Dublin Coddle
Make this easy Dublin Coddle recipe with bacon, sausage, potatoes, and onions simmered in broth for a cozy Irish-inspired dinner!
Dublin Coddle is a comforting, slow-simmered dish that marries rustic simplicity with layered depth-perfect for coaxing out the natural sweetness of potatoes and sausage. The balance of smoky bacon, aromatic herbs, and velvety broth creates a foundation that feels both familiar and refined, making it a reliable choice for any home kitchen seeking warmth without fuss.
Instructions
- 1
Gather and prepare all ingredients. Move a rack to the bottom of the oven with enough room to fit the Dutch oven. Preheat the oven to 300°F.
- 2
On the stovetop, heat the Dutch oven over medium heat. Once hot, add the bacon and render for about 10-15 minutes, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the grease in the pan.
- 3
Next, place the brats in the pan and sear each side for 3-4 minutes, until browned. Remove the brats from the Dutch oven and set aside.
- 4
Add the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.
- 5
Top the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.
- 6
Place the brats, bacon, and any drippings on top of the potatoes and onions blend.
- 7
Lid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.
- 8
After 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to crisp up the top of the coddle.
- 9
Remove the Dutch oven from the oven. Skim excess oil from the top if desired. Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the flavors mingle like old friends in a quiet kitchen-trust the process, and let the warmth of the ingredients carry you through.
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