Dublin Coddle Soup – A Hearty Twist on an Irish Classic
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4–6
Dublin Coddle Soup is a comforting and brothy version of the traditional Irish coddle – a dish beloved in the capital for generations. Featuring tender sausages, smoky bacon, soft potatoes, and sweet onions all simmered in a rich stock, this one-pot wonder captures the rustic soul of Irish home cooking. Perfect for chilly days, casual family dinners, or a taste of Dublin heritage in a bowl.
Ingredients
- 4 pork sausages (or Irish-style bangers)
- 150g thick-cut bacon or rashers, chopped
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 carrots, sliced (optional)
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp chopped fresh parsley (plus extra for garnish)
- 1 litre (4 cups) chicken or vegetable stock
- Salt and freshly ground black pepper to taste
- 1 tbsp butter or oil for sautéing
Instructions
- In a large pot, heat the butter or oil over medium heat. Brown the sausages on all sides, then remove and slice into thick chunks.
- Add the bacon to the same pot and cook until lightly crisp. Add the onions and garlic, sautéing until soft and fragrant.
- Return the sausages to the pot along with potatoes, carrots, thyme, and bay leaf. Stir to combine.
- Pour in the stock and bring to a gentle boil. Reduce heat, cover, and simmer for 30–35 minutes, or until the potatoes are tender and the flavors have melded.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Serving Suggestions
Ladle into warm bowls and garnish with chopped parsley. Serve with slices of buttered soda bread or crusty brown bread to soak up the flavorful broth. A pint of Irish stout makes the perfect pairing.
Tip
For a thicker consistency, lightly mash some of the potatoes in the pot before serving. You can also stir in a splash of cream for added richness.
