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Dutch oven Dublin coddle served with Irish soda bread and an Irish red ale.

The Best Dublin Coddle with Irish Bangers

Carne Diem Culinary
Dublin coddle is a one pot Irish comfort food consisting of simmered sausages, potatoes, onions, and seasonings in a rich broth. This traditional peasant dish is the perfect Irish meal for St. Patrick's Day or any time you are looking for a simple and hearty meal.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Irish
Servings 6
Calories 646 kcal

Ingredients
  

  • 1.5 Pounds Irish Style Sausages about 8
  • 8 strips Bacon
  • 2 Yellow Onions
  • 1 Cup Leeks Rinsed and sliced
  • 4 Cloves Garlic
  • 2 Pounds Dutch Baby Potatoes or Yukon Gold
  • 1 teaspoon Thyme
  • 2 teaspoons Salt
  • ½ teaspoon Black Pepper
  • 16 ounce Guinness Beer
  • 2 Bay Leaves
  • 3 Cups Beef Broth

Instructions
 

  • Dice one of the yellow onions and then slice the second into thin slices.  Cut the bacon into about ½-inch pieces.
  • Halve the yellow potatoes and set aside.
  • Heat a Dutch oven or large pot on a stove top over medium heat.  Add the diced bacon to the pot. Cook until the bacon is browned and starting to crisp up. then remove from the Dutch oven with a slotted spoon. Leave the bacon fat in the pan.
  • Add the Irish Bangers to the pan and brown on both sides in the bacon fat, then remove to the plate with the bacon.
  • Cook the diced onions and leeks for 4-5 minutes, until softened. Stir frequently.
  • Add the garlic and cook for 1 minute then add the salt and black pepper. Stir to combine then remove the veggies from the pan to a plate.
  • Deglaze the Dutch oven with the pint of Guinness. Add the Bay leaves and bring to a boil. Boil for 3 minutes to reduce slightly then remove the Dutch oven from the stove.
  • Add the sliced onion to the bottom of the Dutch oven and then layer half of the potatoes.
  • Next, layer half of the bacon, half of the veggies and then half of the Irish sausages.
  • Repeat the layers: potatoes, bacon, veggies, pork sausages then add just enough beef broth to reach the bottom of the top layer of sausages.
  • Return the Dutch oven to the stove and bring to a boil. Cover and place in a 225 degree oven.
  • Cook the coddle, covered, in the 225 degree oven for 2-3 hours.
  • Remove and serve warm with Irish soda bread or brown bread.

Nutrition

Calories: 646kcalCarbohydrates: 35gProtein: 26gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 101mgSodium: 2151mgPotassium: 1133mgFiber: 4gSugar: 3gVitamin A: 366IUVitamin C: 36mgCalcium: 61mgIron: 3mg
Keyword Dutch Oven, leeks, Onion, Potatoes, Sausage, St. Patrick's Day
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