If you’ve never heard of Dublin Coddle, let me introduce you to this thrifty gem of a recipe! It’s a cozy one-pot dinner made with budget-friendly staples like bacon, sausage, potatoes, and broth, and is cooked low and slow in the oven. The sausage becomes tender and moist, the potatoes soak up the flavor-packed broth, and the bacon is the cherry on top. Dublin coddle is a seriously hearty meal that feels especially right for St. Patrick’s Day, but I’ll happily make it any time I want a filling dinner without spending a ton.
Easy Dublin Coddle Recipe
Dublin Coddle is a cozy Irish sausage and potato stew-like dish believed to date back to a famine in the 1700s. It’s typically made with potatoes, onions, rashers (bacon), and sausage, and is prime example of making something warm and sustaining out of whatever you have on hand! And you guessed it, the meaning is in the name. This dish is “coddled” slowly and gently for hours, which means to gently cook just below boiling point.
I kept this recipe for Dublin coddle mostly traditional and just swapped out Irish sausage with beer brats because they’re much easier to find here in the US. I rendered bacon, browned the sausage, then layered everything in a Dutch oven. Then I coddled everything for 2 hours, then enjoyed the results! It’s humble food in the best way and that’s why I love it so much!
Recipe Success Tips
Deglaze with broth. Instead of deglazing the pan with a dark ale or stout as some recipes call for (which can get pricey if you’re not already buying it), I deglaze with chicken broth. It does the same job of lifting up all those browned bits, and you can use whatever broth you’ve already got! Beef or veggie broth will both work for a slightly different flavor.
Brown the sausages for more flavor. Like many recipes with lots of history behind them, there are many ways to make a Dublin coddle. Some recipes skip browning the sausage and add them directly to the pot. I personally like to brown mine first because it adds an extra layer of flavor.
There’s no need to pierce the brats. It’ll cause the fat and juices to leak out, which is where all the flavor is. Just brown them gently and let them finish cooking in the pot so they stay juicy.
Try different seasonings. I seasoned it with salt, pepper, dried parsley, and dried thyme to keep it classic and simple. You can also use bay leaves, rosemary, oregano, onion powder, garlic powder, or the like.
Adjust the liquid. I added only two cups of broth to my Dublin coddle recipe. If you want a more soup-like coddle, add another cup of broth to the pot.
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Dublin Coddle
Make this easy Dublin Coddle recipe with bacon, sausage, potatoes, and onions simmered in broth for a cozy Irish-inspired dinner!
Course Main Course
Cuisine Irish
Total Cost $11.31 recipe / $2.26 serving
Prep Time 15 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Servings 5servings (1 Brat each with veg)
Calories 577kcal
Author Melissa Nolan
Equipment
Dutch Oven with Lid
Ingredients
8oz.baconchopped, $2.34
5beer brats$4.97*
2onionsmedium dice, (3 cups, 750g) $1.45
4garlic clovesminced (2 Tbsp) $0.24
1½tspsalt$0.06
1tspblack pepperfreshly cracked, $0.16
2lb.gold potatoeswashed, roughly peeled, and 1-2 inch cubed, (907g) $1.79**
2cupschicken broth16oz., $0.26***
1tspdried parsley$0.02
½tspdried thyme$0.02
Instructions
Gather and prepare all ingredients. Move a rack to the bottom of the oven with enough room to fit the Dutch oven. Preheat the oven to 300°F.
On the stovetop, heat the Dutch oven over medium heat. Once hot, add the bacon and render for about 10-15 minutes, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the grease in the pan.
Next, place the brats in the pan and sear each side for 3-4 minutes, until browned. Remove the brats from the Dutch oven and set aside.
Add the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.
Top the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.
Place the brats, bacon, and any drippings on top of the potatoes and onions blend.
Lid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.
After 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to crisp up the top of the coddle.
Remove the Dutch oven from the oven. Skim excess oil from the top if desired. Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.
See how we calculate recipe costs here.
Notes
*Traditional Dublin coddle uses Irish sausage, which can be difficult to find. I decided on beer brats instead. They add a subtle beer flavor without needing to deglaze the pan with beer/ale. Feel free to use whatever brats or pork sausage you like.**I chose to use gold potatoes because they’re some of the best for stewing. They offer a creamy, buttery texture and hold their shape. Red bliss and fingerling potatoes also work well. Make sure to cut the potatoes into 1-2 inch chunks, so they don’t break down as easily.***Some recipes use just water, but I prefer the added flavor of the chicken broth. I like to use Better Than Bouillon to make broths to keep costs low. Beef or vegetable broth will also work.
Gather all of your ingredients. Move a rack to the bottom of the oven to ensure there’s enough room to fit the Dutch oven, then preheat your oven to 300°F.
Cook the bacon: Heat a Dutch oven over medium heat on the stovetop. Once hot, add the chopped 8 oz. bacon and cook for 10 to 15 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside, leaving the grease in the pot.
Brown the sausages: Add 5 beer brats to the bacon grease and sear for 3-4 minutes per side, until browned all over. Remove the brats from the Dutch oven and set aside.
Sauté the aromatics: Add 2 diced onions, 4 minced garlic cloves, 1½ tsp salt, and 1 tsp freshly cracked black pepper to the pot. Cook for about 3 minutes, stirring often, until the onions begin to soften.
Add the remaining ingredients: Now add the 2 lb. cubed gold potatoes, 2 cups chicken broth, 1 tsp dried parsley, and ½ tsp dried thyme. Stir everything together to combine.
Cook: Nestle the browned beer brats over the potato mixture, then scatter the cooked bacon and any collected drippings over the top. Cover the Dutch oven with the lid and transfer it to the preheated oven. Bake for 1 hour and 30 minutes.
Finish and serve: After 1 hour and 30 minutes, remove the lid and continue baking for 30 more minutes to brown and crisp the top.
Then, carefully remove the Dutch oven from the oven. Skim off any excess oil from the surface, if desired, and divide the potatoes, onions, brats, and broth evenly among 5 bowls or plates and serve warm. Enjoy!
Serving Suggestions
I like to serve my Dublin coddle with a cold Guinness and soda bread for a meal that feels straight out of an Irish pub! The soda bread is perfect for soaking up any leftover broth, and if I want to round things out, I’ll sometimes add a side of fried cabbage or roasted Brussels sprouts. A fresh salad like our apple Dijon kale salad works really well with the rich flavor of the stew, too.
Storage & Reheating
Leftover Dublin coddle will keep well in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this one, since the potatoes can become grainy and change texture once thawed. To reheat, warm it gently on the stovetop over medium-low heat or microwave individual portions until heated through, adding a splash of broth or water as needed.
Try These Irish-Inspired Recipes Next!
If I’ve got any sausages left, I’ll happily make Bangers and Mash the next day because those meaty sausages and rich onion gravy are hard to resist!
Colcannon is a simple Irish side dish that combines mashed potatoes and cabbage into something hearty, filling, and budget-friendly.
Our Corned Beef and Cabbage is a slow-baked dinner with tender slices of corned beef and skillet-cooked cabbage that keeps the whole meal hearty without turning mushy.
