Name: Spicy Irish Dublin Coddle with Bacon and Sausage Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 1 pound bacon (thick sliced, sliced in ½-inch pieces); 1 pound pork sausages (fresh, cut in 1-inch pieces); 1 large onion (sliced); 1 pound potatoes (cut in cubes); 1 large carrot (peeled and cut into half moons); ¾ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); 1½ cups chicken broth (low sodium); ½ cup Guinness (or any dark Irish stout); 2 tablespoons parsley (chopped)

There’s nothing quite like a warm, hearty stew to chase away a chilly day, and this Spicy Irish Dublin Coddle with Bacon and Sausage Recipe fits the bill perfectly. It’s a comforting blend of tender sausages, crispy bacon, and hearty vegetables slow-cooked in rich chicken broth with a splash of Guinness. Ready to cozy up with a bowl?

A large white pot filled with a stew that has many pieces of yellow potatoes, sliced orange carrots, and brown browned sausage chunks mixed with small bits of cooked bacon and herbs. The stew has a rich brown broth that lightly coats the ingredients and touches the sides of the pot. A wooden spoon is scooping up a portion of the stew, showing the thick, chunky texture of the potatoes, sausage, and carrots. Small green herbs are sprinkled over the stew, adding small spots of color. The pot sits on a white marbled surface with some green parsley leaves near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Irish Dublin Coddle with Bacon and Sausage Recipe
Top Tip
How to Serve Spicy Irish Dublin Coddle with Bacon and Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Irish Dublin Coddle with Bacon and Sausage Recipe

Why You'll Love This Recipe

I’ve made this coddle countless times when I’m craving something that feels like a warm Irish hug in a bowl. It’s straightforward to prepare and fills your kitchen with the most inviting aromas as it slowly cooks.

Rich, hearty flavors: Thick bacon and fresh sausages mingle perfectly with earthy potatoes and carrots.
Slow-cooked comfort: The low-and-slow oven braise lets all the flavors marry beautifully for tender, melt-in-your-mouth results.
Perfect for cozy nights: This dish is pure soul food, ideal for sharing with friends or family on a lazy evening.
Easy to customize: You can swap the Guinness for extra broth if you want something lighter, or add your favorite herbs.

Ingredients & Why They Work

Getting your ingredients right is the first step toward that classic Dublin Coddle experience. When shopping, look for thick cut bacon and quality fresh pork sausages since they provide the stew’s deep, smoky base. Fresh vegetables enhance the flavor and texture, while the Guinness adds that unmistakable Irish richness.

Flat lay of thick sliced pieces of fresh bacon, fresh pork sausages cut into 1-inch pieces, a large onion sliced into rings, cubed raw potatoes, a large peeled carrot cut into half moons, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of golden chicken broth, a small white bowl of dark Irish stout, fresh chopped parsley sprinkled beside, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Thick sliced bacon adds smoky depth and renders fat that flavors the entire stew.
Pork sausages: Fresh sausages bring juiciness and spice; Irish bangers are ideal if you can find them.
Onion: Sliced onions add sweetness and balance the richness of the meat.
Potatoes: Cubed potatoes absorb the broth and bring comforting heartiness.
Carrot: The subtle sweetness of carrots brightens the stew naturally.
Salt and pepper: Essential to bring out all the savory flavors.
Chicken broth: A low sodium broth forms a flavorful yet delicate base for slow cooking.
Guinness stout: This dark Irish beer gives the stew its signature malty, rich flavor.
Parsley: Fresh parsley adds a pop of color and fresh herbal brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Irish Dublin Coddle with Bacon and Sausage Recipe is how flexible it is. Feel free to tweak it based on what you have on hand or your personal taste preferences—coddle is all about comforting, hearty goodness that suits you.

Variation: For a little extra kick, I love adding a pinch of red pepper flakes or a diced fresh chili when cooking the bacon. It adds a subtle spicy warmth that balances beautifully with the rich Guinness stout.
Gluten-Free Option: Simply use gluten-free sausages and confirm the stout is gluten-free (some brands offer that). The rest of the ingredients are naturally gluten-free, making it easy to adapt.
Vegetarian Twist: Swap out the bacon and sausages for hearty smoked tofu and vegan sausages. Use vegetable broth instead of chicken broth and skip the Guinness for a deeply satisfying meatless version.
Seasonal Boost: In fall or winter, toss in some chopped parsnips or turnips along with the carrots for extra root veggie goodness and a subtle sweetness that plays well with the savory flavors.

Step-by-Step: How I Make Spicy Irish Dublin Coddle with Bacon and Sausage Recipe

A bowl with a colorful striped pattern holds a stew made of several layers: the bottom layer is a clear, brown broth, filled with chunks of yellow potatoes scattered throughout. Mixed in are small round pieces of meatballs with a smooth texture, and bits of cooked bacon that add a crispy, reddish-brown layer on top and between the potatoes and meat. The bowl sits on a white marbled surface, with white bread slices and fresh green cilantro nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare

Begin by setting your oven to 300°F. Slow cooking at this temperature is key to getting that tender, melt-in-your-mouth texture the Dublin Coddle is famous for. While the oven warms up, gather and prep all your ingredients so you're ready to go—slice the bacon into ½-inch pieces, cut sausages into 1-inch chunks, slice the onion, cube the potatoes, and slice the carrot into half-moons.

