Name: Dublin Coddle Is the Centuries-Old, One-Pot Irish Dinner I Love
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Irish
Ingredients: 8 slices (about 11 ounces) thick-cut bacon or British rashers, chopped; 2 pounds raw pork sausages, such as bratwurst or Irish bangers (about 8 sausages); 2 medium yellow onions, sliced crosswise into 1/2-inch rings; 1 tablespoon finely chopped fresh thyme or 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon kosher salt, divided; 2 pounds (about 6 medium) Yukon Gold potatoes, peeled and sliced 1/4-inch thick; 2 cups chicken broth; 2 tablespoons apple cider vinegar; 1/4 cup chopped fresh parsley, optional

Dublin Coddle Is the Centuries-Old, One-Pot Irish Dinner I Love

Make this classic Irish Dublin coddle recipe with sausages, bacon, potatoes, and onions simmered in savory broth in a Dutch oven or a slow cooker.

2 hr 10 min total 15 min prep 1 hr 55 min cook 8 564 cal

Instructions

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1 Position the rack in the lower third of the oven.
2 Place the chopped bacon in a large Dutch oven and set over medium heat. Cook, stirring occasionally, until browned and crispy, 12 to 15 minutes. Transfer the bacon to a large paper towel-lined plate and set aside. Leave 2 tablespoons of the bacon drippings in the Dutch oven; discard or save the rest.
3 Add half of the sausages to the Dutch oven and cook, undisturbed, until browned on both sides, 3 to 4 minutes per side (the sausages will not be cooked through). Transfer the browned sausages to the plate with the bacon. Brown the remaining sausages and transfer to the plate.
4 Add the onions, thyme, pepper, and 1/2 teaspoon of the salt to the Dutch oven. Reduce the heat to medium-low and cook until softened, 6 to 8 minutes, stirring occasionally and scraping up any browned bits on the bottom with a wooden spoon. Transfer the onions to a medium bowl; set aside. Do not wipe the Dutch oven clean.
5 Shingle the sliced potatoes evenly in the bottom of the Dutch oven and sprinkle evenly with the remaining 1/2 teaspoon of salt. Spread the cooked onions evenly over top, followed by the browned sausages. Add the chicken broth and vinegar and cover with a lid. Bake, covered, until the potatoes are tender and the sausages are cooked through, about 1 1/2 hours.
6 Sprinkle the coddle evenly with the reserved cooked bacon and parsley, if desired, and serve. Refrigerate leftovers in an airtight container for up to 3 days. Love the recipe? Leave us stars and a comment below!