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)

To Make Dublin Coddle You Will Need: 

  • thick cut applewood smoked bacon
  • good quality pork sausage
  • yellow onions
  • fresh parsley
  • russet potatoes
  • kosher salt
  • freshly ground black pepper
  • low-sodium chicken broth

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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.

This is when the magic happens!

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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.

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

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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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Yield: 6 servings

Dublin Coddle

An Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions.


  • 10 slices thick-cut applewood bacon, cut into 1-inch pieces
  • pound quality pork sausage, about 6 links
  • 4 small yellow onions, sliced
  • 2 tablespoons minced fresh parsley
  • pounds russet potatoes, roughly peeled and diced into large bite-size pieces
  • kosher salt, to taste
  • black pepper, to taste
  • 2 cups low-sodium chicken broth


  • Preheat oven to 300 degrees.
  • 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.
  • Sear sausages 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, 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.
  • 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.
  • Remove and ladle into bowls with a little of the broth abd serve immediately with crusty bread.
Serving: 1g, Calories: 796kcal, Carbohydrates: 54g, Protein: 32g, Fat: 50g, Saturated Fat: 17g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 1124mg, Potassium: 1647mg, Fiber: 4g, Sugar: 4g, Vitamin A: 229IU, Vitamin C: 21mg, Calcium: 64mg, Iron: 4mg