Dublin Kitchen · Sausage and Potato Stew
Dublin Coddle
📷 Closely related photo — Photo: Anke Klitzing / Wikimedia Commons · CC BY-SA 4.0
It is said to have been a favourite of Jonathan Swift, and it turns up in the Dublin writing of James Joyce and Seán O'Casey.
Pork sausages and rashers are layered with sliced potatoes and onions, then gently simmered rather than fried, so nothing browns and everything stays soft and pale. It's traditionally a Saturday-night dish, but market cafes and pubs across Dublin serve it year-round in big, cheap bowlfuls.
Why it's made this way: It grew out of Dublin's working-class kitchens, where families made a filling meal from whatever cheap cuts and leftovers were on hand, gently coddled rather than cooked hard.
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