Dublin Coddle

Yield: 4 to 6 depending

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours


  • 10 strips Applewood Slab Bacon, cut into 1-inch pieces
  • 1-3/4 pound (about 5) quality Pork Sausage
  • 4 small Yellow Onions, sliced
  • 2 tablespoons minced fresh Parsley
  • 3-1/2 pounds Russet Potatoes, roughly peeled
  • Kosher Salt
  • Black Pepper
  • 2 cups low-sodium Chicken Broth


  1. Preheat oven to 300 degrees.
  2. Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
  3. Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
  4. Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
  5. Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
  6. Remove and ladle into bowls with a little of the broth and serve immediately with crusty bread.

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