Dublin Coddle is Irish comfort food at its finest. It is one of those dishes that came about as a way to use leftovers and every family has its own recipe. Because it is slow-cooked, this Irish Potato and Sausage Soup is perfect for the Dutch oven or slow cooker.
1/2cupPearl Barley, optional, (a grass grain) [See Note 4]
1lbpotatoes, red, peeled and sliced into 1/2-inch thick rounds
1/4cupParsley, freshly chopped [See Note 5]
1Bay Leaf, optional [See Note 5]
3sprigsFresh Thyme, optional [See Note 5]
0.25tsppepper, more or less to taste
Cook the sausages over medium heat until caramelized. Remove to a plate and add the bacon. Cook until crisp and then drain bacon on a paper towel. If cooking in a Dutch oven, remove any excess bacon grease before proceeding to step 2.
Into the bottom of the slow cooker crock or Dutch oven, layer the sliced onions, sliced carrots, sausages (whole or sliced), bacon pieces. Top with fresh herbs and season with ground pepper. If you are including the barley, add it now, then layer the sliced potatoes over the top.
Pour the chicken stock, water, or beer over the top.
For Slow Cooker: Cover and cook on LOW for 6-8 hours until the potatoes are fork-tender.For Dutch Oven: Bring the pot to a boil and then cover and cook on LOW for about 30 minutes until the potatoes are fork-tender. For either slow cooker or Dutch Oven:Only If desired: When the potatoes are tender, remove the lid and dot the potatoes with butter. Season with salt and ground black pepper to taste before transferring to the oven to cook for 15 minutes more to brown the potatoes.
Serve Dublin Coddle in deep bowls garnished with freshly chopped parsley and a hunk of Irish Soda or other crusty bread to mop up all of those luscious juices.
Artisanal pork sausages in casings may be replaced with spicy andouille sausage, jalapeno sausage or smoked sausages. If cooking gluten-free, chose a brand that is gluten-free.
Traditional American Bacon is okay for this dish but remember to drain the oil. Streaky bacon is not typical of this dish and Canadian bacon makes a great substitution. If cooking gluten-free, chose a brand that is gluten-free.
A portion of the chicken stock may be replaced with Guinness Beer for a more festive take on this traditional dish. Do note that all the alcohol will NOT cook-off, and the beer will give the broth a strong flavor. So do make sure you enjoy the flavor of Guinness beer before adding it to your soup base. If cooking gluten-free, omit the beer and remember to choose a brand of chicken stock that is gluten-free.
The barley is written in as an optional ingredient and is not a part of the nutritional values defined below the recipe. Pearl Barley is a grass grain that's hearty enough to stand up to the slow braise. Typically served with beef barley soup, this is a comfort food staple in my European countries. If you preferred, pearl (large) couscous pasta could be substituted for barley. Barley and couscous are not gluten-free. For a gluten-free coddle, omit these from your recipe.
Herbs and spices are written as optional ingredients as I know not everyone prefers the same herbs and spices. As a rule, I use fresh lemon thyme as I prefer the flavor over other varieties. I use flat-leaf Italian parsley over curly parsley though the flavors are comparable. Bay leaf can have a strong flavor and is one I do not prefer, but my mother did always use it in her soup recipes.
How do I defrost Sausages?
Refrigerator thaw: Planning ahead is the key to this method because of the lengthy time involved. A small one-pound package of sausages will require a full day to thaw.
Cold Water Thaw: The package should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small one-pound packages of meat usually thaw in about an hour.
Microwave Thaw: Because food heats to a temperature in the "danger zone" of food safety, microwave thawing is not recommended.
How to store Irish Dublin Coddle Stew leftovers? Store leftovers in an air-tight container in the refrigerator for up to 4 days.
How to reheat leftovers?
In the microwave, heat leftover soup in a microwave-safe bowl at 50% power in 30-second intervals stirring in-between added intervals of time.
On the stovetop, reheat leftovers in a small pot over low heat, stirring occasionally until the soup reaches your desired temperature.
Can I freeze Dublin Coddle Recipe Slow Cooker leftovers? No. The potatoes in the soup do not stand up well to freezing.
How much is a portion for this Dublin Coddle Soup Recipe? For this recipe, I have calculated the nutritional value to feed 4 people. So 1/4 of the entire pot of soup IS ONE serving! It's a very filling portion of soup even without the addition of barley or couscous.
Can I cook more/less than the recipe indicates? You can easily double or halve this recipe, just select the number of servings you'd like on the recipe card below and it will scale to fit your needs. Note that scaling the recipe may require a larger (or smaller) Dutch Oven or slow cooker.
Dublin Coddle - An Irish Potato and Sausage Soup
Amount Per Serving (1 serving)
Calories 634Calories from Fat 432
% Daily Value*
Saturated Fat 16g80%
Vitamin A 8061IU161%
Vitamin C 24mg29%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 68µg65%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.