[{"data":1,"prerenderedAt":369},["ShallowReactive",2],{"recipe:dublin-coddle":3,"recipe:country:ireland":173},{"slug":4,"title":5,"countrySlug":6,"region":7,"emoji":8,"summary":9,"intro":10,"story":11,"whyThis":12,"tips":17,"substitutions":24,"variations":37,"serveWith":47,"storage":49,"faq":50,"equipment":66,"baseServings":69,"prepMinutes":70,"cookMinutes":71,"difficulty":72,"course":73,"diet":75,"mainIngredients":77,"ingredients":81,"instructions":127,"nutrition":149,"images":155,"keywords":165,"publishedAt":171,"updatedAt":171,"authorSlug":172},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","ireland","Dublin","🍲","Pork sausages, bacon rashers, potato and onion coddled slowly in stock until everything is soft. Famously pale and unbrowned — a Dublin one-pot that tastes far better than it looks.","Coddle is Dublin's own supper: whole pork sausages and thick bacon rashers set among potatoes and onions, barely covered with stock, and cooked at a temperature so low that nothing colours. To coddle something is to keep it just below a simmer, and the name is the recipe. The flavour is salty, porky and gently sweet from the onions, with a broth thickened only by potato starch, and the sausages take on a silky, poached texture that is completely unlike a fried one. It looks pale and unpromising in the pot and it is one of the most comforting things you can eat on a wet evening. This version leans on good sausages and a proper simmer, because with four ingredients there is nowhere to hide.","Coddle is working-class Dublin food, tied to the city rather than the countryside. The logic behind it is thrift: sausages and rashers were the cheap end of the pork butcher's counter, potatoes and onions were always in the house, and the dish was traditionally assembled from whatever pork was left at the end of the week and left to sit on the range while people came and went. It kept well, it reheated better than it started, and it needed no attention — which suited a household where meals happened around shift work rather than at a set hour.\n\nThe defining argument about coddle is colour. The old Dublin version is resolutely pale: nothing is browned, the sausages go into the pot raw, and the finished dish is grey-beige, which is exactly why outsiders recoil at photographs of it. A large number of modern Dublin cooks now brown the sausages and rashers first, or finish the pot uncovered in the oven to colour the top, and will tell you the browned version tastes better. Both are made in Dublin today. What is not negotiable is the slow, low cooking: coddle that boils turns the sausages rubbery and splits their skins, and the whole point of the name is lost.\n\nThe rest of the ingredient list is contested in a friendlier way. Carrots are common outside the strictest households, barley turns up in some family versions, and there is a long-running division over whether pearl barley or a splash of stout belongs in the pot. Almost everyone agrees on the finish: a lot of black pepper, a heap of parsley, and thick slices of buttered bread on the side to mop the broth.",[13,14,15,16],"Layers the bacon at the bottom so its fat and salt season the pot from below as it renders.","Gives the traditional pale method in full, and tells you exactly how to brown it if you prefer that.","Uses stock rather than plain water, which fixes the one real weakness of the old recipe.","Times the potatoes so they thicken the broth without turning the whole pot to mash.",[18,19,20,21,22,23],"Buy the best pork sausages you can — coarse, high-meat Irish or English style. Cheap, heavily rusked sausages swell and go pasty in liquid.","Use thick-cut streaky or back bacon with a good fat rim; thin supermarket rashers dissolve into shreds and give nothing back.","Never let it boil. The surface should barely shiver, or the sausage skins split and the meat tightens.","Cut the potatoes into big pieces, at least 5 cm. Small ones disintegrate long before the sausages are ready.","Season the broth only at the end. Bacon salt levels vary enormously and it is easy to overshoot.","A generous amount of black pepper is not optional here — it is doing the work that spices do in other cuisines.",[25,29,33],{"original":26,"swap":27,"note":28},"Irish pork sausages","Bratwurst, Cumberland or any coarse fresh pork sausage","Avoid heavily seasoned Italian or chorizo-style sausages: