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Dublin Coddle - an Irish classic with sausages, bacon, potatoes, & onion. You can use bratwurst if you like too. SO good!! Perfect for St. Patrick's Day
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5 from 1 vote

Dublin Coddle


  • 6 pork sausages or bratwurst
  • 12 oz thick cut bacon sliced into 1 inch pieces
  • 3 pounds russet potatoes peeled & sliced 1/2" thick
  • 2 large onions sliced into 1/2" half rings
  • 2 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 4-5 cloves garlic minced
  • 1 cup Guinness beer or beef broth
  • 1/4 cup fresh parsley minced - plus extra for sprinkling
  • pepper


  • Preheat oven to 300 degrees.
  • In a large dutch oven, cook the bacon on medium heat until crispy. Remove the bacon using a slotted spoon & drain on paper towels. Sear the sausage (or bratwurst) in the bacon grease to brown. Remove the sausages from the pan to drain with the bacon.
  • Remove all but about 1/4 of bacon grease from the pan. Add the sliced onion to the pot, & cover. Cook for about 7 minutes, stirring once or twice. Add in the chicken broth, apple cider vinegar, minced garlic, & a sprinkling of pepper. Bring to a boil, then remove from the heat. Pour the onion/broth mixture into a separate dish for a moment.
  • Layer the sliced potatoes along the bottom of your dutch oven. Pour the onion/broth mixture over top. Add in 1/2 of the cooked bacon & 1/4 cup of chopped fresh parsley. Place the whole sausages on top.
  • Cover, cook for 45 minutes. Remove from the heat & pour in 1 cup of Guinness beer (or broth). Replace the cover & return to the oven for another 45 minutes.
  • Top with the remaining bacon & a few more sprinkles of fresh parsley once it's done. Serve with crusty bread to sop up the au jus.
  • *If you want all your bacon crispy, then save it all for the end.