Dublin Coddle: Hearty Irish Sausage, Bacon & Potato Hot Pot

Dublin coddle is a comforting Irish hot pot traditionally made from leftover sausages, bacon, and potatoes. There isn’t one strict recipe — families and towns each have their own version — but the concept is simple: layer cured meats, onions, and potatoes, then slow-cook until meltingly tender. For this version I didn’t use leftovers. I browned polish sausages first, cooked the bacon until it began to change color, and used fresh, large-diced onions and potatoes. The result is easy, hearty, and full of flavor.

Assemble the dish in an ovenproof pot with a lid — a Dutch oven works perfectly. Season each layer with salt, pepper, and parsley, pour in beef broth, cover, and let it cook slowly so the flavors meld and the potatoes become tender.

Ingredients:

• 2 tablespoons olive oil
• 4–6 medium potatoes, peeled and diced
• 2 large onions, diced
• 1 pound Polish sausages, sliced 1/4″–1/2″ thick
• 1 pound bacon, cut into 1/2″ pieces
• 2 cups beef broth
• 4 tablespoons fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

1. Preheat the oven to 300°F (150°C). In a saucepan, heat the olive oil over medium heat.
2. Add the sliced sausages and brown them briefly on both sides. Remove and drain on paper towels.
3. Add the bacon to the pan and cook until it just begins to change color; you don’t need it fully crisp as it will finish cooking in the oven.
4. In a Dutch oven or other ovenproof pot with a lid, begin layering the ingredients: start with half the onions, then half the bacon, half the sausages, and half the potatoes.
5. Season that layer with a sprinkle of salt, pepper, and half the parsley. Repeat with the remaining onions, bacon, sausages, and potatoes, seasoning each layer.
6. Pour the beef broth evenly over the top so there’s liquid to steam and braise the ingredients.
7. Cover the pot and transfer to the oven. Cook at 300°F for at least 2½ hours, until the potatoes are very tender and the flavors are well combined. Check at about two hours to ensure there’s still some liquid; add a little more broth or water if needed.
8. When the coddle is tender and fragrant, remove from the oven and let it rest a few minutes. Garnish with the remaining parsley if desired and serve hot with warm rolls or crusty bread.
9. Traditionally enjoyed with a pint of Guinness, this dish makes a satisfying family meal and reheats well the next day.

Camelia

Dublin Coddle (Sausage, Bacon & Potato Hot Pot)

Dublin coddle is a gently cooked, rustic one-pot meal from Ireland. This easy recipe showcases sausages, bacon, onions, and potatoes slow-braised until tender and flavorful.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Calories: 1220

IngredientsMethod

Ingredients

  

• 2 tablespoons olive oil
• 4-6 medium potatoes peeled, diced
• 2 large onions large diced
• 1 pound polish sausages sliced 1/4″-1/2″ thick
• 1 pound bacon sliced 1/2″ pieces
• 2 cups beef broth
• 4 tablespoons fresh parley chopped
• To Taste salt
• To Taste pepper

Method

 

1. In a saucepan, heat olive oil over medium.
2. Add sliced sausages and brown.
3. Remove sausages and drain.
4. Add the bacon and cook just enough the bacon starts changing colors.
5. In a dutch oven or a oven safe pot with lid layer the ingredients: onions, bacon, sausages, potatoes.
6. Season each layer with salt, pepper and parsley.
7. Repeat the 2nd layer.
8. Pour the beef broth over the top.
9. Cover with lid and place in the oven to cook at 300*F for at least two and a half hours. (Be sure to check if there’s still liquid in the pan at about the two hour mark)
10. Once tender, serve with warm rolls and a bottle of Guinness.