Irish Coddle



6 servings



1/2 to 1 lb. thick sliced whole piece of bacon
1/2 to 1 lb. pork sausages
3 md. size onions
3 md. size potatoes
1 tbsp. chopped parsley
Salt and pepper to taste
1 to 1-1/2 cup water


Cut bacon slices into 2 inch lengths, or cut piece of bacon into thick slices and into 2 inch lengths. Brown bacon in a heavy frying pan. Drain on paper towels. Prick sausages and brown in frying pan. Drain along with bacon. Arrange bacon and sausages in a casserole or heavy kettle. Slice onions and arrange on bacon and sausages. Pare and slice potatoes and place on top of onions. Sprinkle with chopped parsley. Sprinkle layers of onions and potatoes with salt and pepper to taste. The amount will depend on saltiness of bacon and sausage.

Pour off all but a tablespoon or two of the drippings in the frying pan. Add 1 cup of water to drippings and bring to a boil. Pour over Coddle. If needed, add additional water until almost to the top of the potatoes. Cover and bake in a moderate oven 350 F., until potatoes and onions are very tender, about 1 hour. Uncover for last 10 to 15 minutes of cooking and brown slightly, if desired.

Traditionally, Coddle is simmered on top of the stove instead of in the oven. Serve with Irish Soda Bread or homemade whole wheat bread. Makes 6 servings.

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Author's Comments

Saturday night supper for the Dublin working man was a traditional dish in his family. The amount of bacon and sausage would depend on the financial circumstances at the moment. Original Dublin versions didn’t call for browning the meat, but most American versions do.

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