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Dublin Coddle

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4.4 from 75 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://yumfoodusa.com/dublin-coddle/