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Dublin Coddle

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An Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions.
Course Mains & Entrees
Cuisine Irish
Keyword Irish, Irish Coddle, one pot meal, sausage, St. Patrick's Day
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 6 servings
Calories 796
Author Laurie McNamara


  • 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