Name: Spicy Irish Dublin Coddle 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)

If you’re in the mood for something warm, hearty, and just a bit adventurous, then this Spicy Irish Dublin Coddle Recipe is exactly what you need. It’s a cozy stew packed with comforting flavors and a slow-cooked depth that hugs you from the inside out.

A white pot filled with a stew that has about four layers of visible ingredients: large yellow potato chunks, orange carrot slices, pieces of browned sausage, and small bits of cooked bacon all mixed together in a brown broth. Inside the pot, a wooden spoon lifts some stew showing the consistent mix of potatoes, sausage, carrots, and bacon. The inside edge of the pot is stained with cooked food marks. The pot sits on a white marbled surface with a small bunch of green parsley visible nearby. 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 Recipe
Top Tip
How to Serve Spicy Irish Dublin Coddle Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Irish Dublin Coddle Recipe

Why You'll Love This Recipe

I remember the first time I made this Dublin Coddle – the rich aroma of the Guinness mingling with bacon and sausage instantly made our kitchen feel like a tiny Irish pub. It’s genuinely one of those dishes that makes everyone gather around the table with smiles.

Comfort food at its finest: Think tender pork sausages and bacon slowly braised with potatoes and veggies — pure warmth in a bowl.
Easy to prep: Mostly throw-it-all-in-one-pot kind of cooking, leaving you more time to relax or catch up with guests.
Rich, layered flavors: The Guinness stout adds that special Irish touch that deepens the savory goodness without overpowering.
Feeds a crowd: This recipe yields 6 hearty servings — perfect for family dinners or leftovers that taste just as good the next day.

Ingredients & Why They Work

When shopping for this dish, look for fresh, good-quality ingredients — thick sliced bacon and fresh pork sausages make all the difference. A dark Irish stout like Guinness brings authenticity and depth, but if you can’t find it, no worries. Everything else is simple, familiar, and hearty.

Flat lay of thick sliced bacon pieces, fresh pork sausages cut into chunks, a large onion sliced into rings, cubed raw potatoes, a peeled large carrot cut into half moons, a small white bowl with coarse salt, a small white bowl with cracked black peppercorns, a small white bowl filled with golden chicken broth, a small white bowl containing dark Irish stout beer, and a few sprigs of freshly chopped parsley, each ingredient neatly 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 to render delicious fat that flavors the whole dish without becoming too crispy early on.
Pork sausages: Fresh and cut into chunks, they add juicy, hearty meatiness—traditional Irish bangers work great if you can find them.
Onion: Adds subtle sweetness and body as it slowly softens and melds with the other ingredients.
Potatoes: The starchy base that soaks up all those savory juices as they braise to tender perfection.
Carrot: A touch of natural sweetness and color to balance the savory meats.
Salt & pepper: Simple seasoning that enhances all natural flavors; adjust to your taste.
Chicken broth: Provides a gentle savory liquid base that helps everything come together without overpowering.
Guinness stout: Key ingredient that brings that signature Irish richness and a slightly bitter edge, deepening the stew’s flavor.
Parsley: Fresh and bright, used as a finishing touch to lift the dish and add a pop of color.

📝

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

The beauty of this Spicy Irish Dublin Coddle Recipe is how easily it adapts to your tastes. Whether you want to dial up the heat or add a seasonal twist, it’s all about making this hearty stew your own cozy comfort food.

Spicy Kick: I love adding a pinch of cayenne pepper or some chopped fresh chili peppers to the stew for an extra warming heat. It wakes up the traditional flavors in such a fun way!
Vegetable Boost: For a more colorful and nutritious twist, try adding parsnips or turnips along with the carrots. They add a lovely earthiness that complements the bacon and sausage beautifully.
Meat Alternatives: If you want to make a lighter version, swap out the pork sausage for chicken sausage or use turkey bacon. The stew still feels indulgent but with a leaner profile.
Beer-Free Version: No Guinness? No problem! Simply replace the stout with extra chicken broth for a milder but still comforting flavor.

Step-by-Step: How I Make Spicy Irish Dublin Coddle Recipe

The image shows a bowl of stew with large chunks of yellow potatoes and round pieces of brown sausage mixed throughout a rich-looking broth. There are small bits of browned meat scattered on top of the potatoes and sausage, adding texture and a savory feel. The bowl is ceramic with blue, brown, and cream stripes inside. In the background, slices of white bread are stacked on a wooden board and part of another bowl with the same stew is visible. The whole scene is set on a white marbled surface with some green parsley leaves around for color contrast. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Get Set

Start by preheating your oven to 300°F. This low temperature is perfect for slow braising, allowing all those rich flavors from the bacon, sausage, and Guinness to mingle beautifully over time.

Step 2: Render the Bacon to Perfection

Place the thick sliced bacon pieces into a large Dutch oven over medium heat. Cook until the fat renders out and the bacon is halfway cooked but still tender. You want it to release its luscious flavor without becoming crispy at this stage. This slow start is key for building the stew’s base.

