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Dublin Coddle

Course Soup/Stew
Cuisine Irish
Author Eric Samuelson


  • 1 quart vegetable stock or broth homemade if possible
  • 1 lb pea meal bacon sliced
  • 1 lb Irish style bangers or sausage
  • 3 medium carrots peeled, cut on the bias
  • 4 Russet potatoes peeled and diced
  • kosher salt and black pepper to taste
  • cooking oil I use grape seed
  • ½ head cabbage shredded (optional)


  • Bring an oiled frying pan to medium high heat. Add the sausage, Flip until browned on each side. Then add the bacon and brown each side.
  • Cut the meat into bite sized pieces.
  • Add the vegetable stock to a large pot along with the meat, carrots, and potatoes. Bring to a boil. Then reduce to a simmer, cover and cook for 1 hour.
  • Season with kosher salt and black pepper to taste.
  • Add shredded cabbage when serving (optional)