Dublin Coddle

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Dublin Coddle


Dublin Coddle

Mar 10, 2017Recipes, Spring, Winter

Even though it has been feeling like late spring/early summer lately, we are just heading into mid March.  With that comes Saint Patrick’s Day and even if you are way past the days of drinking green beer, it is fun to celebrate and try something new.  I love the tried and true corned beef and cabbage (in fact, I corned my own last year,) but this year an early vacation makes the timing of accomplishing it a little off.  I thought I would try this recipe instead.  We are lucky that our own Savannah River Farms makes a killer bratwurst, plus they and Khakalaki both have bacon, so what are you waiting for?  Also, the Bintje potatoes from Lazy Willow would make a great sub for the yukon golds.  Happy Cooking Y’all!


  • 1 3/4pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Salt and pepper
  • 4slices  thick-cut bacon, cut into 1-inch pieces
  • 1 1/4pounds bratwurst
  • 2onions, sliced into 1/2-inch-thick rings
  • 1tablespoon minced fresh thyme
  • 1 3/4cups  chicken broth
  • 2tablespoons  cider vinegar
  • 2tablespoons minced fresh parsley


  1. 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Shingle potato slices in bottom of 13 by 9-inch baking dish. Sprinkle with ½ ­teaspoon salt and 1/4 teaspoon pepper; set aside.

    2. 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.

    3. 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.

    4. Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add onions, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.

    5. Add broth and vinegar, scraping up any browned bits, and bring to simmer. Carefully pour onion mixture over potatoes, spreading onions into even layer.

    6. 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 1/4 hours.

    7. Remove from oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.

This old-school derivative of Irish stew layers pork sausage, bacon, onions, potatoes, and stock to “coddle,” or slowly simmer (usually for hours on end), often resulting in a mushy mess. For a more flavorful version of this dish that kept its elements intact, we crisped the bacon and browned the sausages (in the rendered bacon fat for more flavor) to create flavorful bits (fond) in the pan. Sweating the onions and adding broth to the pan released the fond into the coddling liquid. When poured over thinly sliced Yukon Gold potatoes arranged neatly on the bottom of a baking dish, it gently cooked them to a soft, creamy texture. The sausages were layered on top to brown further in the oven. A splash of cider vinegar helped cut the richness of the dish, while crisp bacon provided textural contrast.