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
- 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!
- 1 6 to 8 quart slow-cooker
- 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 tbsp parsley fresh, chopped, for garnish (optional)
- 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.