Coddle (also known as “Dublin Coddle”), is a speciality of Dublin, traditionally served on Saturday nights in Irish homes. Made with potatoes (again), sausages (again) or bacon and onions, this dish is known to be one of the most economical in the world! And it’s even better on a cold winter’s night: a coddle always holds well to the body and has the advantage of warming us up!

Presentation of the Coddle

An economical and popular dish

Coddle is an Irish speciality mainly served in Dublin, and in the Eastern region of Ireland.

It is served both in Irish homes and in pubs, where it is often good to add to the few pints emptied of solid and consistent food in order to fight against the effects of alcohol.

Generally speaking, a coddle consists of potatoes (crushed or not), sausages (or bacon), and onions, all bathed in broth. All the ingredients marinate in their own juices, giving each food a wonderful flavour.

A little heavy to digest, coddle is usually consumed in rainy weather, and is often accompanied by a pint of creamy stout (an Irish beer). A delight therefore, although a little rich! To taste absolutely if you want to discover the greatest Irish specialities!

Dublin Coddle Recipe


  • For 4 people
  • Duration : 25 mn
  • 400g of sausages (preferably pork)
  • 400g of bacon
  • 800g of potatoes
  • 300g of onions
  • 350ml of broth


  • Peel the potatoes, wash them and cook them in boiling water
  • Then cut the bacon and sausages into strips and/or small cubes
  • Place them in a saucepan and flood it with broth.
  • Cook the sausages and bacon for 5/10 minutes so that the meat soaks up the broth
  • Then take a large pot, and line the bottom with a layer of potatoes, then alternate with a layer of meat, then potatoes…etc. until completely covered.
  • Cook for 25 to 30 minutes
  • Season (salt, pepper…etc.)
  • All you have to do is serve it with a pint of brown Irish beer and that’s it!