Dublin Coddle

"One of Eire's finer contributions to the culinary world. This stuff will stick to your ribs."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by chriscddo photo by chriscddo
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
1hr 30mins




  • Heat some oil in a pan, add onions and garlic and fry until soft.
  • Put sausages, bacon, potatoes, and carrots in the pan with the onions and garlic.
  • Cover with cider and cook over moderate heat for 1 hour.

Questions & Replies

  1. Can I use apple juice? Store-bought cider doesn't taste much more tangy than plain apple juice, and it's hard to find out of season.
  2. Can I use nonalcoholic?
  3. How much cider is added?
  4. What kind of herbs and how much. Looks like a great Recipe looking forward to making it.


  1. I am Irish, living in Wexford. i have to say that this recipe sounds wonderful but is not authentic. Sausages, bacon, carrots, onions, beef stock cube are the only ingredients in a true Dublin coddle. occasionally the vegetables will be substituted with whatever is to hand, but generally the list i have given is the original. maggie
  2. WOW! It was sooo good that I ate 2 bowls when it was done cooking. I used 1/2 hot pork and 1/2 regular but the cider really balanced out the hot pork nicely. I'm now trying to figure out ways to slim it down before I'm the size of Dublin.
  3. Honestly, I was very skeptical on cooking the whole thing in hard cider. However, it turned out fantastic! I used Woodchuck Hard Cider for this recipe. After an hour of simmering, the ingredients absorbed the sweetness from the cider, leaving a wonderful alcohol aroma in the soup. My DH loved it! Thanks for the recipe!
  4. This was a wonderful tummy warmer. We took some liberties with the recipe and used chicken sausages. I also added in Yukon Gold potatoes that were scrubbed and sliced, but not peeled. There was no cider (hard or not) to be found, so I substituted with half apple juice and half chicken stock. The result was delicious! Thank you Miller, you are remembered fondly and missed greatly.
  5. I thought I'd better get my review in for this. It's become a staple around our house. Wonderful for breakfast, lunch or dinner. Sometimes we vary it by melting some cheese over the top.


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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