Dublin Coddle Irish Sausage Bacon Onion and Potato Hotpot
Warm, hearty, and brimming with authentic Irish flavors, Dublin Coddle is the ultimate comfort food that brings rustic charm to your table. This traditional Irish dish layers golden-browned pork sausages, crispy thick-cut bacon, tender potatoes, and sweet onions in a flavorful broth of chicken stock and optional Irish stout for added richness. Slowly baked to perfection, the ingredients meld together to create a cozy, one-pot meal that’s perfect for chilly evenings or St. Patrick’s Day celebrations. Simple to prepare with just 15 minutes of prep time, this classic Irish hotpot is finished with a sprinkle of fresh parsley and pairs beautifully with crusty bread to sop up every last savory drop. Whether you're embracing your Irish heritage or simply seeking a soul-soothing dinner, this comforting casserole is sure to become a household favorite. Keywords: Dublin Coddle, Irish sausage casserole, traditional Irish recipe, sausage and bacon stew, one-pot comfort food.
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Recipe Information
Ingredients
- 6 links pork sausages
- 6 slices thick-cut bacon
- 2 medium yellow onions
- 4 large potatoes
- 2 whole garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken stock
- 1 cup Irish stout beer (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, brown the sausages on all sides until golden. Remove and set aside.
In the same skillet, fry the bacon slices until slightly crispy. Remove, drain excess fat, and set aside.
While the bacon cooks, peel the onions and cut them into thick slices. Peel the potatoes and slice them into 1/4-inch rounds. Mince the garlic.
Layer half of the potato slices in the bottom of a large oven-safe casserole dish or Dutch oven.
Add a layer of half the onions, followed by half the sausages and bacon. Sprinkle with half the minced garlic, salt, and pepper.
Repeat the layering process with the remaining potatoes, onions, sausages, bacon, garlic, salt, and pepper.
Pour the chicken stock evenly across the layers. If using Irish stout beer, pour it in as well for an additional depth of flavor.
Cover the dish tightly with a lid or aluminum foil and place in the preheated oven.
Bake for 1 hour, then remove the cover and bake for an additional 30 minutes, or until the potatoes are tender and most of the liquid has been absorbed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread to soak up the broth.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
