Dublin Coddle Recipe

Name: Dublin Coddle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 8 links thick pork sausage; 4 -8 slices bacon; 2 large brown onions, chopped; 2 garlic cloves, crushed; 4 medium potatoes, peeled and cut in 3 mm slices; ¼ teaspoon dried sage; ground pepper; ¾ cup chicken stock; 2 tablespoons parsley, chopped; oil (for frying)

Servings: persons

8 links thick pork sausage
4 -8 slices bacon
2 large brown onions, chopped
2 garlic cloves, crushed
4 medium potatoes, peeled and cut in 3 mm slices
¼ teaspoon dried sage
ground pepper
¾ cup chicken stock
2 tablespoons parsley, chopped
oil (for frying)

1
Preheat oven to 180C.
2
Place sausages in a pan, cover with boiling water.
3
Return to boil, reduce heat, simmer uncovered 7 minutes, drain and cool.
4
Cut bacon into 2 cm strips.
5
Heat oil in pan, cook bacon 1 minute.
6
Add onions and cook until golden.
7
Add garlic and cook for 1 minute.
8
Remove bacon, onions and garlic.
9
Cook sausages on all sides until well browned, remove.
10
Arrange potato slices in base of large heatproof dish, top with bacon, onions and garlic.
11
Sprinkle sage and pepper over dish and add chicken stock.
12
Place sausages on top, cover and cook at 180 C for 1 hour or until potatoes are cooked.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 links thick pork sausage, 4 -8 slices bacon, 2 large brown onions, chopped, 2 garlic cloves, crushed, and more.

Yes, Dublin Coddle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dublin Coddle

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