For Those of You Who Do Not Love Corned Beef but Want a Traditional Irish Meal

Dublin Coddle is not a dish I had heard of before. While I do happen to have a fair amount of Irish in me, I am not terribly familiar with the cuisine. If asked, I would have probably told you it consists of corned beef, potatoes, and cabbage. And while I am not knocking those ingredients, I wanted to find a traditional Irish dish that didn’t involve corned beef for Saint Patrick’s Day, as I know not everyone is a fan of it. (Don’t worry, I will have at least one recipe for corned beef too). Rumor has it that Dublin Coddle dates back to the 1700s in Dublin. It is a mix between a stew and a casserole, as it is cooked low and slow in the oven, and with not a lot of liquid. Rumor also had it that it became popular because Irish wives would toss all the ingredients into a pot and let them cook on low until their husbands came home from the pub. And in Ireland, that can be pretty late! (Ok, maybe not just Ireland).  

A few tips I picked up along the way are that it is extremely important to brown the sausage on all sides before adding to the pot. Brown that bacon too. Actually, brown the onions and garlic! Have a party in that pan! And layers- those are also important. OK, now that we’ve got that covered, here we go! 


Dublin Coddle 

  • ½ pound Red Barn Meats Bacon, diced 
  • 1 pound Red Barn Meats Garlic Bratwurst or Sweet Italian Links 
  • 2 large yellow onions, sliced 
  • 2 cloves garlic, diced 
  • 2 pounds potatoes, cut into large chunks 
  • 4 cups chicken, beef, or vegetable broth 
  • 1 cup dark beer 
  • 1 bunch parsley, chopped 
  • Salt and Pepper to taste 


Preheat oven to 300 degrees. Heat a large Dutch oven on the stove over medium-high heat. Add bacon and cook for about 5 minutes, or until browned. Remove from pot and place on paper towels to soak up excess grease. Add sausages to pot and brown on all sides. Remove and set aside.  

Remove all but about 2 tablespoons of grease from pot. Add onions and cook until golden brown.  Add garlic and cook until fragrant. Add beer to pot to deglaze, scraping all the browned bits from the bottom and sides until almost all evaporated. Remove the onions and garlic from pot and set aside. Remove pot from heat.  

Add half the potatoes to the pot. Season with pepper, a dash of salt, and some chopped parsley. Then add half the onions and half the cooked bacon. Repeat this process to create a second layer. Top with the sausages. You can leave them whole or cut into chunks. Pour the broth into the pot. Place pot on stove and bring to a boil over medium-high heat.  

Place lid on pot and put into oven. Cook for 2- 4 hours, (longer makes it caramelize more) making sure that more liquid isn’t needed. You want about an inch of liquid in there at all times so the bottom does not burn.  

Garnish with parsley and add salt and pepper to taste. Soda bread is also a good addition.  



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