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Dublin Coddle Recipe


1 lb. sliced bacon,
2 lb. pure pork sausage links,
2 onions, sliced,
4 cloves of garlic,
5 large potatoes, cut to large chunks,
2 carrots, thickly sliced,
1 bouquet garni (thyme, bay leaf and sage tied with a string),
2 quarts chicken stock,
1 tbsp. fresh chopped parsley,
1/3 cup heavy cream,
salt and pepper to taste.


Arrange the bacon on a baking tray over parchment paper and roast it until crisp. Preserve the bacon fat. Brown the sausage, onion, garlic and carrots in a skillet with the bacon fat. Remove from heat and add everything to pot. Add also the bunch of herbs (bouquet garni), potatoes and chicken stock. Season with salt and pepper. Cook 1 1/2 hours over moderate heat; do not boil. At the last 5 minutes of cooking add the cream to the coddle. Remove the herbs bunch and sprinkle with chopped parsley. This Dublin coddle recipe serves 6 people.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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