Name: Irish Dublin Coddle
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4
Ingredients: 10 slices bacon, (chopped into 1-inch pieces) (Source: 10 slices bacon, (chopped into 1-inch pieces)); 1 lb bangers or other high quality pork sausages (Source: 1 lb. bangers or other high quality pork sausages); 2 lbs potatoes, (peeled and sliced into 1/2-inch thick rounds) (Source: 2 lbs. potatoes, (peeled and sliced into 1/2-inch thick rounds)); 2 each onions, (sliced into 1/2-inch thick rings) (Source: 2 onions, (sliced into 1/2-inch thick rings)); As Needed Salt (Source seasoning: Salt & freshly ground pepper, (to taste)); As Needed Black pepper (Source seasoning: Salt & freshly ground pepper, (to taste)); 3 Tablespoons chopped parsley, (divided) (Source: 3 Tablespoons chopped parsley, (divided)); 2 cups beef broth (Source: 2 cups beef broth)

Get to know the ingredients

bacon, (chopped into 1-inch pieces)

In the method: 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.

bangers or other high quality pork sausages

In the method: 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.

potatoes, (peeled and sliced into 1/2-inch thick rounds)

In the method: 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.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

10 slices bacon, (chopped into 1-inch pieces)
Ingredient note
Source: 10 slices bacon, (chopped into 1-inch pieces)
1 lb bangers or other high quality pork sausages
Ingredient note
Source: 1 lb. bangers or other high quality pork sausages
2 lbs potatoes, (peeled and sliced into 1/2-inch thick rounds)
Ingredient note
Source: 2 lbs. potatoes, (peeled and sliced into 1/2-inch thick rounds)
2 each onions, (sliced into 1/2-inch thick rings)
Ingredient note
Source: 2 onions, (sliced into 1/2-inch thick rings)
As Needed Salt
Ingredient note
Source seasoning: Salt & freshly ground pepper, (to taste)
As Needed Black pepper
Ingredient note
Source seasoning: Salt & freshly ground pepper, (to taste)
3 Tablespoons chopped parsley, (divided)
Ingredient note
Source: 3 Tablespoons chopped parsley, (divided)
2 cups beef broth
Ingredient note
Source: 2 cups beef broth

How to make it

0 of 6 steps complete

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.

Make room for Irish Dublin Coddle

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

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.

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Stir as directed

Stay with the pan for the frequent stirring called for in the method.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the oven, dutch oven, and pot. Start with this step: Preheat the oven to 300°F.

Which preparation step should I plan for?

Turn or stir the food at the point specified in the method.

What check should I look for as it cooks?

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.

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe 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.

Irish Dublin Coddle

1. Remember the turn or stir

2. Check when to cover

3. Preheat as directed