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 craving something hearty, comforting, and packed with layers of flavor, this Spicy Irish Dublin Coddle Recipe is just the thing. Imagine tender sausages and bacon mingling with soft potatoes and onions, all slow-cooked to perfection in a rich Guinness-infused broth. It’s the kind of meal that warms you up 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 absolutely adore making this spicy take on the classic Dublin coddle — it’s effortless but feels like a big, warm hug in a bowl. Whether it’s a chilly evening or you want to impress friends with traditional Irish flavors, this recipe hits all the right notes.

Comfort Food at Its Best: Slow-braised goodness that melds savory bacon, sausages, and veggies for tender, flavorful bites.
Simple Ingredients: Easy to find pantry staples plus a splash of Guinness or your favorite stout.
One-Pot Wonder: Everything cooks together in a single Dutch oven for minimal cleanup.
Perfect for Leftovers: Flavors deepen overnight, making it even better the next day.

Ingredients & Why They Work

When you’re shopping for ingredients, look for fresh pork sausages and thick-cut bacon to really get that meaty, rich flavor that makes Dublin coddle so memorable. I also recommend a good-quality dark stout like Guinness to add that iconic depth.

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 slices render ample fat and add smoky richness to the stew.
Pork sausages: Fresh and juicy, these bring hearty texture and savory flavor; bangers work perfectly if you find them.
Onion: Sliced onions soften and sweeten as they slow-cook, balancing out the meatiness.
Potatoes: Cubed potatoes soak up all those broth flavors while staying tender but not mushy.
Carrot: Adds slight sweetness and a pop of color to the dish.
Salt: Enhances all the natural flavors—feel free to adjust to your taste.
Pepper: Provides subtle heat and balances the richness.
Chicken broth: The savory base that carries the flavors and keeps everything moist during braising.
Guinness (or dark stout): This is the secret weapon for a deep, slightly bitter, malty note that elevates the traditional stew.
Parsley: Fresh chopped parsley adds a bright, herbal finish to each serving.

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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 parts about making this Spicy Irish Dublin Coddle Recipe is how easy it is to tailor it to your taste. Whether you're craving extra heat or prefer a milder, more traditional stew, there’s room to make this comforting dish your own.

Spicy Kick: I love adding a pinch of smoked paprika and a dash of cayenne pepper when I toss in the seasoning. It gives the coddle a subtle warmth that perfectly balances the richness of the bacon and sausage.
Vegetarian Twist: For a meat-free version, swap out the bacon and sausages for hearty smoked tofu and a medley of root vegetables like parsnips and turnips. Just skip the Guinness or make sure to use a vegan stout.
Layered Classic: If you want to stick closely to tradition, try layering the bacon, sausages, onions, and potatoes in the Dutch oven rather than mixing everything together before cooking. It looks beautiful and creates lovely, distinct layers of flavor.
Subtle Swap: Not a fan of beer? Simply replace the Guinness with extra chicken broth – the stew will still be rich and satisfying, just a bit lighter on the malty notes.

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: Warm Up the Kitchen – Preheat the Oven

First things first, get your oven ready by preheating it to 300°F. This low and slow temperature is key to braising the coddle gently, allowing all the hearty flavors to meld beautifully over time. It sets the stage for tender meat and silky potatoes.

Step 2: Sizzle the Bacon Just Right

In your trusty 6-quart Dutch oven, add the thick-sliced bacon pieces over medium heat. Cook them until they've released most of their fat but aren't crispy yet – this usually takes about 5-7 minutes. You want the bacon to still have some chew because it will finish cooking in the oven, soaking up all those wonderful juices.

Step 3: Brown the Sausages

Next, add the pork sausage chunks to the pot with the bacon. Stir and cook them until they’re no longer pink and just starting to get a touch of color. This step locks in flavor and ensures a nice texture once braised. It should take about 5 minutes, so keep an eye on them—you want golden edges, not burned bits.

Step 4: Bring the Veg and Broth Together

Now, stir in the sliced onions, cubed potatoes, and carrot half moons. Sprinkle on the salt and pepper, pour in the chicken broth and Guinness stout, then gently toss everything to combine. You’ll notice the aroma deepen as the Guinness infuses the broth—this adds that classic Irish richness with a subtle malty bitterness.

