Dublin Coddle

I never knew this had a name other than Glenn’s night to cook.  And he does it well, don’t get me wrong, but this is one of his better dishes.  While searching out Irish dishes for my daughter’s requested meal, I was surprised to learn that this dish is a favourite standard in the Dublin pubs.  It is extremely affordable and easy to make, and like most Irish cuisine, it is very hearty and filling.


1 pound pork sausage

1 pound bacon

1 – 2 ham hocks

1 cup water

5 baking potatoes

1 yellow onion

Salt, Pepper, Parsley, seasoning to taste

  • In a medium pot over medium heat, bring ham hocks to boil in water.  Reduce heat and allow to simmer for 30 minutes covered.
  • Remove ham hocks and discard.
  • Slice sausage into 1/2 inch pieces and add sausage to ham broth.
  • Slice bacon into 1/2 inch strips and add to broth.
  • Cover and allow to simmer for ten minutes.
  • Remove meat from broth, set aside.
  • Peel potatoes and slice into 1/2 inch slices.  Lay into broth over medium heat.
  • Peel onion and chop into 1/4 inch chunks.  Add to broth mixture.
  • Lay meat over onion and potato mixture and cover.
  • Allow to simmer for one hour.
  • Add salt and pepper and serve.


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