Step 2: Cook the Bacon Until It’s Halfway Done

Place the thick sliced bacon pieces into a large Dutch oven over medium heat. Cook slowly, allowing the fat to render out gently—this usually takes a few minutes. You want the bacon to be partially cooked but not crispy yet. This step builds a rich, flavorful base for the stew and infuses the fat with meaty goodness.

Step 3: Add the Pork Sausages and Brown

Toss in the sausage pieces with the bacon. Keep the heat at medium and cook together until the sausages lose their pink color and start browning slightly—this should take about 5 to 7 minutes. Stir occasionally to ensure even cooking. This step adds fabulously savory notes that make every bite satisfyingly hearty.

Step 4: Incorporate Vegetables, Seasonings, and Liquids

Next, add the sliced onions, cubed potatoes, and carrot slices right into the pot. Sprinkle in the salt and pepper to season everything evenly. Pour in the chicken broth and ½ cup of Guinness stout. Give it all a good stir so the ingredients are well combined and start to blend flavors. Then, bring the entire mixture to a boil on the stovetop—this jumpstarts the cooking process before we move to the oven.

Step 5: Slow Braise in the Oven

Cover your Dutch oven with a tight-fitting lid and place it carefully into the preheated 300°F oven. Let it cook low and slow for about 3 hours. During this time, the flavors marry beautifully, and the potatoes along with the meats become wonderfully tender and melded into a rich, comforting stew you’ll crave again and again.

Step 6: Garnish and Serve Warm

When your coddle is done, remove it from the oven and sprinkle the chopped parsley over the top for a fresh, bright finish. Serve it up hot, ideally with some crusty bread to soak up the flavorful broth. This Spicy Irish Dublin Coddle with Bacon and Sausage Recipe is pure comfort in a bowl.

Top Tip

Mastering the perfect Spicy Irish Dublin Coddle with Bacon and Sausage Recipe is all about layering flavors and patience. Here are some tips that have truly elevated my version of this classic Irish stew.

Rendering Bacon Fat: Cooking the bacon until the fat is mostly rendered but not fully crisp allows the stew to absorb rich smoky flavor without becoming greasy or overly salty.
Choosing the Right Sausages: Using fresh pork sausages that are cut into 1-inch pieces helps them brown nicely and keep their juicy texture after hours of slow cooking.
Slow Cooking at Low Heat: Braising the stew at 300°F for a full three hours gives the potatoes, carrots, and meat time to meld and become tender without falling apart.
Avoiding Overmixing: While tossing the ingredients to coat is important, avoid stirring too much during cooking to maintain the integrity of the potato cubes and sausage pieces.

How to Serve Spicy Irish Dublin Coddle with Bacon and Sausage Recipe

A white round pot is shown in four stages of cooking. In the first stage, the pot is filled with raw pieces of sausage, light pink with some brown parts. In the second stage, chunks of yellow potatoes and sliced orange carrots are added on top of the sausage, bright and fresh. In the third stage, the pot contains sausage slices, potatoes, and carrots mixed and partly cooked in a light broth, showing soft textures and a slightly glossy look. In the final stage, the dish is fully cooked, with the sausage browned, potatoes and carrots soft, all mixed in a thick brown sauce with green herbs sprinkled on top. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped parsley brightens up the rich, savory stew with a burst of color and fresh aroma. For a touch of heat, a sprinkle of crushed red pepper flakes or a dash of smoked paprika pairs beautifully with the hearty flavors. Some like a squeeze of fresh lemon juice to cut through the richness just before serving.

Side Dishes

Serve your Dublin Coddle alongside warm, crusty soda bread or rustic brown bread to soak up the delicious broth. A simple green salad with a mustard vinaigrette offers a crisp contrast, while buttered green peas or sautéed cabbage add a lovely traditional Irish touch.

Make Ahead and Storage

Storing Leftovers

Allow the Spicy Irish Dublin Coddle with Bacon and Sausage Recipe to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 4 days, making it a fantastic option for easy weekday meals.

Freezing

Freezing is not recommended for this stew because the potatoes can become mushy upon thawing and reheating. However, if you must freeze, consider removing the potatoes beforehand or freezing the stew without them for better texture retention.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally until warmed through. Alternatively, place the covered stew in an oven preheated to 300°F for about 30 minutes, which helps maintain the hearty texture and infused flavors.

Frequently Asked Questions:

Can I make this recipe without Guinness?

Absolutely! You can substitute the Guinness with extra chicken broth. The stew will still be delicious, though it may lack the deep, malty richness that the stout provides.

What type of sausages are best for Dublin Coddle?

Traditional Irish pork sausages, often called bangers, are the ideal choice for an authentic flavor. If you can’t find those, any fresh pork sausage will work well.

How do I avoid mushy potatoes in this stew?

Cut the potatoes into firm cubes and slow-cook at a low temperature. Avoid stirring too much during cooking to keep the pieces intact. Also, it’s best not to freeze the stew as freezing tends to break down the potato texture.

Can I prepare this dish ahead of time?

Yes! You can make it a day ahead, store it in the fridge, and gently reheat. The flavors actually develop further after resting, making it a great make-ahead comfort meal.

Final Thoughts

There’s something truly special about a slow-cooked stew like the Spicy Irish Dublin Coddle with Bacon and Sausage Recipe. It's more than just a meal — it's a cozy, heartwarming experience that brings people together around the table. Whether you’re honoring tradition or making new memories, this dish never fails to satisfy with its rich flavors and comforting textures. So simmer away, pour yourself a pint (or not), and enjoy every hearty bite!