Dublin Coddle is an Irish, one-pot feast consisting of tender potatoes, pork sausage and onions with a light flavorful broth. Serve as is or with roasted Brussels sprouts or cabbage with a loaf of crusty bread. Serves 6 to 8.
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.
Dublin because it’s Irish. Coddle because it’s cooked low and slow.
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 a few years back while searching for St. Patrick’s Day dinner ideas. I bookmarked it in my brain to make and share with you. Over the years I’ve adapted it a tiny bit to make it even more delicious (if that’s possible).
While not considered authentic by some, this is my take on this soul warming classic. And um, hello bacon and pork sausage in one meal is basically food nirvana.
To Make Dublin Coddle You Will Need:
- thick cut applewood smoked bacon – Lends distinct smoky flavor.
- garlic – Lends distinct punchy flavor.
- good quality pork sausage links – Use your favorite. I like to pick quality pork sausages at my local butcher.
- russet potatoes – Holds up to the low and slow braise. I like to roughly peel mine.
- kosher salt – Enhances the flavors of this dish.
- freshly ground black pepper – Lends subtle bite and flavor.
- fresh parsley – For a pop of green and herbaceous flavor.
- yellow onions – Lends delicious onion flavor.
- leek – Adds a sweet oniony flavor and depth to this dish.
- low-sodium chicken broth – Or sub with low-sodium bone broth or stock.
Move your oven rack to the lower third of your oven and preheat to 300°.
In a 7-quart dutch oven, add the diced and heat over medium to medium-low. I like to crisp the bacon first to render the fat so I can cook the sausage in it. To me this makes sense, developing flavors is the name of the game after all, however some would call this a sacrilege. To each their own, I suppose.
While the bacon is cooking, prep the veggies.
In the meantime roughly peel 3 pounds of russet potatoes. I like to leave a little skin on so it looks rustic. Slice each potato in half and then into 3 or 4 larger pieces – depending on the size of the potato. Keep them on the large side so they don’t turn to absolute mush in the oven.
Next thoroughly wash the leek.
WHAT THE EASIEST WAY TO CLEAN LEEKS?
Start by removing any tough outer leaves and trimming off the top, tough dark green parts. Slice the leek in half from top to bottom, keeping the root end intact. Fan each half under a steady stream of cool water to rinse and brush away any sand or dirt. Pat dry with a clean kitchen towel or paper towel and slice, dice or roughly chop.
Halve and slice 2 yellow onions, slice the white and light pars of each (cleaned) leek halves, mince 6 cloves of garlic and 2 tablespoons fresh parsley.
Once the bacon is cooked and crispy, add in 6 cloves of minced garlic and cook for 2 minutes.
Use a slotted spoon and transfer the bacon and garlic to a paper towel lined plate.
To the bacon fat in the pan, add in 2 pounds pork sausage links (about 6 links). Sear each side for 3 to 4 minutes to give the sausage a little color.
What Kind Of Pork Sausage Is Used In Dublin Coddle?
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!
Remove the pot from the heat and turn of the burner. Transfer the sausages to a cutting board. Cut each of the sausages into thirds.
In the now empty pot, layer in the potatoes, a generous pinch of kosher salt, some freshly ground black pepper and 1/2 of the parsley.
Next add in the onions, leeks and sausages.
Lastly top with the bacon and garlic and the rest of the parsley.
Cover with 2 to 3 cups of low-sodium chicken broth, bone broth or stock. We like our Dublin coddle with lots of broth, so I use 3 cups.
Cover and slide into a preheated 300° oven for 1 hour and 30 minutes.
This is when the magic happens!
By now your home should be smelling incredible!
Give the Dublin coddle a stir, sprinkle with more parsley for a pop of green and coarse ground black pepper. Season with salt as needed. Serve immediately while it’s piping hot.
Ladled all this delicious goodness into bowls and served as is or with roasted Brussels sprouts and torn crusty bread. 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.
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)
What To Serve With Dublin Coddle:
- soda bread
- brown bread
- brussels spouts
- roasted cabbage
Enjoy! And if you give this Dublin Coddle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
- 8 slices thick cut applewood bacon, chopped
- 6 cloves garlic, minced
- 2 pounds quality pork sausage, about 6 links
- 2 small yellow onions, sliced 1/4-inches thick
- 1 large leek, cleaned and sliced 1/4-inches thick
- 2 tablespoons fresh parsley, minced
- 3 pounds russet potatoes, roughly peeled and cut into large bite-size pieces
- kosher salt, to taste
- black pepper, to taste
- 2 to 3 cups low-sodium chicken broth, low-sodium bone broth or stock
- Move your oven rack to the lower third of your oven and preheat to 300°.
