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 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.
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
Cut 10 strips of thick, slab bacon into 1-inch pieces.
Place the bacon pieces into a large 5-quart Dutch oven and heat over medium to medium-low.
In the meantime peel 3-1/2 pounds of russet potatoes. I like to leave a little skin on so it looks rustic.
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.
Finely mince 2 tablespoons of parsley.
And slice up 4 small-to-medium-ish or 2 good size yellow onions into rings.
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!
Once the bacon is cooked and crispy…
…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.
To give the sausage a little color, lay them down into the hot bacon fat…
Browning on both sides until deeply golden.
Remove the sausages to a cutting board…
Remove the pot off of the heat so the browned bits stuck on the bottom don’t burn.
Cut each of the sausages into thirds.
Layer in the onions, a pinch of black pepper and a sprinkle of parsley.
Next add in the bacon…
Sausages and another sprinkle of parsley…
Then lastly add the potatoes, a pinch (or two) of both kosher salt and black pepper and the remaining minced parsley.
Cover with 2 cups of low-sodium chicken broth…
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!
Ta-dah!!!
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.
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.
One pot. One fabulous dinner.
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!
Dublin Coddle
Ingredients
- 10 slices thick-cut applewood bacon, cut into 1-inch pieces
- 1¾ pound quality pork sausage, about 6 links
- 4 small yellow onions, sliced
- 2 tablespoons minced fresh parsley
- 3½ 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
Instructions
- 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.
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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!!
HI –
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! ☘️
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.
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!
This is good, but I’m confused why the potatoes weren’t layered on the bottom, covered with as much broth as possible. Mine came out uneven, and some of them dried out on the outsides because there wasn’t enough moisture.
Hi Austin, I’m sorry to hear you had an issue with this recipe. Without being in the kitchen with you, it’s hard to say what went wrong and where. This is an old recipe, so perhaps it’s because they are to be steamed and not “boiled”. My guess, is that perhaps your potatoes weren’t cut small enough or they were some larger potatoes that needed more time. Thanks for taking the time to make this recipe, Austin!
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.
Smells heavenly
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
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.