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Dublin coddle is classic Irish comfort food—hearty, rustic, and made with simple ingredients. Layers of potatoes, onions, sausages, and bacon are slowly cooked in broth until tender, savory, and deeply flavorful.
Traditionally made to use up leftovers, this dish has become a staple for St. Patrick’s Day celebrations and cozy cold-weather meals. It’s perfect for brunch, lunch, or dinner, especially when served with a hunk of warm Irish soda bread to soak up the flavorful broth.
What You’ll Like About This Dish
Simple, hearty ingredients. Bacon, sausage, potatoes, and onions create a filling, one-dish meal.
Perfect for gatherings. Great for St. Patrick’s Day, brunches, or Sunday dinners.
Make-ahead friendly. The flavors deepen as it sits—delicious reheated the next day.
Ingredient Notes
- Bacon: Use thick-sliced bacon for meaty texture and rich flavor.
- Sausage links: Traditional Irish-style pork sausages work best, but any mild pork sausage will do.
- Onions: Yellow onions add sweetness as they cook down with the other ingredients.
- Potatoes: Use baking potatoes or russets for a tender, fluffy texture.
- Fresh parsley: Adds color and bright, fresh flavor to balance the richness.
- Chicken stock or water: Adds moisture to simmer the dish—preferably low or no sodium to control salt.
- Salt and pepper: Season each layer lightly to enhance the dish throughout.
Steps to Make Dublin Coddle
- Preheat the oven to 350°F.
- Cook the bacon in a skillet until browned; drain on paper towels.
- Brown the sausages in the bacon fat, then drain and slice.
- Peel and slice the potatoes and onions.
- In a casserole dish, layer bacon, sausage, onions, and potatoes, seasoning each layer with salt, pepper, and parsley.
- Deglaze the skillet with stock or water and bring to a boil.
- Pour the hot liquid over the layered ingredients.
- Cover and bake for 50 to 60 minutes until the potatoes are nearly tender.
- Uncover and bake 20 to 30 minutes longer until the top is browned and the potatoes are fully tender.
Tips for Dublin Coddle
- Use starchy potatoes like russets for soft, comforting texture.
- Prick the sausages with a fork before browning to prevent bursting.
- Layer ingredients evenly to ensure all parts cook through properly.
- Use a deep casserole dish to avoid boiling over in the oven.
Recipe Variations
- Beer-braised version. Replace some or all of the broth with Irish stout or lager for deeper flavor.
- Veggie add-in. Add sliced carrots or parsnips to the layers for extra color and nutrition.
- All-chicken version. Use chicken sausage and skip the bacon for a lighter take.
- Broth swap. Use beef broth for a richer, heartier variation.
- Stovetop method. Simmer gently on the stove in a Dutch oven for 1½ to 2 hours.
Serving Suggestions
- Serve with Irish soda bread or crusty rolls for soaking up the broth.
- Pair with mustard, horseradish cream, or pickled vegetables on the side.
- Add a green salad or steamed cabbage for a balanced meal.
- Top with extra chopped parsley or chives before serving.
How to Store and Reheat
Refrigerate: Cool leftovers completely and store in a covered container for up to 4 days.
Freeze: Freeze in portions with broth in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat: Warm in a covered dish in a 325°F oven until hot, or gently reheat in a saucepan on the stove with a splash of extra broth.
Dublin Coddle
Ingredients
- 12 ounces bacon, thick-sliced, cut into 2-inch pieces
- 1 pound pork sausage links
- 2 large onions, quartered and sliced
- 2 pounds russet potatoes, peeled and sliced 1/4-inch thick
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp chopped fresh parsley, plus more if desired
- 2 cups low sodium chicken broth or water
Recommended Equipment
- Mandoline Slicer Great for accurate, uniform slices
- 3-quart casserole or Dutch oven
Instructions
- Heat the oven to 350°F.
- In a large skillet, cook the bacon until browned and the fat has rendered; move the bacon to paper towels to drain.12 ounces bacon, thick-sliced, cut into 2-inch pieces
- Prick the sausages in several places with a fork, then brown them in the remaining bacon fat.1 pound pork sausage links
- In a 3-quart casserole or Dutch oven, layer the bacon, sausage, sliced onion, and potato, sprinkling each layer with salt and pepper and about 1 tablespoon of parsley, saving 1 tablespoon of parsley for the top of the casserole.2 large onions, quartered and sliced | 2 pounds russet potatoes, peeled and sliced 1/4-inch thick | 4 tbsp chopped fresh parsley | Kosher salt and freshly ground black pepper
- Pour off all but a few teaspoons of bacon drippings from the skillet and add the chicken broth. Bring to a boil, then pour over the potatoes.2 cups low sodium chicken broth or water
- Sprinkle the top lightly with kosher salt, freshly ground black pepper, and the remaining chopped parsley.
- Cover the casserole or Dutch oven and bake in the preheated oven for 50 to 60 minutes, or until the potatoes are just tender.
- Remove the cover and cook for 20 to 30 minutes longer, or until the top is browned and the potatoes are fork-tender.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
