If you’re craving a hearty, soul-warming meal that feels like a cozy Irish hug, then Dublin Coddle is exactly what you need. This traditional Irish casserole layers tender Yukon Gold potatoes, savory bratwurst sausages, and crispy thick-cut bacon all slow cooked together in a flavorful broth infused with onions, apple cider vinegar, and beer. The magic of Dublin Coddle lies in its simple, wholesome ingredients coming together to create a dish that’s rich, comforting, and utterly irresistible for any chilly evening or family gathering.
Ingredients You’ll Need
One of the best things about Dublin Coddle is how straightforward its ingredients are, yet each plays an essential role in building its depth of flavor, texture, and that beautiful Irish character.
- Yukon Gold potatoes: These starchy yet creamy potatoes hold their shape while absorbing all the delicious juices.
- Fresh ground black pepper: Adds a subtle kick that balances the richness of the meat and broth.
- Thick-cut bacon: Provides smoky, crispy bites that contrast the softness of the other ingredients.
- Bratwurst sausages: Use bratwurst or traditional Irish bangers for their juicy, savory flavor.
- White onions: Slowly soften and sweeten to blend perfectly into the broth.
- Chicken broth: The savory base that brings all components together with gentle depth.
- Apple cider vinegar: Gives a little brightness that cuts through the richness.
- Beer: Adds malty undertones and enhances the overall Irish authenticity of the dish.
- Fresh parsley: For fresh herbal notes and a pop of green color on the final presentation.
How to Make Dublin Coddle
Step 1: Prepare Your Base
Begin with peeling and slicing the Yukon Gold potatoes into half-inch thick pieces, which will form a tender but sturdy base for your coddle. Spread the potatoes in a shingle pattern in your Dutch oven and season them with fresh ground black pepper to start building the flavor layers.
Step 2: Cook the Bacon and Brown the Sausages
Next, crisp up the thick-cut bacon in a skillet until it’s perfectly crunchy. Drain the bacon and set it aside, but keep some of the rendered fat in the pan because that’s where the magic happens next. Brown your bratwurst sausages gently in the bacon fat to seal in their juices without fully cooking them yet.
Step 3: Sauté the Onions and Make the Broth
Using the same skillet, sauté the sliced white onions covered for a few minutes until tender and translucent. Then add the chicken broth, apple cider vinegar, and more black pepper, bringing this mixture to a boil to marry the flavors before pouring it over the layered potatoes in your Dutch oven.
Step 4: Assemble and Begin Slow Cooking
Sprinkle half of the crumbled bacon and some chopped fresh parsley over the potatoes and onions. Arrange the browned sausages on top, and cover everything with the Dutch oven lid. Cook the coddle slowly over a controlled heat source, turning the pot and lid regularly to avoid burning. After about an hour, pour in a cup or more of beer to deepen the dish’s flavor and continue cooking until the sausages are perfectly done and golden brown.
Step 5: Final Touches
Carefully remove the lid to avoid any ashes getting into the food if you’re cooking outdoors. Garnish with the remaining parsley and bacon, and get ready to indulge in a stew-like dish that tastes like authentic Irish comfort food.
How to Serve Dublin Coddle
Garnishes
Fresh parsley sprinkled on top adds a burst of herbal freshness and a lovely color contrast against the rich, golden tones of the coddle. Crumbled crispy bacon as a final garnish amplifies every bite with crunchy texture and smoky saltiness.
Side Dishes
Dublin Coddle pairs beautifully with a slice of crusty bread to soak up the wonderful broth, and a simple green salad can provide a refreshing balance to this hearty dish. For authentic Irish vibes, serve it alongside buttered soda bread or colcannon.
Creative Ways to Present
For a family-style feast, serve the coddle right from the Dutch oven, inviting everyone to dig in and enjoy its rustic charm. You can also plate it by layering the potatoes, sausages, and onions beautifully in a bowl for an elevated presentation that highlights each component.
Make Ahead and Storage
Storing Leftovers
Dublin Coddle tastes even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to three days. Make sure to cool it completely before refrigerating to maintain the best texture.
Freezing
If you want to keep the convenience for longer, this dish freezes well. Portion the coddle into freezer-safe containers and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat Dublin Coddle gently on the stovetop or in the oven, adding a splash of water or beer if the broth has thickened too much. This helps revive its lovely saucy consistency without drying out the ingredients.
FAQs
Can I make Dublin Coddle without a Dutch oven?
Absolutely! While a Dutch oven is traditional and ideal for slow cooking, you can use any heavy-bottomed, covered casserole dish suitable for the oven. Just adjust cooking times as needed to ensure even heat distribution.
What kind of sausages work best for Dublin Coddle?
