If you have been longing for a comforting, hearty Irish meal that brings warmth and smiles with every bite, then let me introduce you to the Authentic Dublin Coddle with Sausage, Bacon & Potatoes Recipe. This classic stew-like dish from Dublin combines tender Yukon Gold potatoes, savory bratwurst sausages, crispy bacon, and sweet caramelized onions slow-cooked to perfect harmony. Every ingredient melds together to create layers of rich flavor, making it an unbeatable choice for chilly days or cozy gatherings with friends.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role in building the perfect texture, depth, and aroma that defines Dublin Coddle. Freshness and quality here truly shine through.
- 2 ½ pounds Yukon Gold potatoes peeled and sliced ½” thick: These creamy potatoes hold their shape but soften beautifully, giving the dish its comforting body.
- Fresh ground black pepper: Adds just the right hint of spice and balances the rich flavors.
- 12 ounces thick-cut bacon: Brings smoky crispiness and fat to enrich the casserole.
- 6 bratwurst sausages or traditional Irish bangers: Their savory, spiced meat is the heart of the dish.
- 2 large white onions sliced into ½” rings: When slow-cooked, they turn sweet and melt in your mouth.
- 14 ounce can chicken broth (low-sodium preferred): Provides a flavorful, moist base without overpowering the other ingredients.
- 2 tablespoons apple cider vinegar: Adds a gentle acidity that brightens the rich, heavy components.
- 1 cup beer (plus more if needed): Injects a classic Irish touch and depth of flavor as it simmers.
- ¼ cup minced fresh parsley (divided): For fresh, herbaceous vibrancy at the end.
How to Make Authentic Dublin Coddle with Sausage, Bacon & Potatoes Recipe
Step 1: Prepare the Ingredients
Start by peeling and slicing the Yukon Gold potatoes into half-inch thick pieces—these create the substantial, comforting base of the dish. Then, peel and slice your onions into similar thickness to ensure even cooking. Crisp the thick-cut bacon in a skillet until it’s just the right crunchy texture, set aside, and use some of the bacon fat to beautifully brown your sausages. This step locks in flavor and adds appealing color.
Step 2: Cook the Onions and Assemble Layers
Using only a little of the bacon fat, cook the sliced onions covered for several minutes until soft and fragrant. Add chicken broth, apple cider vinegar, and black pepper to the skillet and bring the mixture to a lively boil. Carefully layer the sliced potatoes in a shingle pattern in your Dutch oven, sprinkle with pepper, and then pour the onion broth over them. Top with half of the crumbled bacon and half of the parsley, then arrange the browned sausages on top. This layered assembly lets every ingredient shine while mingling their flavors as they cook.
Step 3: Slow Cook with Beer and Gentle Heat
This is where patience pays off. Using camp coals or an oven, cook the coddle covered with carefully controlled heat for around two hours. Rotate the pot and lid regularly to avoid hot spots and burning. After the first hour, pour in a cup of beer to enrich the broth’s flavor and encourage tender, juicy sausages. Keep an eye on moisture levels and add more beer or broth if needed. The result is an irresistibly fragrant, deeply satisfying dish worth every minute spent.
How to Serve Authentic Dublin Coddle with Sausage, Bacon & Potatoes Recipe
Garnishes
Finish off your coddle with the remaining crispy bacon and freshly chopped parsley sprinkled on top. The bacon adds crunch and savory punch while the parsley brings a fresh, vibrant color contrast that brightens every forkful.
Side Dishes
This dish is substantial on its own, but a crusty loaf of rustic bread is a perfect companion. Dip it into the savory broth pooling around the potatoes and sausage for a truly authentic experience. Alternatively, a side of steamed greens or a simple garden salad can bring balance and freshness to the table.
Creative Ways to Present
For a family-style feast, serve the coddle straight from the Dutch oven to keep it warm and inviting. For a more elegant approach, plate individual portions in wide bowls, garnished with parsley and bacon crisps. You can also transform the leftovers into a hearty hash by frying chunks with eggs for a revitalizing next-day brunch.
Make Ahead and Storage
Storing Leftovers
Let the coddle cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay delicious for up to three days. The flavors often deepen even more overnight, making leftovers a treat on their own.
Freezing
You can freeze portions of the coddle in a freezer-safe container for up to three months. Just be sure to cool thoroughly before freezing to maintain texture and flavor. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally so it warms evenly without drying out. Adding a splash of broth or beer can revive the moisture and richness. Avoid microwaving if possible, as it may unevenly heat the sausages and potatoes.
FAQs
Can I use other types of potatoes for the coddle?
