When you think of Irish comfort food, Dublin Coddle comes to mind — slow-simmered layers of potatoes, vegetables, and sausage in a savory broth.
Traditionally made with pork and ale, this version keeps it wholesome and family-friendly by using flavorful chicken sausage and rich chicken broth instead. You still get all the warmth and coziness of the Irish classic — just lighter and cleaner.
Table of Contents
Why You’ll Love This Dublin Coddle
This Irish-inspired stew is comfort food with heart — rich in flavor but easy on the stomach.
- Alcohol-free and pork-free but just as flavorful
- One-pot meal that’s simple and hearty
- Perfect for cozy dinners or meal prep
- Full of vegetables, herbs, and protein
- Naturally gluten-free and family-friendly
I first tried a coddle recipe years ago while traveling in Dublin, sitting by a pub fireplace on a cold, drizzly evening. I remember thinking, “This isn’t fancy — it’s love in a bowl.”
When I recreated it back home near Austin, I swapped the pork for chicken sausage, left out the alcohol, and added a few Texas touches, like fresh herbs and garlic. It’s hearty, soothing, and perfect for chilly evenings or lazy Sundays.
If you love cozy dishes like my French Chicken Pot Pie, this will warm you up in the same way — rustic, simple, and satisfying.
Ingredients You’ll Need
Main Ingredients
- 4 chicken sausages (or turkey sausages), sliced into thick rounds
- 6 slices turkey bacon or chicken bacon, chopped
- 1 large onion, sliced
- 4 large potatoes, peeled and sliced into rounds
- 2 large carrots, peeled and sliced
- 3 cups chicken broth (low-sodium preferred)
- 2 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Optional Add-Ons or Substitutes
- Swap potatoes for sweet potatoes for a lighter flavor
- Add celery or leeks for depth
- Use vegetable broth for a vegetarian option
- Add a splash of apple cider vinegar for brightness
- Sprinkle grated cheddar on top before serving for extra richness
Step-by-Step Instructions
- Brown the sausage and bacon:
Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken sausage and turkey bacon, cooking until lightly browned. Remove and set aside.
(My tip: You want that golden sear — it builds the base flavor for your broth.) - Sauté the aromatics:
In the same pot, add sliced onions and cook for 3–4 minutes until soft and fragrant. Stir in minced garlic and thyme, cooking for another minute. - Layer the stew:
Layer the browned sausage, bacon, potatoes, and carrots back into the pot. Season lightly with salt and pepper between layers. - Add the broth:
Pour in the chicken broth until everything is just covered. Bring to a simmer, then reduce heat to low, cover, and cook gently for 45–50 minutes until potatoes are tender and flavors have melded. - Finish and serve:
Taste and adjust seasoning. Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Quick Reminders:
- Don’t stir too much — coddle should have visible layers.
- Use a heavy pot for even simmering.
- The longer it rests, the better the flavor.
- Serve with crusty bread to soak up every drop.
Expert Tips for Success
This stew is all about slow comfort — let it simmer and develop its depth naturally.
- Layer the potatoes on top — they act as a lid to steam everything below.
- Make it ahead — it tastes even better the next day.
- Add a dash of paprika for warmth and color.
- Try parsnips or turnips for a rustic twist.
- For extra heartiness, add a handful of chopped cabbage near the end of cooking.
If you enjoy traditional European comfort meals, you’ll love my German Potato Soup — it’s another cozy bowl built on humble, wholesome ingredients.
Serving Suggestions
Pair this Irish favorite with simple, comforting sides for a full meal.
- Warm Irish soda bread or crusty baguette
- A side salad with lemon dressing
- Steamed green beans or peas
- Buttery mashed parsnips
- A drizzle of olive oil and a sprinkle of herbs before serving
For a heartier dinner, serve it alongside my Honey Dijon Chicken — the mustardy sweetness pairs beautifully with the savory depth of this coddle.
Storing and Reheating
How to Store It
- Cool completely before storing.
- Keep in airtight containers in the fridge for up to 4 days.
- Freeze for up to 2 months for future comfort nights.
How to Reheat It
- Reheat gently on the stove over medium-low heat until warm.
- Add a splash of broth or water if it thickens too much.
- Avoid microwaving repeatedly — it can overcook the potatoes.
This stew only gets better with time — the flavors deepen, and the broth becomes richer.
Nutrition (Per Serving)
- Calories: 365
- Protein: 28g
- Carbohydrates: 32g
- Fat: 14g
- Saturated Fat: 3g
- Fiber: 4g
- Sugar: 6g
- Sodium: 720mg
- Potassium: 980mg
- Vitamin A: 90% DV
- Vitamin C: 25% DV
- Calcium: 60mg
- Iron: 3mg
High in protein, loaded with vegetables, and nourishing from the inside out — this coddle is the kind of food that feels like a hug.
Frequently Asked Questions
Can I make Dublin Coddle vegetarian?
Yes! Use plant-based sausage and vegetable broth for a delicious meat-free version.
What kind of sausage works best?
Chicken or turkey sausage with herbs and garlic mimics the traditional flavor beautifully.
Can I make it in a slow cooker?
Absolutely. Layer everything, pour in the broth, and cook on low for 6–7 hours or high for 3–4 hours.
Final Thoughts
My Dublin Coddle is proof that comfort food doesn’t need pork or alcohol to deliver soul-satisfying warmth. Every spoonful is packed with tender potatoes, savory sausage, and herbs that taste like home.
It’s a humble meal with heart — perfect for cold nights, slow Sundays, or anytime you need a cozy bowl of Irish-inspired comfort.
- Keep it simple — the layers make the magic.
- Simmer low and slow for tenderness.
- Serve hot with love and plenty of bread.
And if you want another cold-weather favorite after this one, check out my German Potato Soup — it’s equally hearty, wholesome, and guaranteed to warm you from the inside out.
Dublin Coddle
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken sausage and turkey bacon; cook until lightly browned. Remove and set aside.
- In the same pot, add sliced onions and cook for 3–4 minutes. Stir in garlic and thyme; cook for 1 minute.
- Layer browned sausage, bacon, potatoes, and carrots into the pot. Lightly season between layers with salt and pepper.
- Pour in chicken broth to cover ingredients. Bring to a simmer, reduce heat, cover, and cook for 45–50 minutes until potatoes are tender.
- Taste and adjust seasoning. Serve hot with fresh parsley and a drizzle of olive oil.
Nutrition
Notes
- Alcohol and pork replaced with chicken broth and turkey bacon to keep the dish family-friendly and wholesome.
