Dublin Coddle

Someone once said that there are more recipes for Dublin Coddle than there are bars in Dublin. There are any number of variations, both as a stew on top of the stove, or a casserole inside it, using ham or bacon, beer, stock, cider, even Guinness, and all sorts of additives. A traditional Irish favourite, it is basically a casserole of pork sausages, bacon, onions and potatoes, and it is rare good ballast on a cold winter’s night.


4 pork sausages.

4 rashers lean bacon, diced.

25g butter.

2 onions, sliced.

4 medium potatoes, sliced.

Salt and pepper to taste.

1 cup cider.

1 cup chicken stock.

1 tablespoon plain flour.


Parboil the sausages, skin them and cut into medallions. Melt the butter in a hot skillet and fry the bacon. Remove when crisp and set aside. Brown the sausage medallions in the hot fat and set aside.

Place half the onion slices at the bottom of a small casserole or roasting dish and grind pepper over them. Place half the potato slices on top, then the medallions. Scatter the bacon on top of the sausage, then place the rest of the onions on top of that, followed by the rest of the potatoes and more pepper. Add salt if desired, but remember that both sausages and bacon already contain a lot of salt. Beat the stock, cider and flour together and pour over the mixture.

Having preheated the oven to 200°C, cover the casserole with a lid and bake for one hour. Remove the lid and return to the oven for a further thirty minutes. Serve with Guinness and green vegetables on the side.

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