Looking for a delicious Irish supper to serve on Saint Patrick’s Day? Make Dublin Coddle! First of all, it’s so fun to say! Second, this tasty Irish stew is full of affordable, easy-to-find ingredients.

Dublin coddle always has sausage, bacon, potato, broth, and onions. The rest is debated online. Some folks don’t brown anything and just boil it all together, but I much prefer some color. Many people slice the potatoes instead of cube them and layer the potatoes, onions, and thyme. Some slice the sausages, most leave them whole.

A traditional coddle is only seasoned with salt and pepper but I’ve seen people online add cayenne or chili powder for a bit of heat. As you can see, it’s easy to tweak and make your own!

Want more Irish recipes or Saint Patrick’s Day treats? Try my Irish Nachos, Beef Stew, Bailey’s Bar Cookies, Luck of the Irish Sundae, or Green Velvet Cupcakes!

Since there are so few of ingredients, use really good bacon and your favorite sausage. Don’t forget to soak up the broth with buttered bread!

Dublin Coddle

4-5 pork sausages
4 slices thick-cut bacon
3-4 large Yukon gold potatoes, peeled and cut into chunks
2 yellow onions, sliced
3-4 garlic cloves
4 cups chicken broth
Salt and pepper
Fresh parsley and chives

1. In a dutch oven or large pot, cook the bacon until crispy. Remove with a slotted spoon onto paper towels. 
2. In the same pot, brown the sausages on all sides in the bacon grease. Remove and set aside. Remove most of the bacon grease and add a tablespoon or so of olive oil.
3. Add the onions and cook until soft, about five minutes. Add garlic and cook for another minute or two. Season with salt and pepper. 
4. Add the potatoes, the browned sausage, some chopped parsley, and chicken broth. Bring to a boil, then reduce heat and simmer covered until potatoes are tender, about 45 minutes to an hour. Add half of the bacon in for the last ten minutes or so. Taste and add more salt/pepper as needed.
5. Garnish with more fresh parsley, chives, and crispy bacon. Serve with buttered bread.