Irish Dublin Coddle

Name: Irish Dublin Coddle
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Ingredients: 10 lices bacon; 1 lb. bangers or other high quality pork sausages; 2 lbs. potatoes; 2 onions; Salt & freshly ground pepper; 3 Tablespoons chopped parsley; 2 cups beef broth

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4.8

69 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
4 servings
Calories
780 kcal
Course
Main Course
Cuisine
European

Irish Dublin Coddle

Felix Long

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Dublin Coddle is an Irish one-pot meal of tender potatoes, sausage and onions, slow cooked in broth to create a rich, filling stew, perfect for St. Patrick's Day or any cold, rainy weeknight.

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Ingredients

Servings

10 lices bacon, chopped into 1-inch pieces
1 lb. bangers or other high quality pork sausages
2 lbs. potatoes, peeled and sliced into 1/2-inch thick rounds
2 onions, sliced into 1/2-inch thick rings
Salt & freshly ground pepper, to taste
3 Tablespoons chopped parsley, divided
2 cups beef broth

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Instructions

Preheat the oven to 300°F.
Heat a dutch oven over medium heat. Add the chopped bacon and cook, stirring frequently, until crisp, then remove from the pan with a slotted spoon and drain on a paper towel.
Next, brown the bangers in the reserved bacon fat for a few minutes, just until they start to brown but not so they are cooked all the way through. Remove the sausages from the dutch oven and set aside. Discard any leftover bacon fat in the bottom of the dutch oven.
Layer half of the sliced potatoes on the bottom of the still hot dutch oven, then layer half of the sliced onions over the potatoes. Season with salt and pepper, then sprinkle half of the bacon and one tablespoon of parsley on top. Repeat with the remaining potatoes and onions, seasoning with salt and pepper again and sprinkling with the remaining bacon and another tablespoon parsley. Nestle the browned bangers on top and pour the beef broth over everything.
Cover the dutch oven with a lid and place it in the oven. Bake for 1 and 1/2 to 2 hours, checking halfway through cooking to make sure the liquid hasn't all dried up and adding an extra cup of broth if necessary to keep about 1 inch of liquid covering the bottom of the pot at all times.
Remove from oven and sprinkle with remaining tablespoon of chopped parsley before serving. Dublin Coddle is very forgiving and can stand cooking an extra hour or two if you need it, and the leftovers are amazing the next day even.

Notes

If you can't find bangers, you could substitute with bratwurst, which are also made with pork, or large country breakfast sausages which have a somewhat similar flavor profile to bangers. You could easily make this in the crockpot just completing steps 2-3 in a large pan and then layering everything in a large crockpot and cooking it on high for 4 hours or on low for 6-8 hours.

Nutrition Information

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Calories 780kcal (39%) Carbohydrates 46g (15%) Protein 31g (62%) Fat 52g (80%) Saturated Fat 18g (90%) Polyunsaturated Fat 8g Monounsaturated Fat 23g Trans Fat 1g Cholesterol 118mg (39%) Sodium 1549mg (65%) Potassium 1507mg (43%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 364IU (7%) Vitamin C 54mg (60%) Calcium 64mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 780 kcal

% Daily Value*

Calories	780kcal	39%
Carbohydrates	46g	15%
Protein	31g	62%
Fat	52g	80%
Saturated Fat	18g	90%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	23g	115%
Trans Fat	1g	50%
Cholesterol	118mg	39%
Sodium	1549mg	65%
Potassium	1507mg	32%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	364IU	7%
Vitamin C	54mg	60%
Calcium	64mg	6%
Iron	4mg	22%