Dublin Coddle

I am way behind on my posting about the different meals I’ve made recently.  It seems anymore that I either don’t have time to cook at all or when I do, I don’t have time to post about them. Case in point, this is the dinner from St. Patrick’s Day, which was over a week ago. Anywho, we ended up being by ourselves for St. Patrick’s Day which was fine as we had been pretty busy over the course of the week and had a full weekend. This recipe was saved as it came in an email about Irish recipes to make for St. Patrick’s Day. It is a Cook’s Country recipe so I don’t have a link. I’ll type it out below. 

Overall, this was pretty good. The only downside was that in the end, it looks, and tastes, a lot like bratwurst over German Potato Salad. Which seems less Irish and more, well, German. But, like I said, it was good. I didn’t make any changes and even made sure I had golden potatoes. I did use a package (5 pieces) of Johnsonville Beer ‘n Brats for the sausage. It was what was in the freezer. Which is also a reason I saved this to make. I had most everything on hand. 

So, take it for what you will. It seemed a tad bit less Irish to me when it was all said and done but it was still a good meal. 

  • 1 3/4 pounds golden potatoes, peeled and sliced 1/4″ thick
  • Salt and pepper
  • 4 slices thick cut bacon, cut into 1″ pieces
  • 1 1/4 pounds bratwurst 
  • 2 onions, sliced into 1/2″ rings
  • 1 tablespoon minced fresh thyme
  • 1 3/4 cups chicken broth
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh minced parsley (I skipped this)

Heat oven to 325 degrees. Spray non-stick spray into a 13×9 baking dish and shingle the potatoes in the bottom. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. 

Cook bacon in a skillet over medium heat until crispy (12-14 minutes or your level of crispy). Using a slotted spoon, transfer bacon to a paper lined plate. 

Carefully add sausages to the now empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to a paper lined plate. 

Pour off all but 2 tablespoons of fat from pan and return to medium heat. Add onions, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until onions are softened, 7-9 minutes, stirring occasionally. 

Add broth and vinegar, scraping up any browned bit, and bring to a simmer. Carefully pour onion mixture over potatoes, spreading onions in an even layer. 

Place sausages, browned side up, on top of the onions. Transfer to oven and bake until a knife inserted into the potatoes meets little resistance, about 1 1/4 hours. 

Remove from oven and let cool,for 10 minutes. Sprinkle with reserved parsley and bacon. 

This entry was posted in Pork, Potato and tagged , , , , , , . Bookmark the permalink.

1 Response to Dublin Coddle

  1. loveandumami says:

    We tried Dublin Coddle for the first time on St Patty’s day, it was a yummy alternative to corned beef and cabbage!

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