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.
Servings: 4 servings
Calories: 286kcal
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 the bottom of a 9 x 9-inch baking dish. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper; set aside.
- Cook bacon in a 12-inch skillet over medium heat until crispy, 12 to 14 minutes. Using a slotted spoon, transfer bacon to a 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 a paper towel–lined plate.
- Pour off all but two tablespoons of fat from the 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 a simmer.
- Carefully pour the onion mixture over the potatoes, spreading the onions into an 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)
Notes
- Yukon gold potatoes work best for this dish. However, in a pinch, you could use russet potatoes.
- 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.
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
