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Dublin Coddle | Traditional Stew From Dublin, Ireland | TasteAtlas
Dublin Coddle | Traditional Stew From Dublin, Ireland | TasteAtlas
Dublin Coddle | Traditional Stew From Dublin, Ireland | TasteAtlas
Dublin Coddle | Traditional Stew From Dublin, Ireland | TasteAtlas

Dublin Coddle

Consisting of sausages, onions, slices of bacon called rashers, and potatoes, Dublin coddle is a typical winter dish. The name probably comes from the French word caudle, meaning to boil gently, while the origin of the dish dates back to the 1700s.


Allegedly, it originated from the habit of one-pot cooking employed by the sailors of Ringsend and was a favorite of both Jonathan Swift and Seán O'Casey, as well as mentioned in the works of none other than James Joyce himself. It was invented as a way to use leftovers and was typically prepared in bigger cities where it gained popularity because it was so easy to make.


Additional ingredients traditionally include barley and seasoning, consisting only of salt, pepper, and parsley, but nowadays carrots, other root vegetables, tomatoes, cream, and some Guinness stout for the broth are common additions.  Read more

However, depending on the added ingredients, Dubliners recognize three kinds of coddle — the white, the brown, and the black coddle. The white coddle is just your basic sausages, onions, bacon, and potatoes with some seasoning, while the brown version has either Oxo cubes, beef stock, or oxtail soup added to the mix, which some Dubliners consider a sacrilege.


The black coddle, on the other hand, is hardly seen today as it's a remnant of a bygone era. In any case, no matter what kind of coddle is being served, it goes best with soda bread and a pint of Guinness.