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<\/p>\nIf you\u2019ve never heard of Dublin Coddle, let me introduce you to this thrifty gem of a recipe! It\u2019s a cozy one-pot dinner made with budget-friendly staples like bacon, sausage, potatoes, and broth, and is cooked low and slow in the oven. The sausage becomes tender and moist, the potatoes soak up the flavor-packed broth, and the bacon is the cherry on top. Dublin coddle is a seriously hearty meal that feels especially right for St. Patrick\u2019s Day, but I\u2019ll happily make it any time I want a filling dinner without spending a ton.<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nEasy Dublin Coddle Recipe<\/h2>\n Dublin Coddle is a cozy Irish sausage and potato stew-like dish believed to date back to a famine in the 1700s. It\u2019s typically made with potatoes, onions, rashers (bacon), and sausage, and is prime example of making something warm and sustaining out of whatever you have on hand! And you guessed it, the meaning is in the name. This dish is \u201ccoddled\u201d slowly and gently for hours, which means to gently cook just below boiling point.<\/p>\n
I kept this recipe for Dublin coddle mostly traditional and just swapped out Irish sausage with beer brats because they\u2019re much easier to find here in the US. I rendered bacon, browned the sausage, then layered everything in a Dutch oven. Then I coddled everything for 2 hours, then enjoyed the results! It\u2019s humble food in the best way and that\u2019s why I love it so much!<\/p>\n
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\nDeglaze with broth. <\/strong>Instead of deglazing the pan with a dark ale or stout as some recipes call for (which can get pricey if you\u2019re not already buying it), I deglaze with chicken broth. It does the same job of lifting up all those browned bits, and you can use whatever broth you\u2019ve already got! Beef or veggie broth will both work for a slightly different flavor.<\/li>\nBrown the sausages for more flavor.<\/strong> Like many recipes with lots of history behind them, there are many<\/em> ways to make a Dublin coddle. Some recipes skip browning the sausage and add them directly to the pot. I personally like to brown mine first because it adds an extra layer of flavor.<\/li>\nThere\u2019s no need to pierce the brats.<\/strong> It\u2019ll cause the fat and juices to leak out, which is where all the flavor is. Just brown them gently and let them finish cooking in the pot so they stay juicy.<\/li>\nTry different seasonings.<\/strong> I seasoned it with salt, pepper, dried parsley, and dried thyme to keep it classic and simple. You can also use bay leaves, rosemary, oregano, onion powder, garlic powder, or the like.<\/li>\nAdjust the liquid.<\/strong> I added only two cups of broth to my Dublin coddle recipe. If you want a more soup-like coddle, add another cup of broth to the pot.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nDublin Coddle<\/h2>\n <\/span>Cost <\/span>$11.31 recipe \/ $2.26 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nMake this easy Dublin Coddle recipe with bacon, sausage, potatoes, and onions simmered in broth for a cozy Irish-inspired dinner!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather and prepare all ingredients. Move a rack to the bottom of the oven with enough room to fit the Dutch oven. Preheat the oven to 300\u00b0F.<\/span><\/p>\n<\/li>\n\nOn the stovetop, heat the Dutch oven over medium heat. Once hot, add the bacon and render for about 10-15 minutes, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the grease in the pan.<\/p>\n<\/li>\n
\nNext, place the brats in the pan and sear each side for 3-4 minutes, until browned. Remove the brats from the Dutch oven and set aside.<\/span><\/p>\n<\/li>\n\nAdd the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.<\/p>\n<\/li>\n
\nTop the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.<\/p>\n<\/li>\n
\nPlace the brats, bacon, and any drippings on top of the potatoes and onions blend.<\/p>\n<\/li>\n
\nLid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.<\/p>\n<\/li>\n
\nAfter 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to crisp up the top of the coddle.<\/p>\n<\/li>\n
\nRemove the Dutch oven from the oven. Skim excess oil from the top if desired. Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*Traditional Dublin coddle uses Irish sausage<\/strong>, which can be difficult to find. I decided on beer brats<\/strong> instead. They add a subtle beer flavor without needing to deglaze the pan with beer\/ale. Feel free to use whatever brats or pork sausage you like.<\/strong><\/span>**I chose to use gold potatoes<\/strong> because they\u2019re some of the best for stewing. They offer a creamy, buttery texture and hold their shape. Red bliss<\/strong> and fingerling potatoes<\/strong> also work well. Make sure to cut the potatoes into 1-2 inch chunks<\/strong>, so they don\u2019t break down as easily.<\/span>***Some recipes use just water,<\/strong>\u00a0but I prefer the added flavor of the chicken broth<\/strong>. I like to use Better Than Bouillon<\/strong> to make broths to keep costs low. Beef<\/strong> or vegetable broth<\/strong> will also work.<\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>serving<\/span><\/span>Calories: <\/span>577<\/span>kcal<\/span> (29%)<\/span><\/span>Carbohydrates: <\/span>40<\/span>g<\/span> (13%)<\/span><\/span>Protein: <\/span>20<\/span>g<\/span> (40%)<\/span><\/span>Fat: <\/span>38<\/span>g<\/span> (58%)<\/span><\/span>Sodium: <\/span>1918<\/span>mg<\/span> (83%)<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span> (21%)<\/span><\/span>Percentages are of daily value.<\/i><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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