This dish is spectacular any time of the year, but we especially love it for a St. Patrick’s Day feast!
What more is there to say? Slow-cooked sausage with potatoes, onions, and a little Irish beer. This truly is comfort food at its very best. The ultimate “dump and go” meal with unforgettable results.
How To Make Dublin Coddle
You may be wondering, what is Dublin Coddle? Short answer: It’s an Irish dish that is loaded with sausage (traditionally Irish bangers), potatoes, onions, and a little liquid (Guinness, shall we say!).
All we know is that this dish is pure comfort food. And it could not be easier to put together.
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the ‘bell’ icon so you’ll never miss a new video!
What’s In a Dublin Coddle?
We start off with 4 strips of cooked bacon.
Go with your favorite cut of bacon.
We love applewood smoked, thick-cut.
EXPERT TIP: We cook our bacon in a large cast-iron skillet until crispy. The grease will add amazing flavor to the next step of preparing your coddle.
After the bacon is nice and crispy, let it drain on a plate lined with paper towels.
Now, it’s time to brown the sausage links.
EXPERT TIP: If you can find them, go with bangers, or Irish bangers. There is a slightly sweet taste of nutmeg combined with savory seasonings. Heavenly. If you can’t find bangers, go with bratwurst or Italian sausage links, raw, not cured, or smoked.
For added flavor, cook the sliced onions in the hot skillet.
Drain off most of the grease in the pan, and then add the onions and cook until just browned, about 5 minutes.
EXPERT TIP: If you are in a crunch for time, you can skip browning the onions and the sausage. Just layer into the slow-cooker as is. Browning them adds a wonderful depth of flavor, but it’s not 100% necessary.
Building a Dublin Coddle
Now, it’s time to layer the amazing components to a Dublin Coddle.
Start with half of the onions, then half of the potatoes, half of the carrots, all of the bacon and sausage (that has been cut into bite-size pieces), and then topped with the remaining carrots, onions, and finally potatoes.
EXPERT TIP: Add a nice sprinkling of salt and pepper as you add each layer to the coddle.
How To Serve Dublin Coddle
This is truly a one-dish wonder. You’ve got your meat and potatoes perfectly cooked.
Serve with warm, crusty bread, and that’s really all you need for a complete meal.
All it takes is about 4 to 5 hours on LOW in your slow-cooker. You can also roast this in a baking dish, or Dutch oven, for about 1 hour, covered, in a 350°F oven.
Once the potatoes are easily pierced with a knife, the dish is ready. Stir with a wooden spoon and serve immediately.
Other Classic Irish Dishes
If you are wanting to prepare the perfect St. Patrick’s Day feast (or anything Irish), take a look at these classics:
- Instant Pot Guinness Beef Stew
- Guinness Ground Beef Pie
- Irish Soda Bread
- Pub-Style Guinness Beef Pie
- Classic Shepherd’s Pie
- Instant Pot Corned Beef and Cabbage
- Classic Fish and Chips
In the meantime, it’s time to whip a batch of this Irish classic one-pot wonder!
Ready to make the most comforting bowl of food this side of Dublin? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Dublin Coddle
Equipment
- 1 6 to 8 quart slow-cooker
Ingredients
- 4 slices bacon
- 6 links sausage banger, bratwurst, or Italian
- 2 medium onions peeled and thickly sliced
- Salt and pepper
- 2 large potatoes russet or gold, peeled and thickly sliced
- 2 large carrots peeled and thickly sliced
- 8 oz stout beer or hard cider, chicken stock, or water
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Add the bacon to a large skillet over medium-high heat. Cook until crispy. Remove to a plate lined with a paper towel.
- In the same skillet, add the sausages. Cook until browned all over, about 5 minutes (the sausage won't be fully cooked). Set aside. Drain off the grease.
- Add the onions to the pan and cook until lightly browned all over, about 8 minutes.
- In your slow-cooker, add half of the onions, and then sprinkle salt and pepper all over them. Next, add half of the potatoes and a sprinkling of salt and pepper. Add half of the carrots, and then roughly chop the bacon and place on top of the carrots. Slice the sausages into bite-sized pieces and place them over the bacon. Top with the remaining carrots, onions, and potatoes. Add another liberal sprinkling of salt and pepper. Pour in the beer (or whatever liquid you're using).
- Cook on LOW for 4 to 5 hours. Serve hot, garnished with freshly chopped parsley.
Angie says
Love to watch you guys create all the wonderful culinary treats that are presented in your videos! Your cheerful countenance makes me very happy!
Patricia says
We’re not Guiness fans. What would be an acceptable substitution?
Kris Longwell says
Hi Patricia! So sorry for the delayed response. You could sub hard cider, apple cider, chicken or beef stock, or even water. Let us know if you make the coddle and what you think! Best, Kris & Wesley
Johnny says
Looks amazing! Could I use kielbasa? Also, do you think I could add cabbage?
Kris Longwell says
Both of those ingredients would be delicious! Let us know if you make it and how it turns out! Best, Kris & Wesley
Leslie says
Since my husband’s treatment for throat cancer 4 years ago, there has only been one other recipe that he’s said that it’s a “do again” recipe and this is one! It’s perfect when company is coming because it’s so easy and ready whenever you are. We have family coming in a couple of weeks and I’m just going to double it because we both ate more than our share. We didn’t have bread but definitely will the next time.
THANK YOU!!!
Kris Longwell says
Leslie! We can’t even begin to tell you how much this means to us!! You (and your husband) truly have made our day. We are THRILLED you and your hubby enjoyed the coddle! And we hope and pray you husband is doing well and thriving! Please give him our best! Thank you so much for sharing and for the wonderful review. That means the world to us! Please stay in touch!! Kris & Wesley
Leslie Nishimura Dugger says
Thought you might get a giggle out of this … we’ll be making this 3 times in a month! The hubby put our last bottle of Guinnes in the fridge (which only happens when I want one) and informed me after a couple of days that he put it in there as a “subtle” hint to make your dish again. It’s dinner tomorrow night! It’s still on the menu when our family comes in a couple of weeks.
Kris Longwell says
You just made our day!!! That is so so so fantastic! We are LOVING that you and your hubby are enjoying the coddle so much!! It’s really the perfect comfort food, right? Thanks again and have a blast with the family!!!! xoxo Kris & Wesley
Cecil says
Was really good, I think I put too much stout beer in it, closer to 16 ounces I put in. But still amazing flavor. Will make again.
Kris Longwell says
Hi Cecil, it’s tempting to pour the entire 16 ounces in, but we’ve found that about half that makes just the right amount of sauce. So so happy you enjoyed the dish, though! We love it so much, too!! And THANK YOU so much for sharing and for the GREAT review. That means the world to us!!! All the best, Kris & Wesley