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Authentic Dublin Coddle with Sausage, Bacon & Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 76 reviews
  • Author: Elina
  • 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

Scale

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

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

Find it online: https://recipes.mbeams.com/authentic-dublin-coddle-with-sausage-bacon-and-potatoes-recipe/