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Dublin Coddle recipe

visitor recipe“A traditional Dublin dish, I grew up on thisand it is one of my favourites.” – Submitted by Nora Lushof Dublin, Ireland.

Recipe: Dublin Coddle

1 pound of pork sausages
1 pound of rashers of bacon (sliced)
1 large or 2 medium onions, sliced
5 carrots
5 medium potatoes (the non floury type is best)
1 chicken or vegetable stock cube
Pince (pinch) of mixed herbs
Salt and Pepper to taste

  • Peel and half the potatoes. Scrub thecarrots and cut them into coins. Put the meat and vegetablesinto a large pot and cover with water.
  • Bring to the boil and simmer for about1 hour, until the meat is cooked and the vegetables are tender.Add the stock cubes, herbs and the salt and pepper.
  • Continue simmering for another 15 minutesto allow the flavours to combine. Serve with crusty bread orrolls.

    Makes 5 to 6 servings.

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  • Comments

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    Dublin Coddle, a warming meal of sausages and potatoes, dates back to the 17, and is traditionally thought of as a city dish eaten in the winter months. Why are Irish movie stars repeatedly called British by the UK media?

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