Dublin Coddle

Dublin Coddle is a traditional Irish dish dating back to the 17th century. It consists of potatoes, onions, and sausage cooked together and garnished with bacon to create an amazing dish. It’s the perfect dish for your St. Patrick’s Day celebration.

Dublin Coddle easy, albeit a bit time-consuming to make and can be put together ahead of time. Be sure to have some easy to make Irish Soda Bread on hand to mop up the yummy juices.

This traditional Irish comfort food dates back to the 17th century. It generally consists of sliced potatoes, onions, sausage and bacon. In Ireland, the sausage tended to be bangers. The term bangers was first attributed to sausages made during World War I. Because of meat shortages, sausages tended to have a high water content. Because of this, they tended to pop or bang when cooked over high heat. If you can’t find bangers, you can use Bratwurst!

Dublin Coddle was often put together on Thursdays to use up leftovers. The reason was that Catholics were not allowed to eat meat on Fridays.

It was often made with leftovers for the Thursday meal because Catholics were not allowed to eat meat on Fridays. Dublin Coddle was thought to be a favorite dish of the writers Jonathan Swift and Seán O’Casey. In addition, it’s mentioned in the works of James Joyce.

The traditional Dublin Coddle uses Irish bangers. However, bratwurst works well if you can’t find Irish bangers. Be sure to have some Irish Soda Bread on hand to mop up the juices!

Ingredients for Dublin Coddle

I used the following ingredients, adapted from an America’s Test Kitchen recipe: Yukon gold potatoes, salt, freshly ground black pepper, thick cut bacon, bratwurst, onions, thyme, chicken broth, and cider vinegar.

Layering the Ingredients

I started by layering the potatoes in the bottom of a 9 x 9-inch baking dish. Then, I sprinkled the potatoes with salt and pepper, and set them aside.

Next, I cooked the bacon in a 12-inch skillet until it had rendered its fat and was crispy. This took about 15 minutes. I transferred the bacon to a paper towel lined plate.

Then, I browned the sausages in the same pan that I had used for the bacon. This only took about 5 minutes. I transferred them to the paper towel lined plate to drain. At this point, the sausages were not cooked through.

I poured off most of the fat in the pan, and added the onions, thyme, salt, and freshly ground black pepper.

I covered the pan, and cooked the onions over medium heat until they started to soften. This took about 9 minutes. Next, I added the chicken broth and vinegar to the onions, and stirred the mixture to scrape up any browned bits.

After the liquid was hot, I poured the mixture over the potatoes, and spread the onions in an even layer.

Finally, I finished the dish off by placing the sausages on top of the onion layer.

Finishing the Dublin Coddle

I popped the Dublin Coddle into a preheated 350° F oven for about an hour and 15 minutes until the potatoes were done. After letting it cool for about 10 minutes, I finished the Dublin Coddle off with a sprinkling of the bacon and chopped parsley.

I served it with some Irish soda bread that I had made yesterday. Yum!

Chula’s Expert Tips

• Yukon gold potatoes work best for this dish. However, in a pinch, you could use russet potatoes. Also, I like to slice the potatoes in my food processor with the 3mm blade.
• You can also use 6 pieces of regular bacon in place of the 4 pieces of thick-cut bacon.
• The traditional Dublin Coddle uses Irish bangers. If you can’t find Irish bangers, you can use Bratwurst like I did.
• If you don’t have fresh thyme, you can use ½ teaspoon of dried thyme instead.
• Dublin Coddle can be put together earlier in the day and refrigerated. Also, leftovers, if any can be reheated in the microwave or oven until hot.

Other Traditional Irish Recipes

What better way to celebrate St. Patrick’s Day than with traditional Irish entree recipes. In addition to this awesome dish, you should try:

• Beer Battered Fish Chips and Mushy Peas – Beer Battered Fish and Chips with Mushy Peas is a favorite Irish pub meal. Add homemade tartar sauce, and you have a true winner! Traditionally, either cod or haddock is the fish of choice. However, any large flaked white fish will work. 
• Sous Vide Corned Beef with Irish Fried Cabbage with Onions and Bacon – Corned beef and cabbage is traditional fare for St. Patrick’s Day. For a nontraditional twist, I made Sous Vide Corned Beef with Irish Fried Cabbage. The corned beef was moist, flavorful, and fork tender, and the cabbage was brimming with flavor
• Slow Cooker Irish Guinness Beef Stew – Slow Cooker Irish Guinness Beef Stew is comfort food at its best. It boasts tender chunks of beef with potatoes and carrots braised in a rich Guinness-infused gravy. Perfect for St. Patrick’s Day!
• Make Ahead Cottage Pie – Cottage Pie is one-dish wonder that is the ultimate in comfort food. This traditional Irish dish can easily be made ahead of time and reheated.
• Bangers and Mash with Onion Gravy – Bangers and mash with onion gravy is traditional Irish pub fare, and is perfect for St. Patrick’s Day. Bangers are sausages so named after World War I when sausages tended to have a high water content to compensate for meat shortages. 

I hope you liked the recipe for the Dublin Coddle as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

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Recipe

Dublin Coddle

Dublin Coddle is a traditional Irish dish dating back to the 17th century. It consists of potatoes, onions, and sausage cooked together and garnished with bacon to create an amazing dish. 

4.70 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: Irish, St. Patrick's Day

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 4 servings

Calories: 286kcal

Author: Chula King

Ingredients

• ▢ 1 ¾ pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick, about 6 cups (See Tip 1)
• ▢ Salt and freshly ground black pepper
• ▢ 4 slices thick-cut bacon, cut into 1-inch pieces (See Tip 2)
• ▢ 1-¼ pounds bratwurst (See Tip 3)
• ▢ 2 large onions, sliced into ½-inch-thick rings
• ▢ 1 Tablespoon minced fresh thyme (See Tip 4)
• ▢ 1 ¾ cups low sodium chicken broth
• ▢ 2 Tablespoons apple cider vinegar
• ▢ 2 Tablespoons minced fresh parsley for garnish

Instructions

• Preheat oven to 350° F.
• Shingle potato slices in bottom of 9 x 9-inch baking dish. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper; set aside.
• Cook bacon in 12-inch skillet over medium heat until crispy, 12 to 14 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
• Carefully add sausages to now-empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to paper towel–lined plate.
• Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add onions, thyme, ½ teaspoon of salt, and ½ teaspoon pepper. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.
• Add chicken broth and vinegar, scraping up any browned bits, and bring to simmer.
• Carefully pour onion mixture over potatoes, spreading onions into even layer.
• Place sausages, browned side up, on top of onions. Transfer to oven and bake until paring knife inserted into potatoes meets little resistance, about 1 hour and 15 minutes to 1 hour and 45 minutes.
• Remove from oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.
• Yield: 3 to 5 servings. (See Tip 5)

Chula's Expert Tips

1. Yukon gold potatoes work best for this dish. However, in a pinch, you could use russet potatoes.
2. You can also use 6 pieces of regular bacon in place of the 4 pieces of thick-cut bacon.
3. The traditional Dublin Coddle uses Irish bangers. If you can't find Irish bangers, you can use Bratwurst like I did.
4. If you don't have fresh thyme, you can use ½ teaspoon of dried thyme instead.
5. Dublin Coddle can be put together earlier in the day and refrigerated. Also, leftovers, if any can be reheated in the microwave or oven until hot.

Nutrition

Calories: 286kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 487mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 7.3mg | Calcium: 29mg | Iron: 1.3mg

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I first posted this amazing dish on February 27, 2017. This repost contains the same great recipe with updated photos and text.