Dublin Coddle

For those who may not be familiar with this dish, I’d like to introduce you to what I like to call… cozy-comfort in a pot. Also known as Dublin Coddle.

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Dublin because it’s Irish. Coddle because it’s cooked low and sloooooowly.

Essentially Dublin Coddle is an Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions.  Ummm-YES! The simple basic pantry and fridge ingredients are layered in a large heavy pot and slowly cooked in the oven until perfection. I found out about Dublin Coddle via the internet last year when searching for St. Patrick’s Day dinner ideas and as you can guess… I bookmarked it in my brain to make and share with you.

It’s not quite March yet but on these cold nights what’s better than a hearty meal of meat and potato washed down with a Guinness? Nada.

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I ladled all this steamy goodness into bowls and served it with roasted Brussels sprouts and hunks of torn bread. After the dishes were done I curled up on the couch under 7 blankets and napped this meal off. If that’s even a thing. (please let it be a thing)

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Cut 10 strips of thick, slab bacon into 1-inch pieces.

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Place the bacon pieces into a large 5-quart Dutch oven and heat over medium to medium-low.

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In the meantime peel 3-1/2 pounds of russet potatoes. I like to leave a little skin on so it looks rustic.

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Slice each potato into 4 to 5 slices depending on the size of the potato. Keep them on the large side so they don’t turn to absolute mush in the oven. Place those into a bowl and move right on.

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Finely mince 2 tablespoons of parsley.

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And slice up 4 small-to-medium-ish or 2 good size yellow onions into rings.

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And buy GOOD pork sausage. I stopped by my favorite butcher/market because they carry all different kinds of sausages and picked up their house-made rustic version. But, feel free to use your favorite!

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Once the bacon is cooked and crispy…

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…use a slotted spoon and transfer the bacon to a paper towel lined plate. You know the drill… we’ve done this a time or two-hundred.

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To give the sausage a little color, lay them down into the hot bacon fat…

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Browning on both sides until deeply golden.

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Remove the sausages to a cutting board…

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Remove the pot off of the heat so the browned bits stuck on the bottom don’t burn.

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Cut each of the sausages into thirds.

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Layer in the onions, a pinch of black pepper and a sprinkle of parsley.

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Next add in the bacon…

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Sausages and another sprinkle of parsley…

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Then lastly add the potatoes, a pinch (or two) of both kosher salt and black pepper and the remaining minced parsley.

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Cover with 2 cups of low-sodium chicken broth…

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Cover and bring the liquids to a boil before sliding into a preheated 300 degree oven for 1 hour and 30 minutes.

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Give it a toss, sprinkle with more parsley for a pop of green and coarse ground black pepper if you’re up to it and then serve immediately, piping hot.

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Can I just say crusty bread is a total must for sopping up the heavenly broth?! Unless you prefer to tip the bowl back and sip. Be my guest… you can’t really go wrong either way.

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One pot. One fabulous dinner.

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And helloooo…. bacon and pork sausage in one meal is basically food nirvana. Do it.


Enjoy! And if you give this Dublin Coddle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 4 to 6 depending

Dublin Coddle

An Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours


  • 10 strips thick-cut applewood bacon, cut into 1-inch pieces
  • 1-3/4 pound (about 5) quality pork sausage
  • 4 small yellow onions, sliced
  • 2 tablespoons minced fresh parsley
  • 3-1/2 pounds russet potatoes, roughly peeled and diced into large bite-size pieces
  • kosher salt
  • black pepper
  • 2 cups low-sodium chicken broth


  1. Preheat oven to 300 degrees.
  2. Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
  3. Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
  4. Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
  5. Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
  6. Remove and ladle into bowls with a little of the broth abd serve immediately with crusty bread.

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35 Responses to “Dublin Coddle”

  1. #
    KathrynR @ anotherfoodieblogger@wordpress.com — February 25, 2015 at 2:03 am

    OMG to die for, thanks! I think I’ll throw this in my repertoire! Bacon, potatoes, pork? What is not to love???

  2. #
    Elizabeth — February 25, 2015 at 7:15 am

    Looks great thanks..I will use chicken sausage & leave out the bacon..a bit healthier lol

    • Laurie McNamara replied: — February 25th, 2015 @ 9:33 am

      Hi Elizabeth! The bacon does add a delicious smoky flavor… You could always cut back on the amount of bacon called for or even use good quality turkey bacon too! Enjoy!

  3. #
    Lauren @ Climbing Grier Mountain — February 25, 2015 at 9:23 am

    Yeah, I’m going to need the entire pot, please?!

  4. #
    Nancy Long — February 25, 2015 at 9:29 am

    are you using breakfast sausage, Italian style or smoked sausage in this? I’ve never seen breakfast links this large, thanks

    • Laurie McNamara replied: — February 25th, 2015 @ 9:35 am

      Great question Nancy! I’m using a rustic pork sausage that my favorite butcher shop makes. But in a pinch I would imagine a mild or hot Italian sausage could be substitute.

  5. #
    Megan {Country Cleaver} — February 25, 2015 at 1:19 pm

    And the same goes for your dish today – ALLL of MY favorite things in one dish!! Wowzer!!

