56 Reviews

Looking over the recipe I wasn't sure that this would have much flavor, but decided to give it a try anyway. (Besides, I could always add more herbs later or next time.) Surprisingly it had excellent flavor for all its simplicity, I used Better than Boullion for the stock cube since it has the best flavor of anything I've ever tried. I ended up in a rush, so I didn't brown the bacon and I used a smoked sausage and it still had excellent flavor. I placed everything in a slow cooker on high (it's a newer one so it cooks hotter), reduced the liquid by half, and it was done in about 3-4 hours.

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Vyrianna September 18, 2015

I recently returned from Dublin, where I had coddle at a pub for the first time. I have made this recipe twice and find it delicious and authentic. It is difficult to find ham bullion cubes where I live, but the addition is worth the effort of acquiring them. The sausages are the important ingredient and should be a good quality. This recipe is worth experimenting with, but I wouldn't stray far from the basic instructions.

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haroldmcgrath August 24, 2015

I made this for St. Patrick's Day Dinner and it was wonderful. I used good ingredients, authentic Irish Bangers (pork sausages) and organic veggies. I also added to the top a layer of cabbage (I was also cooking corned beef). I didn't use parsly, but I did use home grown sweet basil from my garden. Mmmmm. What I shared with friends and family got rave reviews.

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Jim H. March 20, 2015

Excellent! I modified and roasted the sausage links in the in the oven, added roasted red pepper and used a red wine reduction to cook the onions in. Took about one hour. Will definitely make again!

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Anecia H. March 17, 2015

This was very good, but it felt like it was missing something to make it perfect--maybe something a little acidic? I may try substituting cider for the broth next time. (Thinking about it, this may be because I used the sweet onions that I had in the pantry...) Thank you for a good dinner!

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Dwynnie March 13, 2015

this is incredible...so tasty...I added a few mushrooms and a parsnip...I used bisto gravy mix instead of the cube...you gotta try it....

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Chef Reg Jones March 12, 2015

Added Carrots and cider

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Mark Toussaint March 19, 2014

I made this yesterday for friends for St. Patrick's Day. Incredible recipe! I made it as directed in my hotpot with the addition of a small turnip and 3 carrots. I did use dry parsley as I didn't have fresh. Very flavorful and popular with my houseful: 5 adults and 1 child, with leftovers for 2 adults the next day. I served with a loaf of sourdough bread.

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Dr.JenLeddy March 18, 2014

Delicious! I added some bacon grease for taste to make up for the small amount of bacon I had on hand. Left it in the Crock Pot for over 3 hours, and we loved it!

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melissa1230 December 23, 2013

This is so good. I used a good turkey sausage (its what I had) and it was still really good. I will use a pork sausage next time, but this was nice. The onions and bacon are so good eaten with the potatoes. Yum! This all bakes up so delicious. AND its really easy, another bonus. Thank you for sharing with us. We loved it.

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mommyoffour July 09, 2013
Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot