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Dublin Coddle

Dublin Coddle

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"This dish always reminds me of cold winter nights in our flat in Ballymun, where my ex-wife used to make this traditional Dublin winter stew. It relies heavily on Irish sausage and bacon, so try and use these, if you can. If not, use a low-fat bacon, such as Canadian bacon, and a plain uncooked breakfast sausage. Because of the milk, this is sometimes referred to as a white stew."
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Ingredients

1 h servings 284 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
  2. Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.

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Reviews

Read all reviews 9
  1. 12 Ratings

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Most helpful positive review

I made this for St Patrick's day a few years ago, with Irish Cider Cake for Dessert. It's a wonderfully hearty dish. As long as quality (85% pork and above) sausages are used, and good cuts of b...

Most helpful critical review

This is the kind of thing my mum would make for me and my brother when we were kids. It's simple, no-frills, hearty comfort food, and pretty inexpensive too. That being said, I think a lot of pe...

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I made this for St Patrick's day a few years ago, with Irish Cider Cake for Dessert. It's a wonderfully hearty dish. As long as quality (85% pork and above) sausages are used, and good cuts of b...

This is the kind of thing my mum would make for me and my brother when we were kids. It's simple, no-frills, hearty comfort food, and pretty inexpensive too. That being said, I think a lot of pe...

It smells absolutely delicious. I added the potatoes after the liquid because I couldn't see in the recipe when to do it. I also added peas. Super delicious.

The recipe is great. My husband is a picky eater and loves it. I just made a few changes. I used smoked sausage and red potatoes.

WHEN MY MUM SHOWED ME HOW TO MAKE THIS CODDLE WE USED HOMEMADE VEG SOUP AND ADD THE SAUSAGE (EASIER TO USE SKINLESS)AND BACON TO THE SOUP TO COOK GENTLE LIKE A STEW.IT GIVES IT A REAL HEARTY FLA...

I used Canadian Bacon and breakfast sausage as description says is ok. This dish came out awesome. I followed the directions up until you notice it doesn't tell you when to add the potatoes. We...

I boil the meat (I use sausage and smoked pork chops) in cider first and then layer the meat, onion, thinly sliced carrots and thinly sliced potatoes in several layers. Then pour in the cider, c...

Beautiful

I substituted breakfast sausage for the Irish Sausage and when it was almost done, I added a 1/4 cup milk with 4 tbsp of cornstarch to really thicken up the broth. But that is all I did to this...

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