Dublin Coddle

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Make this easy Dublin Coddle recipe with bacon, sausage, potatoes, and onions simmered in broth for a cozy Irish-inspired dinner!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: Irish

Total Cost: $11.31 recipe / $2.26 serving

Servings: servings (1 Brat each with veg)

Calories: 577kcal

Author: Melissa Nolan

Equipment

Dutch Oven with Lid

Ingredients

8 oz. bacon chopped, $2.34
5 beer brats $4.97*
2 onions medium dice, (3 cups, 750g) $1.45
4 garlic cloves minced (2 Tbsp) $0.24
1½ tsp salt $0.06
1 tsp black pepper freshly cracked, $0.16
2 lb. gold potatoes washed, roughly peeled, and 1-2 inch cubed, (907g) $1.79**
2 cups chicken broth 16oz., $0.26***
1 tsp dried parsley $0.02
½ tsp dried thyme $0.02

Instructions

Gather 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°F.
On 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.
Next, 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.
Add the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.
Top the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.
Place the brats, bacon, and any drippings on top of the potatoes and onions blend.
Lid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.
After 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.
Remove 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.

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Notes

*Traditional Dublin coddle uses Irish sausage, which can be difficult to find. I decided on beer brats 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.

**I chose to use gold potatoes because they're some of the best for stewing. They offer a creamy, buttery texture and hold their shape. Red bliss and fingerling potatoes also work well. Make sure to cut the potatoes into 1-2 inch chunks, so they don't break down as easily.

***Some recipes use just water, but I prefer the added flavor of the chicken broth. I like to use Better Than Bouillon to make broths to keep costs low. Beef or vegetable broth will also work.

Nutrition