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Irish coddle

Coddle is a traditional Irish dish made up of layers of bacon rashers and sausage, sliced potatoes and onion. It is steamed or partially boiled and seasoned with salt and pepper.


2 q water (or stock, pork stock)
1 lb sausage (pork sausages, breakfast links are good)
1 lb bacon (back bacon or Canadian bacon rashers)
3 lb potato (peeled and roughly chopped)
3 onion (peeled and sliced)
  seasoning (salt and pepper to taste)
1 bn parsley (optional, finely chopped)
3 carrot (peeled, halved lengthwise, and cut)


Preheat oven to 425° F. Chop meat and veggies.

In a large skillet over medium-high heat, warm the oil. Add the onions and meat and stir well. Cook until meat starts to brown but not so long that the onions burn.

Transfer half the meat mixture to an oven-safe pan or casserole dish. Next layer half of the carrots then half of the potatoes. Repeat layering, ensuring potatoes are the final top layer. 

Season with salt and pepper.

Add the stock and cover with a lid.

Cook for 45 minutes at 425° F then reduce heat to 350° F and cook another 30 minutes or until the potatoes are tender when pierced with a fork.

Total time
1 hour, 45 minutes
Cooking time
Preparation time
6 servings


Peek at the dish when reducing heat to see if it is getting dry. If so, add a bit of hot water to it. Serve with Irish soda bread.


Garnish with fresh parsley leaves. You will need 1 bunch parsley, chopped.


Irish cuisine

Irish coddle is a traditional dish from Dublin, so its sometimes referred to as Dublin coddle.

moderate, simmer, bake
casserole, meat, dinner
Irish food recipes
Food in Ireland