Bratwurst or traditional Irish bangers are classic choices thanks to their juicy, flavorful profile. If you can’t find these, any good-quality pork sausage will work, just avoid overly spicy varieties to keep the flavor authentic.
Is Dublin Coddle salty because it uses bacon and broth?
It can be, depending on your bacon and broth. Using low-sodium broth and nitrate-free or less salty bacon helps keep the salt level balanced. Always taste before adding extra salt near the end of cooking.
Can I cook Dublin Coddle on the stovetop?
You can, but it requires low, steady heat and a tight-fitting lid to trap moisture. It works best over very low heat with occasional stirring to prevent sticking, but the oven or campfire method yields the best, most even results.
How long does Dublin Coddle keep its best flavor?
Enjoy it fresh for the best texture and flavor, but it also improves after a day in the fridge. Leftovers can be safely consumed within three days if stored properly. Beyond that, freezing is your best option.
Final Thoughts
Dublin Coddle is one of those wonderful one-pot meals that make you feel right at home with every bite. Its simple yet richly layered flavors, the blend of tender potatoes and savory meats, and the warm comfort it brings are truly unmatched. I encourage you to try making Dublin Coddle soon—whether it’s for a cozy weeknight dinner or to impress friends with a taste of Ireland. Once you’ve had a bowl, I bet it’ll become a treasured recipe in your kitchen too!
PrintDublin Coddle
Dublin Coddle is a traditional Irish casserole featuring tender slices of Yukon Gold potatoes layered with crispy bacon, savory sausages, and sweet onions slow-cooked in a flavorful broth. Combined with beer and apple cider vinegar, this hearty dish is perfection for a comforting main course, traditionally cooked over coals in a Dutch oven but adaptable for oven preparation.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Irish
Ingredients
Potatoes
- 2 ½ pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
- Fresh ground black pepper, to taste
Meats
- 12 ounces thick-cut bacon (nitrate-free applewood smoked recommended)
- 6 bratwurst sausages or bangers
Vegetables
- 2 large white onions, peeled and sliced into ½ inch rings
Liquids and Seasoning
- 14 ounce can chicken broth (low-sodium preferred)
- 2 tablespoons apple cider vinegar
- 1 cup beer (plus more if needed)
- ¼ cup minced fresh parsley, divided
Instructions
- Prepare Coals and Dutch Oven: Prepare 25-30 hot coals for cooking over a campfire. Lightly oil a 12-inch Camp Dutch Oven and the inside of its lid to prevent sticking.
- Layer Potatoes: Arrange the sliced Yukon Gold potatoes in a shingle pattern on the bottom of the Dutch Oven. Sprinkle with approximately 2 teaspoons of fresh ground black pepper for seasoning.
- Cook Bacon and Brown Sausages: In a skillet, cook the bacon until crisp. Drain on paper towels and set aside. Using the rendered bacon fat, lightly brown the sausages without fully cooking them. Set sausages aside.
- Cook Onions: Retain about 3 tablespoons of the bacon fat in the skillet; discard the rest. Add the sliced onions and cook covered for 5-7 minutes, stirring occasionally. Then remove the lid, add the chicken broth and apple cider vinegar, season with black pepper, and bring the mixture to a boil.
- Assemble Coddle: Carefully pour the hot onions and broth over the potatoes in the Dutch Oven. Sprinkle half of the crumbled bacon and half of the minced parsley over the top. Place the browned sausages evenly over the layers and cover with the lid.
- Cook Over Coals: Position the Dutch Oven over 8 hot coals arranged in a checkerboard pattern and place 16 hot coals on top of the lid. Cook the coddle for about 1 hour, turning the pot ¼ turn clockwise and the lid ¼ turn counterclockwise every 15-20 minutes to ensure even cooking and prevent hot spots.
- Add Beer and Continue Cooking: After the first hour, add 1 cup or more of beer to the pot to maintain moisture. Continue cooking, turning the pot and lid as before, for an additional 45-60 minutes until the sausages are fully cooked and golden brown. Add new hot coals as needed and carefully remove ashes from the lid during cooking to avoid contamination.
- Finish and Serve: Garnish the finished dish with the remaining parsley and bacon. Serve hot with crusty bread to soak up the flavorful broth and enjoy this classic Irish comfort food.
Notes
- Check the dish before adding salt as nitrate-free applewood smoked bacon and low-sodium broth reduce the need for extra salt.
- For oven preparation, use a lightly greased Dutch oven or covered casserole dish. Bake covered at 325°F for 90 minutes, removing the lid for the last 45 minutes to brown the top.
- A 12-inch Camp Dutch Oven typically holds 6 quarts, which is ideal for this recipe.
- Be cautious when removing the Dutch Oven lid during cooking to avoid ashes falling into the food.