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Dublin Coddle is a traditional Irish dish consisting of potatoes, onions, bacon, and sausage cooked together to create an amazing dish.
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4.70 from 10 votes

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. 
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Irish, St. Patrick's Day
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

  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