DUBLIN CODDLE (POTATO, SAUSAGE AND BACON HOT POT) — This traditional Irish “hot pot”‘ features potatoes, sausage, bacon and onions that are simmered for hours in the oven until everything is tender and flavorful. Perfect for your St. Patrick’s Day celebration!
If you want to serve a traditional St. Patrick’s Day dinner, but aren’t a fan of corned beef–or cabbage–then I highly recommend this Dublin Coddle.
I have this thing about corned beef. With the possible exception of a good Reuben sandwich, I just don’t like it. So I’m always at a loss when it comes to serving a traditional Irish dinner.
And then I discovered Dublin Coddle. Really, where has this delicious dish been all my life?
Basically, it’s a giant, savory pot of potatoes, sausage, bacon and onions. Now that’s something I’m happy to eat on St. Patrick’s Day, or any day of the year, for that matter.
There’s nothing fancy going on here. Just some basic ingredients and cooking techniques. But boy are the results ever delicious!
You just want to check your pot every so often to make sure there’s some liquid in the bottom. Other than that, this meal is pretty hand-off.
And whether you leave the sausages whole or cut them in to chunks is really up to you. I prefer to slice mine up, but either way is fine. I also like to add a sprinkling of fresh parsley at the end to brighten things up a bit.
The kind of potatoes is entirely up to you–pretty much any variety will work in this recipe. But potatoes are a must, of course, being a staple food in Ireland.
When it comes to hearty, satisfying comfort food, it really doesn’t get any better than this. For a true Irish meal, serve this with a side of Traditional Irish Soda Bread, with some Irish Tea Cake for dessert.
This Dublin Coddle is so good, you’re going to want to serve it all year long, not just on St. Patrick’s Day!
What Should I serve with Dublin Coddle?
As I mentioned above, some Irish Soda bread and Irish Tea Cake will make a meal of this delicious sausage and potato hot pot. There are several versions of Irish soda bread on the site that would compliment this dish perfectly, as well as some other choices for rustic, crusty loaves.
- Traditional Irish Soda Bread
- Dill White Cheddar Irish Soda Bread
- Easy Cranberry Orange Soda Bread
- Rustic Rosemary Bread
- Easy No-Knead Dutch Oven Bread
- No-Knead Sourdough Focaccia Bread
Be sure to save this Dublin Coddle recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Potatoes
Appearance: Look for clean, smooth potatoes with a firm texture and no cuts, bruises or discoloration. Potatoes that feel soft or squishy have probably already started going bad.
If your potatoes start to sprout, you can still eat them. Simply remove and discard any sprouts, which are not edible.
Color: Try to avoid green potatoes, which is the result of a chemical called solanine that makes the potatoes taste bitter. If you do have green spot on your potatoes, cut those away before eating them. When eaten in large quantities, solanine can cause gastrointestinal discomfort.
Storing: Store potatoes in a dark, well ventilated area, preferably between 45 and 55 degrees. Perforated plastic bags or paper bags offer the best environment for extending shelf-life. Don’t wash potatoes until you’re ready to use them.
Here’s what you’ll need to make Dublin Coddle
- Pork sausage
- Bacon
- Produce: onions, potatoes, fresh parsley
- Salt and pepper
- Beef broth
Dublin Coddle (Potato, Sausage and Bacon Hot Pot)
Ingredients
- 1 pound pork sausages
- 1 pound bacon cut into 1-inch pieces
- 2 medium onions cut into large chunks
- 3 pounds potatoes peeled and cut into large chunks
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- 2 cups beef broth
Instructions
- Preheat oven to 300 degrees.
- In a large, oven-proof pot with a lid, brown the sausages and bacon until sausage is browned and bacon is just crispy. Drain briefly on paper towels and remove most of the grease from the pot. If desired, cut the sausages into large chunks.
- Layer the ingredients in the same pot as follows: half of the onions, bacon, sausage and potatoes. Sprinkle with half of the parsley. Season generously with salt and pepper. Repeat with the remaining half of the ingredients.
- Pour the beef broth over the top. On the stove top, bring the liquid to a boil. (You may not be able to see the broth in the bottom of the pot, but you’ll be able to hear when it boils).
- Remove from heat and cover the pot. Put the covered pot in the oven and cook for at least three hours (or up to 4 or 5 hours).
- About half-way through cooking, check the pot and add more water if necessary. There should be about an inch of liquid in the bottom of the pot at all times.
- Serve with bread for mopping up the juices.
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Nutrition
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Who Dished It Up First: Adapted from Food.com
4 comments
Rosa parks
you could also have bangers and mash
nicole
Can I use ground sausage. I have tons n my freezer & would rather not have to buy ssusage
Lily Lau
Oh Danelle, I wish I dared to prepare this right tomorrow…! Looks delicious!
Teresa
Hey, Danelle, that looks like my kind of dish. I love the font you used in your watermark. Do you remember what it was?