 pound bacon (thick sliced, sliced in ½-inch pieces); 1 pound pork sausages (fresh, cut in 1-inch pieces); 1 large onion (sliced); 1 pound potatoes (cut in cubes); 1 large carrot (peeled and cut into half moons); ¾ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); 1½ cups chicken broth (low sodium); ½ cup Guinness (or any dark Irish stout); 2 tablespoons parsley (chopped)

Nothing says comfort food quite like a rich, slow-cooked Irish stew, and this Hearty Irish Dublin Coddle Recipe fits the bill perfectly. Imagine thick slices of bacon, succulent pork sausages, and tender potatoes braised slowly in Guinness and broth — pure cozy magic in a pot.

A white pot filled with a stew that has about four layers of visible ingredients: large yellow potato chunks, orange carrot slices, pieces of browned sausage, and small bits of cooked bacon all mixed together in a brown broth. Inside the pot, a wooden spoon lifts some stew showing the consistent mix of potatoes, sausage, carrots, and bacon. The inside edge of the pot is stained with cooked food marks. The pot sits on a white marbled surface with a small bunch of green parsley visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Irish Dublin Coddle Recipe
Top Tip
How to Serve Hearty Irish Dublin Coddle Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Irish Dublin Coddle Recipe

Why You'll Love This Recipe

I've made Dublin Coddle countless times, and it never fails to impress. It’s the kind of dish that fills your kitchen with incredible aromas and leaves everyone asking for seconds. Whether it's a chilly weeknight or a laid-back weekend meal, this stew feels like a warm Irish hug.

Deep, hearty flavors: The combination of bacon, sausage, and Guinness creates an unforgettable, rich taste that’s so satisfying.
One-pot convenience: Layer, braise, and serve — minimal fuss for maximum comfort.
Slow-cooked tenderness: Hours in the oven makes all the ingredients melt together beautifully.
Perfect for leftovers: It tastes even better the next day, making meal prep a breeze.

Ingredients & Why They Work

Choosing the right ingredients really makes a difference here. Use fresh, good-quality pork sausages and thick-cut bacon to build that authentic, hearty base. The Guinness is the secret star, adding that traditional maltiness and depth, but if you prefer, a dark stout substitute or extra chicken broth works well too.

Flat lay of thick sliced bacon pieces, fresh pork sausages cut into chunks, a large onion sliced into rings, cubed raw potatoes, a peeled large carrot cut into half moons, a small white bowl with coarse salt, a small white bowl with cracked black peppercorns, a small white bowl filled with golden chicken broth, a small white bowl containing dark Irish stout beer, and a few sprigs of freshly chopped parsley, each ingredient neatly arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Thick-sliced for that perfect balance of smoky flavor and fat that gently renders during cooking.
Pork sausages: Fresh and juicy, ideally Irish bangers if you can find them, to keep it authentic and flavorful.
Onion: Adds sweetness and a bit of bite when it softens down in the stew.
Potatoes: Cubed and hearty, they soak up all those lovely flavors.
Carrot: Brings subtle earthiness and a touch of natural sweetness.
Salt: Enhances all the savory notes without overpowering.
Pepper: For a mild kick that balances the richness.
Chicken broth: A low-sodium variety keeps the stew from becoming too salty and adds gentle depth.
Guinness stout: Provides that classic Irish flavor and complexity, slowly mellowing as it cooks.
Parsley: Freshly chopped for a bright, herbaceous finish that cuts through the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Hearty Irish Dublin Coddle Recipe is how easy it is to make your own tweaks to suit your taste or dietary needs. Whether you prefer a milder flavor or want to switch up the meat, this dish welcomes personalization with open arms.

Guinness Alternative: If beer isn't your thing, swapping the Guinness stout for extra chicken broth works beautifully. I’ve done this when cooking for guests who avoid alcohol, and it still turns out wonderfully comforting and flavorful.
Sausage Swap: While traditional Irish bangers give you that authentic taste, I’ve tried this recipe with a spicy Italian sausage and the extra kick was delightful! Just keep in mind the original balance of flavors if you use stronger sausages.
Layering the Ingredients: For a classic touch, try layering rather than mixing everything. I find this method creates beautiful flavor pockets—bacon at the bottom, then sausages, onions, and potatoes layered on top, all gently braised together.
Vegetarian Version: Though a bit of a departure, substituting the meat with hearty mushrooms and using vegetable broth creates a vegetarian-friendly, yet still richly satisfying, version of this dish.

Step-by-Step: How I Make Hearty Irish Dublin Coddle Recipe

The image shows a bowl of stew with large chunks of yellow potatoes and round pieces of brown sausage mixed throughout a rich-looking broth. There are small bits of browned meat scattered on top of the potatoes and sausage, adding texture and a savory feel. The bowl is ceramic with blue, brown, and cream stripes inside. In the background, slices of white bread are stacked on a wooden board and part of another bowl with the same stew is visible. The whole scene is set on a white marbled surface with some green parsley leaves around for color contrast. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare the Oven

Start by setting your oven to 300 degrees Fahrenheit. This low and slow heat is perfect for braising the ingredients gently, allowing flavors to meld beautifully while tenderizing the meat and vegetables over time.