Absolutely! While Yukon Gold potatoes are recommended for their creamy texture and flavor, you can use other waxy potatoes like red potatoes. Just avoid starchy varieties like Russets, as they tend to fall apart during the slow cooking process.
Is it necessary to use beer in this coddle recipe?
Beer adds authenticity and depth of flavor, but if you prefer not to use alcohol, you can substitute with extra chicken broth and a splash of apple cider vinegar. The dish will still be delicious, just with a slightly different flavor profile.
Can I make Dublin Coddle in the oven instead of on coals?
Yes! Preheat your oven to 325°F and bake the coddle covered for about 90 minutes. For a nicely browned top, remove the lid for the last 45 minutes of cooking. This method replicates the slow, gentle heat beautifully.
What is the best type of sausage to use?
Traditional Irish bangers are ideal for an authentic experience, but bratwurst sausages work wonderfully as well. Choose sausages that are well-seasoned but not overly spicy to maintain the classic flavor balance.
How do I prevent the coddle from drying out during long cooking?
Monitoring the moisture level is key. Rotate the pot and lid regularly to avoid hot spots, and add a bit more beer or broth as necessary. This keeps the ingredients moist and ensures the potatoes become tender without burning.
Final Thoughts
Authentic Dublin Coddle with Sausage, Bacon & Potatoes Recipe is more than just a meal; it is a warm invitation to share timeless Irish tradition and comfort food magic. Once you try this rich, savory casserole, you’ll understand why it has been a cherished staple for generations. So gather your ingredients, take your time, and treat yourself and your loved ones to a dish full of heart, history, and homely goodness.
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Authentic Dublin Coddle with Sausage, Bacon & Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Irish
Description
Authentic Dublin Coddle is a traditional Irish casserole featuring layers of Yukon Gold potatoes, crispy bacon, bratwurst sausages, and onions slow-cooked together in a flavorful broth with beer and apple cider vinegar. This hearty and comforting dish is perfect for a cozy meal, offering a rich blend of smoky, savory, and slightly tangy flavors.
Ingredients
Vegetables & Aromatics
- 2 ½ pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
- 2 large white onions, peeled and sliced into ½ inch rings
- ¼ cup minced fresh parsley, divided
Meats
- 12 ounces thick-cut bacon (preferably nitrate-free applewood smoked)
- 6 bratwurst sausages or bangers
Liquids & Seasonings
- Fresh ground black pepper, about 2 teaspoons plus more to taste
- 14 ounce can low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 cup beer (plus more if needed)
Instructions
- Prepare Coals and Dutch Oven: Prepare 25-30 hot coals for campfire cooking. Lightly oil a 12-inch camp Dutch oven and its lid to prevent sticking.
- Layer Potatoes: Arrange sliced potatoes in a shingle pattern on the bottom of the Dutch oven. Sprinkle with about 2 teaspoons fresh ground black pepper.
- Cook Bacon and Sausages: In a skillet, cook the bacon until crisp. Drain on paper towels and set aside. Brown sausages lightly in the bacon fat, without fully cooking, then set aside.
- Sauté Onions: Remove excess bacon fat from skillet, leaving about 3 tablespoons. Add sliced onions and cover, cooking for 5-7 minutes, stirring occasionally. Remove lid, add chicken broth, apple cider vinegar, and season with black pepper. Bring to a boil then remove from heat.
- Assemble Dutch Oven: Carefully pour the hot onion and broth mixture over the potatoes in the Dutch oven. Sprinkle half the crumbled bacon and half the chopped parsley on top. Place the browned sausages over this layer and cover with the lid.
- Cook with Coals: Position the Dutch oven over 8 hot coals arranged in a checkerboard pattern, and place 16 hot coals on the lid. Cook, turning the pot ¼ turn clockwise and the lid ¼ turn counterclockwise every 15-20 minutes to avoid hot spots.
- Add Beer and Continue Cooking: After about 1 hour, check that the casserole isn’t drying out or burning. Add 1 cup or more beer. Continue cooking for another 45-60 minutes until sausages are cooked through and golden brown, maintaining the turning schedule and replenishing hot coals as needed.
- Final Touches and Serve: Carefully remove the lid avoiding ash contamination. Garnish with remaining parsley and crumbled bacon. Serve hot with crusty bread to soak up the flavorful broth.
Notes
- Check for saltiness before adding salt since bacon and broth can add saltiness. Using nitrate-free bacon and low-sodium broth is recommended.
- For indoor cooking, bake in a lightly greased Dutch oven or covered casserole dish at 325°F for 90 minutes, removing the lid for the last 45 minutes.
- A 12-inch camp Dutch oven typically holds about 6 quarts, perfect for this recipe.
- Be careful when handling hot coals and the Dutch oven lid to avoid burns or ash contamination.
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