How to Make an Irish Dublin Coddle Recipe

Author:
L M Reid
Updated date:
May 16, 2022

L.M.Reid creates tasty and delicious recipes with step-by-step instructions and photos so you can learn how to make each recipe at home.

Recipe for Irish Coddle

I show you how to make an Irish Dublin coddle recipe. This is one of the easy recipes you can make and tastes delicious. The ingredients include pork sausages, rashers, and vegetables. These days, there are many variations that have been developed; for example, some people add different vegetables or barley.

For my recipe, I have included step-by-step instructions, my own photos and also a video of my 87 year-old mother as she prepares and cooks this Irish meal. So you too can learn how to make Dublin coddle at home from scratch.

Cook Time and Yield

It is nice to serve this dish with a few slices of soda bread and butter. The dish is often cooked beforehand, and then reheated and eaten later at a party or after a night out.

Preparation time: 15 mins
Cooking time: 45 mins
Serves: 2 to 3 portions

Cut up the bacon rashers into cubes.
Author

Ingredients

8 pork sausages
12 streaky bacon rashers
3 medium potatoes
2 medium carrots
2 medium onions

Step-by-Step Instructions

Step 1

Add the sausages to the pot.
Cut up the bacon rashers into cubes. Add to the pot.

Step 2

Peel the carrots and chop into small pieces. Add to the pot.

Step 3

Peel the potatoes and chop into cubes. Add to the pot.
Peel the onions and slice into small pieces. Add to the pot.

Step 4

Add water to the pot, just enough to cover the ingredients.
Bring to the boil.

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Dublin Coddle History and Tradition

In the late 1700s there was a large migration of Irish people from the country to the cities. This was due to lack of employment opportunities in the sparse countryside of Ireland.

The people brought with them into the city the tradition of raising small animals such as hens and pigs. What was left of the pig once it was slaughtered and sold was turned into sausages. This along with the rashers of streaky bacon was boiled with vegetables for a warm and nourishing meal.

My mother was 16 when she met my father. She worked with my father’s mother at a restaurant and had been invited to the house for a party. This is where she first met my father. There was a keg of beer there and a Dublin coddle on the stove.

This was the norm in Dublin in those days before the take-away chip shops were common. The coddle would be cooked earlier and after a night out at the pictures or the pub it would be reheated and eaten by Dubliners all over the city.

An Irish family, December 24, 1951
Author

Traditional Irish Coddle

I hope you enjoyed this recipe for my mother's coddle. As you have seen by this article it is quick, easy, and cheap. My grandmother Louise would cook her Irish coddle without carrots, which is the traditional way to make this dish.

My mother, Christina, also cooked it this way until we were born. She added the carrots for the nutritional value and the colour so we would get the benefit. My mother is now a great grandmother and still cooks this dish for herself and my father.

When I was taking the photos for this recipe, my father asked what I was doing. When I explained about the article, he was bemused because he said, "Sure everyone knows how to make a coddle." We all follow my mother's recipe for the coddle as it was passed down to us.