Dublin Coddle
A hearty Irish coddle of bacon, beer bratwurst, potatoes and onions, gently baked in herbed chicken broth.
Dublin coddle turns humble bacon, sausage, onions and potatoes into a deeply savory one-pot meal. Rendering the bacon and browning the bratwurst first builds flavor; a long, gentle covered bake then tenderizes the potatoes before an uncovered finish browns the top.
Instructions
- 1
Position a rack low enough to fit a covered Dutch oven and preheat the oven to 300°F (150°C). Prepare all the ingredients.
- 2
Heat the Dutch oven over medium heat. Add the bacon and cook for 10–15 minutes, stirring occasionally, until crisp and its fat has rendered. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pot.
15 min
- 3
Add the bratwurst without piercing the casings and brown for 3–4 minutes per side. Transfer to the plate with the bacon.
8 min
- 4
Add the onions, garlic, salt and pepper to the pot. Cook for about 3 minutes, stirring, until the onions begin to soften.
3 min
- 5
Add the potatoes, chicken broth, parsley and thyme and stir to combine. Nestle the bratwurst on top, then scatter over the bacon and any collected drippings.
- 6
Cover the Dutch oven and bake for 1 hour 30 minutes.
1 hr 30 min
- 7
Remove the lid and bake for 30 minutes more, until the top is browned and the potatoes are tender.
30 min
- 8
Carefully remove the pot from the oven and skim excess fat from the surface if desired. Divide the bratwurst, potatoes, onions and broth evenly among five bowls or plates and serve warm.
Ago's Notes
- Do not pierce the bratwurst; keeping the casings intact helps the sausages stay juicy.
- For a soupier coddle, add up to 1 extra cup of broth. Beef or vegetable broth may replace chicken broth.
- Gold potatoes hold their shape well; red or fingerling potatoes also work. Keep the pieces 1–2 inches (2.5–5 cm) wide so they do not break down.
- Refrigerate leftovers airtight for 3–4 days. Freezing is not recommended because thawed potatoes can become grainy. Reheat gently over medium-low heat or microwave individual portions, adding a splash of broth or water if needed.
Serve warm, with plenty of the savory broth spooned over each bratwurst and the tender vegetables.
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