Step 3: Brown the Sausage

Next, add your pork sausages cut into 1-inch pieces right into the pot with the bacon. Cook them until the sausages lose their pink color and just begin to brown. This adds depth and caramelized flavor that’s essential to the dish.

Step 4: Add Vegetables and Liquids

Now, toss in the sliced onion, cubed potatoes, carrot half moons, salt, and pepper. Pour in 1½ cups of low sodium chicken broth and ½ cup of Guinness stout. Stir gently to combine everything well, then bring the mixture to a boil on the stovetop. The aroma at this point will have your kitchen smelling like a traditional Irish pub—warm and inviting.

Step 5: The Magic of Slow Braising

Cover your Dutch oven with its lid and carefully transfer it to the preheated oven. Let it braise slowly for a full 3 hours. This long, gentle cooking time is what makes the meat tender and allows all the flavors to fully marry into a rich, comforting stew.

Step 6: Garnish and Serve Up Some Warmth

Once your Dublin Coddle is fully cooked and fragrant, remove it from the oven. Sprinkle chopped fresh parsley over the top for a pop of color and freshness. Serve it hot, savor each spoonful, and enjoy the cozy Irish comfort in every bite.

Top Tip

Getting the most out of your Spicy Irish Dublin Coddle Recipe is all about the little details that bring out those classic Irish flavors while keeping the dish hearty and comforting.

Rendering Bacon Fat Properly: Cook your thick sliced bacon slowly over medium heat until it’s halfway done. This renders enough fat for flavor without making the bacon too crispy too soon, which ensures juicy bites throughout the stew.
Choosing the Right Sausages: >I’ve learned that using authentic Irish bangers or quality fresh pork sausages really lifts the dish. Avoid pre-cooked or overly processed sausages — fresh makes all the difference.
Layering Ingredients: >Instead of mixing everything in one go, try layering the bacon and sausage on the bottom, followed by onions and potatoes. This technique makes for more beautiful textures and a traditional presentation.
Patience with Braising: >Don’t rush the 3-hour slow braising at 300°F. This low and slow approach is key to tender meat and rich, well-blended flavors without drying anything out.

How to Serve Spicy Irish Dublin Coddle Recipe

The image shows four stages of cooking meatballs stew in a white pot on a white marbled surface. In the first frame, raw pink meatballs and chopped bacon are placed at the bottom of the pot. The second frame adds two layers on top: bright yellow potato cubes and orange carrot slices spread evenly over the meatballs. The third frame shows the pot filled with the same layers now drowned in a light broth, creating a mix of soft textures and a pale yellow color floating around the meatballs, potatoes, and carrots. In the last frame, the stew is fully cooked, with browned meatballs resting on a rich, thick sauce with softened potatoes and carrots, all topped with finely chopped green herbs scattered across the surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped parsley is a must for that burst of color and freshness on top. For a little extra heat, consider a light sprinkle of crushed red pepper flakes or a dash of smoked paprika. A wedge of crusty Irish soda bread on the side is perfect to soak up the delicious broth.

Side Dishes

Serve your Dublin Coddle with traditional sides like steamed green cabbage or buttered peas for a full Irish experience. Roasted root vegetables or a simple garden salad also complement the richness without overpowering the stew.

Make Ahead and Storage

Storing Leftovers

Let the coddle cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 4 days, maintaining its flavor and texture wonderfully.

Freezing

While freezing isn’t ideal due to the potatoes becoming mushy, you can freeze the dish in an airtight container for up to 3 months if needed. Just be aware there may be some texture compromise, especially in the veggies.

Reheating

Reheat your leftovers gently in the oven at 300°F for about 30 minutes until warmed through. Alternatively, warming on the stovetop over low heat works well to avoid overcooking the sausage or drying out the bacon.

Frequently Asked Questions:

Can I substitute the Guinness in the recipe if I don’t drink alcohol?

Absolutely! You can replace the Guinness with an equal amount of additional chicken broth. While the flavor won’t be as robust or malty, your Spicy Irish Dublin Coddle Recipe will still taste delicious and comforting.

What’s the best sausage to use for an authentic Dublin coddle?

Traditional Irish pork sausages called “bangers” are the best choice. If you can find them, they give the stew a very authentic flavor and texture. Otherwise, fresh pork sausages work wonderfully too.

Is it okay to layer the ingredients or should I mix them before cooking?

Both methods work fine! Layering the ingredients (bacon and sausage first, then onions and potatoes) is more traditional and helps maintain textures. Mixing everything together is easier and still results in a delicious stew.

Can I make this stew ahead of time?

Yes! You can prepare the stew in advance, then cool and store it in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors have more time to meld.

Final Thoughts

There’s something truly special about sitting down with a warm bowl of Spicy Irish Dublin Coddle Recipe on a chilly day — it’s like a big Irish hug in food form. This dish brings together hearty bacon, savory sausages, and tender potatoes in a rich broth that speaks to tradition and comfort. Whether it’s a family dinner or a cozy night in, I hope this recipe warms your heart just as much as your belly. Sláinte!