Here is some comfort food that you will love. A Dublin Coddle is a rich, comforting, and humble Irish stew of pork sausage, barley, vegetables, and herbs.

The term “coddle” in the culinary world refers to cooking in liquid right below the boiling point. It is basically a slow and gentle cooking method that gives the food time to develop an intense flavor. This meal was particularly popular in the Nation’s capital, Dublin, hence the name used for this spectacular recipe.

Dublin coddle is a classic Irish dish that dates back to the 17th century and typically was served towards the end of the week to make good use of any extra rashers and bangers, (otherwise known as bacon and sausage).

This hearty and nutritious recipe has been a staple in Irish households for generations and is definitely worth a try! Pair this delicious Dublin Coddle with our Irish Brown Soda Bread recipe or our spelt Irish soda bread for a festive, fun, and traditional Saint Patrick’s day dinner.

What We Love About This Irish Coddle Recipe:

This recipe is so unique and delicious, some of the reasons why we love this recipe are:

It is hearty and will keep you full for hours.
Simple to prepare and store in the fridge. Leftovers have even more flavor!
It is the ultimate Irish-inspired comfort food!

If you like this recipe you will like our Irish beef and stout pies or our slow roasted lamb shoulder.

Ingredients Needed For Dublin Coddle with Barley:

This Dublin Coddle recipe requires a few ingredients, many of which you may already have on hand. The ingredients you will need to make this dish are:

Bacon Strips
Pork Sausages (Irish or English style if possible)
Onions and leeks
Black pepper
Fresh Thyme, parsley, garlic, and bay leaves
Barley
Carrots and potatoes
Beef Broth

How To Make Dublin Coddle with Barley:

This is a dish that is layered with of onions, pork sausages, leeks and thick slices of crisp bacon, also known as ‘rashers’. Fresh thyme, parsley, bay leaves and ground pepper are also included. Potatoes are added on the top layer and some Irish kitchens include carrots and barley as in our recipe.

Cook the bacon until it is crisp then set it aside.
Cook the sausages, turning them to brown evenly. Transfer the them to a plate to cool and then cut them in 2-3 pieces each.
Cook the onion slices until they are barely soft but not colored.
Layer the bacon, sausage and onions in the bottom of a large, oven-proof casserole dish or Dutch oven. Add fresh ground pepper to each layer. Add the leeks, herbs and garlic.
Sprinkle the barley around the edges and add the carrots and potatoes on the top. Pour in the beef broth and bring the pot to a boil.
Cover the pot with the lid and transfer to the preheated oven and cook for 3 hours or until the potatoes are tender.

The barley will slightly thicken the beef broth that is poured over the top. This pot of layered flavors will cook low and slow for as much as three hours either simmering on a back burner or in a low-temp oven until the vegetables are tender.

Chef’s Tips & Tricks for Recipe Success:

Use fresh ingredients for the absolute best results! We love to use fresh herbs in this dish for a more potent flavor. Although, if you don’t have any fresh herbs on hand, some dried seasoning will still taste great in this recipe.
A crockpot works too! This recipe is perfect for slow cooking and can be a lifesaver when you’re pressed for time. If you want to cook it in the slow cooker instead of the oven then cook it on low heat for 6 hours or on high heat for 4 hours.
If you have some trouble finding leeks at your local grocery store or dislike the taste of the vegetable, feel free to substitute scallions in place. These are a little easier to find and are pretty similar in flavor.
A little extra bacon flavor makes this dish so good! Definitely add more bacon drippings if needed while sauteing your onions in your sausage skillet. Bacon is packed in flavor and can provide some much needed oil to cook your onions to perfection.

Dublin coddle is traditionally served with Irish soda bread which is used to mop up the thick, rich juices and a cold, frosty glass of Guinness beer.

This recipe has been adapted from: The Complete Irish Pub cookbook

Frequently Asked Questions:

How do I store Dublin Coddle? What is the best way to reheat this recipe?

Dublin coddle can be stored in the refrigerator in an air-tight container for up to four days. Be sure to allow the coddle to cool down prior to placing it in the fridge.

In order to reheat this dish, use your microwave or stovetop. The stovetop is our preferred method because it does not lose as much flavor or overcook the dish.

Can I substitute pork in this recipe?

For those of you who are not fans of pork, you can still enjoy this delicious Irish Coddle recipe. Chicken or turkey sausages and bacon can be substituted in place as an alternative to pork in this dish.

If you are looking for a meatless version of this recipe, feel free to substitute vegan sausage or another plant-based protein in place.

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Dublin Coddle with Barley

A Dublin Coddle is a rich, comforting and humble Irish stew of pork sausage, barley, vegetables and herbs. It is cooked low and slow for several hours to develop an intense, rich flavor.

5 from 10 votes

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Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings: servings

Calories: 412kcal

Author: Pat Nyswonger

Ingredients

1 pound of bacon strips
8 pork sausages British style if possible
3 medium yellow onions sliced 1/4-inch thick
Black pepper grindings
2 medium leeks sliced 1/2-inch thick, white and light green
3-4 sprigs of fresh thyme
¼ cup chopped fresh parsley
3 bay leaves
3 cloves of garlic coarse chopped
½ cup barley hull-less or pearled
4 thick carrots scrubbed and cut into 2-inch chunks
3 pounds potatoes peeled and cut into large chunks
3 cups beef broth

Instructions

Preheat the oven to 400°F
Line a baking sheet with aluminum foil and place a wire rack on it. Lay the strips of bacon on the wire rack, transfer the rack to the oven and cook the bacon until it is crisp, about 15-20 minutes. Remove and place on a paper towel-lined plate to drain.
Reduce the oven temperature to 275°
In a large skillet set over medium-high heat, add 2 tablespoons of the bacon drippings and the sausages. Cook the sausages, turning them to brown evenly. Transfer the sausages to a plate to cool as they brown and when they are cool cut them in 2-3 pieces each.
Using the sausage skillet, lightly cook the onion slices until they are barely soft but not colored. You may need to add a little more bacon drippings.
Layer the bacon, sausage and onions in the bottom of a large, oven-proof casserole dish or Dutch oven. Add fresh ground pepper to each layer. Add the leeks, herbs and garlic. Sprinkle the barley around the edges and add the carrots and potatoes on the top. Pour in the beef broth and bring the pot to a boil. Cover the pot with the lid and transfer to the preheated oven and cook for 3 hours or until the potatoes are tender.