fennel, chilli or paprika will completely take over a dish this plain.",{"original":30,"swap":31,"note":32},"Bacon rashers","Thick-cut pancetta or unsmoked streaky bacon","Irish rashers are usually unsmoked; heavily smoked bacon pushes the pot in a different direction, though many cooks like it.",{"original":34,"swap":35,"note":36},"Chicken or ham stock","Water plus a bay leaf","The traditional recipe is water-only. Stock is an improvement rather than a requirement.",[38,41,44],{"name":39,"description":40},"Browned coddle","Fry the sausages and rashers until golden before layering, then proceed as normal. Deeper flavour, less authentic to old Dublin, and by far the more common version in kitchens today.",{"name":42,"description":43},"Coddle with stout","Replace 200 ml of the stock with stout. It darkens the broth and adds a faint bitterness that cuts the fat — a divisive but popular addition.",{"name":45,"description":46},"Oven-finished","After simmering, take the lid off and give it 20 minutes at 200°C so the top layer of potato and the sausage tops colour and crisp.",[48],"Thick buttered white or brown bread, and a bottle of stout — the broth is meant to be soaked up, not left in the bowl.","Coddle is better on the second day. Refrigerate for up to 3 days in the broth and reheat gently on the hob, adding a splash of water as the potatoes will have absorbed liquid overnight. It freezes for up to 2 months, but the potatoes turn slightly grainy — acceptable in a dish this rustic. Do not reheat in a hard boil or the sausages will go tough.",[51,54,57,60,63],{"question":52,"answer":53},"Why does Dublin coddle look so pale?","Because nothing is browned. The traditional method puts raw sausages and rashers straight into liquid and cooks them below a simmer, so no Maillard browning happens and the finished pot is beige. That paleness is the authentic look, and it is why photographs of coddle do the dish no favours. If it bothers you, brown the meat first or finish the pot uncovered in a hot oven.",{"question":55,"answer":56},"What does \"coddle\" actually mean?","To coddle is to cook something gently in liquid kept just below boiling point — the same word used for coddled eggs. The name describes the technique rather than the ingredients, which is why the temperature matters more than anything else in this recipe. If the pot boils, you are no longer coddling and the sausages will suffer for it.",{"question":58,"answer":59},"Can I make coddle without a hob, in the oven?","Yes, and it is arguably easier to control. Assemble everything in a lidded casserole, bring the liquid to a simmer on the hob first, then cook at 150°C for about 90 minutes. The oven surrounds the pot with steady low heat, which is exactly what coddle wants, and there is no risk of the base catching.",{"question":61,"answer":62},"Do carrots belong in coddle?","Not in the strictest Dublin version, which is sausage, rasher, potato and onion only. Carrots are nonetheless extremely common in family recipes and add useful sweetness against all that salt pork. Include them if you like; nobody will be able to tell you it has never been done.",{"question":64,"answer":65},"My broth is thin and greasy — what went wrong?","Two likely causes. Waxy potatoes release no starch, so the liquid never thickens; use floury varieties and mash a few pieces into the broth at the end. Greasiness comes from cooking too hot, which emulsifies rendered bacon fat into the liquid instead of letting it settle on top where you can skim it off.",[67,68],"Large heavy casserole or Dutch oven with a lid","Ladle",4,20,90,"easy",[74],"main",[76],"dairy-free",[78,79,80],"potato","bacon","onion",[82,86,90,93,97,102,108,111,116,121],{"ref":79,"qty":83,"unit":84,"name":85},300,"g","thick-cut bacon rashers, in 3 cm pieces",{"qty":87,"unit":88,"name":89},8,"piece","good coarse pork sausages",{"ref":80,"qty":91,"unit":88,"name":92},3,"onions, thickly sliced",{"ref":78,"qty":94,"unit":95,"name":96},1,"kg","floury potatoes, peeled and cut into large chunks",{"ref":98,"qty":99,"unit":88,"name":100,"optional":101},"carrot",2,"carrots, in thick rounds",true,{"ref":103,"qty":104,"unit":105,"name":106,"note":107},"stock",800,"ml","light chicken or ham stock","traditionally just water",{"ref":109,"qty":99,"unit":88,"name":110},"bay-leaf","bay leaves",{"ref":112,"qty":113,"unit":114,"name":115},"black-pepper",1.5,"tsp","coarsely