Dublin Coddle

Dublin coddle is a true one-pot supper, and one of the most comforting dishes in Irish cooking. It is made by layering sausages, bacon, potatoes and onions in a pot, adding just enough water to cover, and simmering everything gently until it is tender and the liquid has turned into a rich, savoury broth.

The word "coddle" comes from the old English "coddle", meaning to cook gently, which is exactly what this dish asks for. It is not a dish for high heat or quick cooking. It rewards patience, and it is the kind of meal that fills the house with a wonderful smell on a cold evening.

Choosing the sausages

The quality of the sausages matters more than anything else in coddle. Look for good pork sausages with a high meat content. The sausages release their flavour into the broth as they cook, so better sausages mean a better dish. If you can find Irish-style pork sausages, even better.

Bacon adds a salty, smoky depth. Use a good streaky or back bacon, and cut it into pieces. The combination of sausage and bacon is what gives coddle its distinctive, savoury character.

Method

1. In a large, heavy pot, layer the sliced potatoes, onions, sausages and bacon. Repeat the layers until everything is used, finishing with a layer of potatoes.
2. Season each layer lightly with salt and pepper. Remember that the bacon is already salty, so go easy on the salt.
3. Pour in the water or stock until it just covers the top layer.
4. Bring to a gentle simmer, then reduce the heat to low, cover the pot, and cook for about 1 hour and 15 minutes.
5. Check the potatoes are tender, then scatter with parsley and serve hot.

Getting the broth right

The broth is the heart of coddle. It should be savoury and rich, but not watery. The key is to use just enough liquid to cover the ingredients and to simmer gently so the flavours have time to mingle. If the liquid reduces too much, add a splash of water.

Some people like to brown the sausages and bacon first for extra colour and flavour. This is optional, but it does add depth. If you do this, deglaze the pot with a little water before adding the layers.

Serving suggestions

Coddle is a complete meal in one pot, but it is lovely with a slice of soda bread to mop up the broth. It also keeps well and often tastes even better the next day, once the flavours have settled.

If you enjoy hearty one-pot dishes, you will also like our slow-cooked Irish stew. And for another way with potatoes, try our colcannon.