Step 5: Slow Braise for Deep Flavor

Cover your Dutch oven with the lid and place it in the preheated oven. Let it braise low and slow for 3 hours. During this time, the potatoes will soften to creamy perfection, the sausages and bacon will become tender and juicy, and the flavors will meld into a comforting, hearty stew that’s signature to this Spicy Irish Dublin Coddle Recipe.

Step 6: Freshen Up Before Serving

When your coddle is perfectly braised, take it out of the oven and sprinkle the chopped parsley on top. This bright green garnish adds a lovely fresh note and a pop of color against the warm, golden hues of the stew. Serve it straight from the pot for a cozy, soul-satisfying meal that’s ready to enjoy.

Top Tip

Mastering the Spicy Irish Dublin Coddle Recipe is all about layering flavors and cooking low and slow. These tips will help you get that perfect balance of tender meats, soft potatoes, and rich broth every time.

Low and Slow Cooking: Cooking at 300°F for 3 hours allows the bacon and sausages to infuse their smoky flavors deeply into the broth while keeping the potatoes tender but intact.
Choosing Sausages: I learned that using authentic Irish bangers really boosts the stew’s character, but any good-quality pork sausage will work well if you can't find them.
Don’t Rush the Searing: Partially cooking the bacon and sausages first helps render fat and caramelize the meat, adding a wonderful depth before the slow braise.
Skip Freezing Potatoes: From experience, freezing this stew results in mushy potatoes. It’s better to refrigerate and enjoy within 4 days for the best texture and flavor.

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

Freshly chopped parsley sprinkled over the top brings a burst of color and a fresh herbal note to balance the hearty richness. For some added zest, a squeeze of lemon or a dash of cracked black pepper works wonders. If you like a little heat, a pinch of crushed red pepper flakes or a drizzle of hot sauce complements the “spicy” twist beautifully.

Side Dishes

Traditional Irish soda bread or a crusty rustic loaf is perfect for dipping into the luscious broth. To round out the meal, serve with lightly buttered steamed green beans or sautéed kale—it adds a lovely fresh contrast to the rich stew. For a rustic feel, creamy mashed potatoes can also be served alongside if you want extra indulgence.

Make Ahead and Storage

Storing Leftovers

Allow your Dublin Coddle to cool completely before transferring to an airtight container. Stored in the fridge, it will keep well for up to 4 days, retaining all its cozy flavors and tender texture.

Freezing

Freezing isn’t recommended because the potatoes tend to break down and become mushy. However, if needed, store the stew in airtight freezer-safe containers for up to 3 months, but expect some texture changes upon reheating.

Reheating

The best way to reheat leftovers is gently on the stovetop over medium-low heat or in a 300°F oven for about 30 minutes until warmed through. This slow reheating helps maintain the stew’s luscious texture without drying it out.

Frequently Asked Questions:

Can I use other types of beer instead of Guinness in the Spicy Irish Dublin Coddle Recipe?

Yes, you can substitute Guinness with any dark stout or even a brown ale. If you want to avoid beer altogether, simply replace it with extra chicken broth for a milder but still delicious flavor.

What’s the best way to prevent the potatoes from getting mushy?

Cut potatoes into uniform cubes and cook the stew slowly at 300°F. Avoid freezing leftovers to preserve their texture. Slow braising helps them become tender yet maintain their shape perfectly.

Can I make this recipe spicier?

Absolutely! You can add a pinch of cayenne pepper, some crushed red chili flakes, or even a diced fresh chili when adding the onions for that extra kick that complements the rich flavors.

Is it okay to layer the ingredients instead of mixing them before oven braising?

Yes! For a more traditional approach, layer the bacon, sausages, onions, and potatoes in the pot before adding liquids. This method adds a nice visual appeal and can slightly alter the texture, offering a lovely variation.

Final Thoughts

There’s something incredibly comforting about a warm bowl of Spicy Irish Dublin Coddle Recipe—it's like a hug in food form. Whether you’re feeding family or entertaining friends, this slow-cooked stew brings rich tradition and vibrant flavors to the table with ease. Give yourself the gift of time and let the oven do the magic; your taste buds will thank you!