- Place bacon into a 7-quart Dutch oven and heat over medium to medium-low. Stir occasionally, cooking until crispy, about 18-20 minutes. Add garlic and cook 2 minutes. Use a slotted spoon, to remove and transfer the bacon and garlic to a paper towel lined plate.
- While the bacon cooks, prep your vegetables.
- Next, sear sausages in the bacon fat for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
- Remove the pot from the burner and layer in potatoes, seasoning with generous pinch (or two) kosher salt, some freshly ground black pepper, and half of the parsley. Next layer in the onions, leeks, sausages (and any accumulated juices), cooked bacon and garlic and the rest of the parsley.
- Pour broth over top - if you like extra broth add 3 cups. Cover with the lid and place into your preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
- Remove and ladle into bowls adding some of the broth as well and top with minced parsley and freshly ground black pepper. Serve with crusty bread and butter.
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OMG to die for, thanks! I think I’ll throw this in my repertoire! Bacon, potatoes, pork? What is not to love???
Looks great thanks..I will use chicken sausage & leave out the bacon..a bit healthier lol
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!
Yeah, I’m going to need the entire pot, please?!
are you using breakfast sausage, Italian style or smoked sausage in this? I’ve never seen breakfast links this large, thanks
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.
And the same goes for your dish today – ALLL of MY favorite things in one dish!! Wowzer!!
Wow, this definitely IS comfort food! My husband would love this dish. Thanks for sharing it!
Total comfort food! This is exactly what I would want to eat on a cold day!
Fantastic! I’m just heading to the kitchen to get it ready for lunch time… Lany thanks for sharing!
Do you drain any of the bacon fat? Looks wonderful.
Hi Tracy! I do not ( I know!) but it adds so much delicious flavor to this dish. Enjoy!
This recipe is on my to-do list! My whole family LOVES it! The only thing I did differently is use an IPA bratwurst instead of sausage. Everything else was followed to a tee. It turned out amazing! thank you!!
Sounds and looks YUMMY! Quick question – do I cover or not when I put the pot in the oven?
Hi Tracey! Oops! I’ll have to clarify in the post., but you’ll want to cover this bad boy! Enjoy!
This looks delicious, but I do not have a dutch oven. I wonder if it could be made in a slow cooker?
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!
Have you ever tried putting Guinness in there? I’m going to try. 2:1 broth/Guinness? 1:1?
I think that’s an excellent idea! I’d personally try it with 1 cup broth to 1 cup beer. Enjoy!
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!
Genius! I love it!! (cheddar and cream makes everything better 😉 )
Mine was very runny, was yours?
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 🙂
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!
I’m so glad Candace! Thanks for stopping by and leaving a review! <3
Being from Alabama I’ve always used old-fashioned highly seasoned smoked sausage. Conecuh Brand is good if you can find it.
Good to know!
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!
That’s awesome, Rachel! It definitely is yummy <3
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.
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!
I would like to know how many people it serves. Thank you!!
Oh wait. Nevermind!
Happy St. Patrick’s Day! ☘️
Just finished preparing it for dinner. I’m going to let it sit so Al the flavors can be absorbed properly and reheat later on.
That’s not a Coddle
You don’t pre-cook the bacon, you don’t brown the sausage (Irish pork breakfast sausage),
Definitely not traditional coddle – the Irish don’t do that to the bacon or the sausages- sacrilege
Hi Louise! I don’t believe I stated this was “traditional”. This is my spin on a traditional recipe. Thanks for stopping by!
Absolutely delicious and so easy to fix. The whole house smelled so GOOD! I made Irish Soda Bread to go with it and everyone enjoyed both.
So glad to hear it, Diane! Thank you for taking the time to make this recipe and leave a review! It’s greatly appreciated!!
All that pork and use chicken broth? why not get some pork broth going on in there? This recipe was great! thank you! some thick soda bread is MOS DEF worth making ahead of time to serve with this meal but yea…..pork broth. Can’t find it? grab pork bullion at your local Latino grocery. each cube makes a cup. you’re welcome
This is the best Dublin Coddle recipe I’ve tried (and I’ve tried twelve I think). Brings back amazing memories of travels in Ireland.
I’m only wondering if you’ve ever frozen a portion? I would love to have a few servings on hand for a terrible work day.
I’m late by only eight or so years, but this was delicious. Topped it with some shredded aged cheddar, and a little quilter’s Irish Death (maybe 4 oz) to deglaze the bacon fond before the stock went in and this is absolutely a great alternative to corned beef and cabbage (how boring does that get EVERY year?)