Step 2: Cook the Bacon Until Halfway Done

Place the thick-sliced bacon pieces in a large Dutch oven over medium heat. Cook until most of the fat has rendered out but the bacon isn’t fully crisp yet—about halfway cooked. This slow cooking extracts all that smoky, savory goodness that forms the foundation of your stew’s flavor.

Step 3: Brown the Sausages

Add your pork sausage pieces to the pot with the bacon. Cook together until the sausages lose their pink color and start to get a light golden brown. This step seals in their juices and adds another layer of heartiness to the dish.

Step 4: Combine Vegetables, Seasoning, and Liquids

Stir in the sliced onions, cubed potatoes, carrot half moons, salt, and pepper along with 1½ cups of low sodium chicken broth and ½ cup of Guinness stout. Toss everything well to coat in the flavorful liquids, then bring the mixture just to a gentle boil on the stove. This activates all those wonderful aromas you can’t wait to taste.

Step 5: Braise Slowly in the Oven

Cover your Dutch oven with its lid and pop it into the preheated oven. Let it braise slowly for 3 hours. During this time, the flavors will deepen and blend while the meat becomes tender and the potatoes soak up all that savory richness. Patience here really pays off!

Step 6: Garnish and Serve Warm

Once the braising is complete, remove the coddle from the oven. Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve it up warm for a comforting, soul-warming meal that’s perfect for any cozy night in.

Top Tip

These handy tips will help you get the most from your Hearty Irish Dublin Coddle Recipe, ensuring it turns out rich, flavorful, and perfectly tender every time.

Slow and Steady Cooking: I've found that braising the coddle low and slow in a 300°F oven for the full 3 hours is key to melding all the flavors beautifully and tenderizing the meat and vegetables just right.
Rendering the Bacon Right: Don't rush cooking the bacon initially—letting the fat slowly render but stopping before crisping keeps the stew rich without being greasy or tough.
Layering vs. Mixing: While mixing ingredients is easier, layering bacon, sausage, onions, then potatoes before braising gives a more traditional texture and depth to the dish. Try both and see what you like!
Choosing the Sausages: Using authentic Irish bangers really elevates this dish, but if you can't find them, any fresh pork sausages will do. Just be sure they're fresh for best flavor.

How to Serve Hearty Irish Dublin Coddle Recipe

The image shows four stages of cooking meatballs stew in a white pot on a white marbled surface. In the first frame, raw pink meatballs and chopped bacon are placed at the bottom of the pot. The second frame adds two layers on top: bright yellow potato cubes and orange carrot slices spread evenly over the meatballs. The third frame shows the pot filled with the same layers now drowned in a light broth, creating a mix of soft textures and a pale yellow color floating around the meatballs, potatoes, and carrots. In the last frame, the stew is fully cooked, with browned meatballs resting on a rich, thick sauce with softened potatoes and carrots, all topped with finely chopped green herbs scattered across the surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A simple sprinkle of fresh chopped parsley is all you need to brighten the robust flavors of the Hearty Irish Dublin Coddle. For an added touch, a few dashes of cracked black pepper or a sprinkle of chopped chives can add extra color and freshness.

Side Dishes

This comforting stew pairs beautifully with classic Irish soda bread or a crusty country loaf to soak up the juices. For something lighter, serve with a crisp green salad dressed simply with lemon and olive oil to cut through the richness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hearty Irish Dublin Coddle in an airtight container in the refrigerator for up to 4 days. Make sure it cools to room temperature before refrigerating to maintain flavor and texture.

Freezing

While freezing is not generally recommended because the potatoes tend to become mushy, if necessary, you can freeze the stew in an airtight container for up to 3 months. Just know the texture might change slightly upon reheating.

Reheating

Reheat gently in a covered pot on the stovetop over low heat or in the oven at 300°F for about 30 minutes until warmed through. This keeps the stew from drying out and preserves its lovely tender texture.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness?

Yes, you can substitute Guinness with any other dark stout or even omit the beer altogether and replace it with additional chicken broth for a milder flavor.

What type of sausages work best in Dublin Coddle?

Traditional Irish pork sausages called bangers are ideal, but fresh pork sausages without heavy seasoning work well too.

Is it better to layer the ingredients or mix them before baking?

Layering provides a more authentic texture and flavor progression, while mixing is quicker and easier. Both yield delicious results, so it’s up to your preference.

How long can I store leftovers in the fridge?

Leftovers will keep well for up to 4 days in the refrigerator when stored in an airtight container.

Final Thoughts

Making this Hearty Irish Dublin Coddle Recipe feels like embracing a warm Irish hug on a plate. With its tender meat, flavorful broth, and cozy vibes, it’s perfect for family dinners or anytime you crave comfort food that soothes the soul. I hope you enjoy making and sharing this lovely Irish classic as much as I do!