Ireland – Dublin Coddle

Dublin Coddle
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serves 4


1 tbsp vegetable oil
2 medium onions, thinly sliced
250g rindless back bacon ( I used unsmoked)
8 Irish pork sausages (any good quality sausages are fine)
2 carrots, peeled and finely sliced
2 medium sized potatoes (about 250g), finely sliced
500ml rich beef stock (made with 2 stock cubes)
Salt and pepper to taste


Pre-heat the oven to 220 °C (Gas mark 7).

Heat the oil In a large frying pan, add the onions and cook on a medium heat to soften them a little. Meanwhile, cut the bacon in to 1 cm cubes, then add to the onions and stir well.

Cut the sausages in half and add to the onion and bacon. Turn the heat up a little and cook until the sausages start to turn brown but make sure you keep stirring as you don’t want to burn the onions.

In a heat proof casserole dish, place half of the onion, bacon and sausage mixture and top with a layer of sliced carrots and a layer of sliced potatoes. Season with salt and pepper. Repeat with another layer as before and end with a layer of potato.

Carefully pour over the stock, cover with a lid and place in the centre of the oven and cook for 1 hour. Make sure it doesn’t dry out, if it does you can top up with a little boiling water.

Turn the heat down to 175°C (Gas mark 4) and cook for a further 30 minutes until the potatoes are cooked through.

Rest for about 10 minutes before serving.

Serve with a lovely chunk of soda bread to soak up the gravy.

TIP: I used the mandolin attachment on my vegetable peeler to slice the carrots and potatoes quickly, thinly and uniformly.

Soda Bread

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4-6


170g self-raising flour
170g wholemeal flour
½ tsp salt
½ tsp bicarbonate of soda
284ml buttermilk


Pre-heat the oven to 200°C (Gas mark 6)

Sieve all the dry ingredients into a large mixing bowl and mix. Make a well in the centre and pour in the buttermilk then mix with a fork to form a dough.

Turn onto a lightly floured surface and knead briefly. Shape into a round and place on a baking sheet or tray.

Score the top with a knife in the shape of a cross and bake for about 30 minutes. To test if the loaf is ready it will sound hollow when tapped.

Cool on a wire rack.

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