  6. #
    Elizabeth @ Pineapples and Polka Dots — February 25, 2015 at 8:25 pm

    Wow, this definitely IS comfort food! My husband would love this dish. Thanks for sharing it!

  7. #
    Laura @ Laura's Culinary Adventures — February 26, 2015 at 1:28 pm

    Total comfort food! This is exactly what I would want to eat on a cold day!

  8. #
    Emmanuelle — March 1, 2015 at 3:15 am

    Fantastic! I’m just heading to the kitchen to get it ready for lunch time… Lany thanks for sharing!

  9. #
    Tracy — March 3, 2015 at 2:43 pm

    Do you drain any of the bacon fat? Looks wonderful.

    • Laurie McNamara replied: — March 3rd, 2015 @ 9:57 pm

      Hi Tracy! I do not ( I know!) but it adds so much delicious flavor to this dish. Enjoy!

  10. #
    Tracey Wright — March 12, 2015 at 11:57 am

    HI –
    Sounds and looks YUMMY! Quick question – do I cover or not when I put the pot in the oven?

    • Laurie McNamara replied: — March 12th, 2015 @ 12:00 pm

      Hi Tracey! Oops! I’ll have to clarify in the post., but you’ll want to cover this bad boy! Enjoy!

  11. #
    Wendy Williams — March 12, 2015 at 7:06 pm

    This looks delicious, but I do not have a dutch oven. I wonder if it could be made in a slow cooker?

  12. #
    Casey — March 15, 2015 at 8:53 pm

    I’m making this right now and just woefully realized that I misread the recipe! I thought it only called for one pound of sausage! Darn it! Oh well, I’m sure it will still be delicious!

  13. #
    Jerf — March 17, 2015 at 6:22 pm

    Have you ever tried putting Guinness in there? I’m going to try. 2:1 broth/Guinness? 1:1?

    • Laurie McNamara replied: — March 19th, 2015 @ 11:51 am

      I think that’s an excellent idea! I’d personally try it with 1 cup broth to 1 cup beer. Enjoy!

  14. #
    Carrie — March 18, 2015 at 5:46 am

    I made this yesterday- added some sautéed kale, a handful of grated Irish cheddar cheese, and a bit of heavy cream. AWESOME. Thanks so much for the recipe!

    • Laurie McNamara replied: — March 19th, 2015 @ 11:56 am

      Genius! I love it!! (cheddar and cream makes everything better 😉 )

  15. #
    Betsy — March 19, 2015 at 9:46 am

    Mine was very runny, was yours?

    • Laurie McNamara replied: — March 19th, 2015 @ 11:54 am

      Hi Betsy! There is some broth that is left over after cooking, maybe a cup or cup and a half left over? I spooned it over top of the potatoes and sausages and then mopped it up with bread 🙂

  16. #
    Candace — March 17, 2016 at 11:40 pm

    I made this for dinner tonight and it was awesome!! So simple but my family loved loved loved it!! Thank You!!! This will be a family favorite from now on!

    • Laurie McNamara replied: — March 21st, 2016 @ 7:40 am

      I’m so glad Candace! Thanks for stopping by and leaving a review! <3

  17. #
    Linda — January 23, 2017 at 7:16 pm

    Being from Alabama I’ve always used old-fashioned highly seasoned smoked sausage. Conecuh Brand is good if you can find it.

  18. #
    Rachel — February 21, 2017 at 3:34 pm

    I make this every year for my cousin’s annual St. Patrick’s Day party. Think I’ll need to make two this year as it’s gotten soooo popular! “Tis yummy!

    • Laurie McNamara replied: — February 24th, 2017 @ 8:29 am

      That’s awesome, Rachel! It definitely is yummy <3

  19. #
    anita — May 8, 2017 at 8:38 am

    Your photos are beautiful, and I really like the tips mixed in with the captions.
    But, to echo another commenter — can this be made in a slow cooker? And if yes, what adjustments need to be made? Thanks.

    • Laurie McNamara replied: — May 18th, 2017 @ 2:12 pm

      Thank you, Anita! I’m sure you could, I just don’t have precise instructions. I would think low and slow for 8 hours, but without testing it, I can’t be 100%. Let me know if you give it a go, I’d love to hear what worked for you!

  20. #
    Kara — March 17, 2018 at 10:12 am

    I would like to know how many people it serves. Thank you!!

    • Kara replied: — March 17th, 2018 @ 10:15 am

      Oh wait. Nevermind!

      • Laurie McNamara replied: — March 18th, 2018 @ 8:44 am

        Happy St. Patrick’s Day! ☘️

  21. #
    Dana Reynolds — March 17, 2018 at 6:06 pm

    FYI – the instructions for cutting up the potatoes is NOT on the printed version. I’m looking at these large, partially-peeled russet potatoes (okay, and two new reds) and knew they had to be cut up! Happily, I was able to get back to the website instructions to see that yes, they needed cut up. I kinda knew it anyway. Still cooking in the oven, the results are still unknown.

    • Laurie McNamara replied: — March 17th, 2018 @ 10:23 pm

      Hi Dana! Thanks for kindly pointing that out. I apologize for that oversight and I’ve gone back and added it into the printable. Thanks and I hope you enjoy the recipe!

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