ground black pepper",{"qty":117,"unit":118,"name":119,"note":120},null,"to taste","salt","add only at the end — the bacon may be enough",{"ref":122,"qty":123,"unit":124,"name":125,"group":126},"parsley",5,"tbsp","flat-leaf parsley, roughly chopped","To finish",[128,132,135,138,143,146],{"title":129,"text":130,"tip":131},"Render the bacon lightly","Warm the bacon pieces in a dry casserole over medium-low heat for 5 minutes, just until the fat turns translucent and slides out. Stop well before they colour — you want the fat, not a crust.","Skip this step entirely for the strictest traditional version and simply layer the bacon in raw.",{"title":133,"text":134},"Layer the pot","Spread the bacon and its fat across the base, then add the onions in an even layer, then the sausages side by side, then the potatoes and carrots on top. Tuck in the bay leaves and grind over the black pepper.",{"title":136,"text":137},"Add stock and bring it to a shiver","Pour in enough stock to come about three-quarters of the way up the contents, roughly 800 ml, so the potatoes on top steam rather than boil. Heat until the surface just trembles, with a bubble breaking here and there.",{"title":139,"text":140,"timerSeconds":141,"tip":142},"Coddle, covered","Cover and cook on the lowest possible heat for 1 hour 15 minutes. The finished pot should have plump, intact sausages, potatoes that yield completely to a knife tip, and onions that have gone soft and translucent.",4500,"If a lid-off peek shows the liquid rolling, drop the heat immediately or move the pot to a 150°C oven.",{"title":144,"text":145},"Thicken and season","Crush two or three potato pieces against the side of the pot and stir them through to cloud and thicken the broth. Taste now and add salt — after 75 minutes with bacon it may need none, or it may need a teaspoon.",{"title":147,"text":148},"Finish and serve","Skim any pooled fat from the surface, stir in half the parsley and scatter the rest on top. Serve in wide bowls with plenty of broth and thick buttered bread alongside.",{"calories":150,"protein":151,"carbs":152,"fat":153,"fiber":123,"sodium":154,"estimated":101},690,32,48,41,1600,[156,159,161,163],{"src":157,"alt":158},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg","Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth",{"src":160,"alt":158},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"src":162,"alt":158},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"src":164,"alt":158},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[166,167,168,169,170,6],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato","2026-08-19","dishroute-kitchen",{"items":174,"total":198,"page":94,"limit":367,"hasMore":368},[175,194,222,241,261,279,286,309,327,347],{"slug":176,"title":177,"countrySlug":6,"baseServings":69,"prepMinutes":178,"cookMinutes":71,"restMinutes":178,"difficulty":72,"course":179,"diet":180,"mainIngredients":181,"images":184,"keywords":188,"publishedAt":171,"updatedAt":171,"authorSlug":172},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)",15,[74],[],[79,182,78,183],"cabbage","butter",[185],{"src":186,"alt":187},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg","Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over",[189,190,191,192,193,6],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":195,"title":196,"nativeName":197,"countrySlug":6,"baseServings":198,"prepMinutes":70,"cookMinutes":199,"restMinutes":200,"difficulty":201,"course":202,"diet":206,"mainIngredients":208,"images":213,"keywords":217,"publishedAt":171,"updatedAt":171,"authorSlug":172},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Báirín breac",10,75,720,"medium",[203,204,205],"dessert","bread","snack",[207],"vegetarian",[209,210,211,212],"raisins","flour","eggs","brown-sugar",[214],{"src":215,"alt":216},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg","Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter",[195,218,219,220,221,6],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":223,"title":224,"countrySlug":6,"baseServings":69,"prepMinutes":225,"cookMinutes":226,"difficulty":201,"course":227,"diet":228,"mainIngredients":229,"images":231,"keywords":235,"publishedAt":171,"updatedAt":171,"authorSlug":172},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)",25,190,[74],[76],[230,80,98,103],"beef-shank",[232],{"src":233,"alt":234},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg","Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole",[236,237,238,239,240,6],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":242,"title":243,"nativeName":244,"countrySlug":6,"region":245,"baseServings":69,"prepMinutes":225,"cookMinutes":246,"difficulty":201,"course":247,"diet":250,"mainIngredients":251,"images":253,"keywords":257,"publishedAt":171,"updatedAt":171,"authorSlug":172},"boxty","Boxty (Raw and Mashed Potato Pancake)","Bacstaí","Leitrim and Cavan",30,[74,248,249],"breakfast","side",[207],[78,252,210,183],"buttermilk",[254],{"src":255,"alt":256},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg","Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter",[242,258,259,260,252,6],"potato pancake","irish potato cake","leitrim",{"slug":262,"title":263,"nativeName":264,"countrySlug":6,"baseServings":69,"prepMinutes":178,"cookMinutes":246,"difficulty":72,"course":265,"diet":266,"mainIngredients":268,"images":271,"keywords":275,"publishedAt":171,"updatedAt":171,"authorSlug":172},"colcannon","Colcannon (Mash with Kale and Scallions)","Cál ceannann",[249],[207,267],"gluten-free",[78,182,269,183,270],"scallions","milk",[272],{"src":273,"alt":274},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg","Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre",[262,276,277,182,220,278,6],"irish mash","kale","side dish",{"slug":4,"title":5,"countrySlug":6,"region":7,"baseServings":69,"prepMinutes":70,"cookMinutes":71,"difficulty":72,"course":280,"diet":281,"mainIngredients":282,"images":283,"keywords":285,"publishedAt":171,"updatedAt":171,"authorSlug":172},[74],[76],[78,79,80],[284],{"src":157,"alt":158},[166,167,168,169,170,6],{"slug":287,"title":288,"countrySlug":6,"region":289,"baseServings":69,"prepMinutes":225,"cookMinutes":290,"difficulty":201,"course":291,"diet":293,"mainIngredients":295,"images":300,"keywords":304,"publishedAt":171,"updatedAt":171,"authorSlug":172},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Atlantic west coast",35,[292,74],"soup",[294],"pescatarian",[296,297,78,298,299],"white-fish","mussels","leek","heavy-cream",[301],{"src":302,"alt":303},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg","Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley",[305,306,307,297,308,6],"seafood chowder","irish chowder","smoked haddock","fish soup",{"slug":310,"title":311,"nativeName":312,"countrySlug":6,"baseServings":87,"prepMinutes":198,"cookMinutes":313,"restMinutes":70,"difficulty":72,"course":314,"diet":315,"mainIngredients":316,"images":317,"keywords":321,"publishedAt":171,"updatedAt":171,"authorSlug":172},"irish-soda-bread","Irish Soda Bread (Buttermilk Quick Bread)","Arán sóide",45,[204],[207],[210,252],[318],{"src":319,"alt":320},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero.jpg","Round brown soda bread loaf with a deep cross cut across the floury top, one quarter torn off",[322,323,324,325,326,6],"soda bread","irish brown bread","buttermilk bread","no yeast bread","quick bread",{"slug":328,"title":329,"nativeName":330,"countrySlug":6,"baseServings":69,"prepMinutes":225,"cookMinutes":331,"difficulty":72,"course":332,"diet":333,"mainIngredients":334,"images":336,"keywords":340,"publishedAt":171,"updatedAt":171,"authorSlug":172},"irish-stew","Irish Stew (Lamb, Potato and Onion Stew)","Stobhach Gaelach",150,[74],[76,267],[335,78,80],"lamb",[337],{"src":338,"alt":339},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero.jpg","Deep bowl of Irish stew with bone-in lamb, whole potatoes and onion in a pale cloudy broth",[341,342,343,344,345,6,346],"irish stew","lamb stew","mutton","potato stew","one pot","stobhach",{"slug":348,"title":349,"countrySlug":6,"region":350,"baseServings":69,"prepMinutes":178,"cookMinutes":290,"difficulty":201,"course":351,"diet":352,"mainIngredients":353,"images":356,"keywords":360,"publishedAt":171,"updatedAt":171,"authorSlug":172},"ulster-fry","Ulster Fry (Northern Irish Fried Breakfast)","Ulster",[248],[],[79,211,78,354,355],"blood-sausage","tomato",[357],{"src":358,"alt":359},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero.jpg","Ulster fry plate with fried soda farl, potato bread, bacon, sausage, black pudding, tomato and a fried egg",[361,362,363,364,365,366],"ulster fry","irish breakfast","soda farl","potato bread","black pudding","northern ireland",24,false,1787360067936]