Dublin Coddle

By: Cassy Joy Garcia
Fed & Fit
Fed & Fit

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This Dublin Coddle is a delicious, comforting bake of sausage, cabbage, and potatoes for a healthy, traditional Irish meal the family will love!

Dublin Coddle - sausage, potatoes, bacon, and cabbage in a red cast iron pot

I have been SO EXCITED about this recipe! We created it last year while working to build up content for my maternity leave. I bubbled over with excitement because it's just the kind of dish I (and I know you) love most: easy, comforting, healthy, and batch cook-friendly. While it is perfect to serve at a St. Patrick's Day celebration, I think it is a perfect one-pot meal for any time – especially the fall and winter months. Made with just a few simple ingredients like sausage, potatoes, and cabbage, Dublin Coddle has so much more flavor than you'd expect.

What is Dublin Coddle?

Dublin Coddle is an authentic Irish dish that is, traditionally, more a re-mix of leftovers than a recipe. Most Dublin Coddle recipes that you'll come across, though, include sausage, potatoes, and onions!


This recipe takes several of my favorite ingredients (bacon, sausage, and potatoes) and turns them into a deliciously, flavorful meal! Here's what you'll need:

  • Bacon – ALWAYS a good idea, right? The bacon adds a delicious smokiness to every bite of this dish.
  • Sausage – we used bratwurst, but choose whichever sausage you like best. 
  • Cabbage – a great way to add in those veggies – nice and hearty even when cooked for a few hours!
  • Potatoes – a healthy source of carbohydrates that really rounds out the meal. Feel free to add in other root veggies if you’d like (carrots would be a great choice!)
  • Onions – onions help add flavor and cook down to an almost caramelized consistency.
  • Broth – Dublin coddle is traditionally made with beer, but to keep it gluten-free, we've used broth instead. Feel free to use whichever you prefer!

How to Make Dublin Coddle

This dish is super easy to make, it just takes a bit of patience while you wait for it to finish in the oven!

  1. Crisp the bacon. First, you’ll crisp the bacon in a heavy-bottomed pot. Once crisp, remove the bacon from the pot.
  2. Brown the sausage. Brown your sausage, working in batches if needed, and then remove from the pot.
  3. Add in the veggies, bacon, and seasoning. Toss the potatoes, onions, cabbage, bacon, salt, pepper, and parsley into the pot. At this point, feel free to add in any other root veggies hiding out in that veggie drawer!
  4. Cover with broth and add the sausage. Cover the mixture with broth, nestle the sausages back over top, and secure that heavy lid.
  5. Bake. Bake for 2 hours, or until the potatoes are easily pierced with a fork.
  6. Garnish and serve. Garnish with dried parsley, and enjoy!

Dublin Coddle - sausage, potatoes, bacon, and cabbage in a red cast iron pot

What to Serve with Dublin Coddle

Although Dublin Coddle is a complete meal and can totally be served on its own, if you’re looking for a fresh side to compliment your coddle, this Lemon Sea Salt Arugula Salad will pair with it perfectly!

Can I make this in a slow cooker?

You can! To make Dublin Coddle in a slow cooker, simply place all of the ingredients into the belly of the slow cooker, top with the lid, and set the slow cooker to cook for 3-4 hours on high or 6 hours on low.

Can I freeze Dublin Coddle?

Sure! Our Dublin Coddle can be packed and frozen in airtight containers. We recommend transferring the coddle to a pan on the stove to reheat.

If you're looking for other Irish (or St. Patrick's Day-inspired) recipes, be sure to check out our Healthy St. Patrick’s Day Roundup. It’s full of the tastiest appetizers, main dishes, sides, desserts, and drinks that all give a nod to one of our favorite holidays! The Paleo Corned Beef is one of my favorite proteins on the blog and comes together with a QUICK brine.


Dublin Coddle

This flavorful Dublin Coddle is perfect for St. Patrick's Day celebrations, or for a cold night!

  • Author: Amber Goulden
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6-8 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Irish


  • 12 ounces thick cut bacon
  • 2 pounds pork sausage (bratwurst or Polish sausage recommended)
  • 1 head green cabbage, cut into eight wedges
  • 3 pounds potatoes, cut into 2-inch hunks
  • 1 yellow onion, cut into eight wedges
  • 1 1/2 teaspoon sea salt
  • 2 cups chicken broth
  • 1 tablespoon dried parsley, additional for garnish
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 350 F.
  2. Heat a large, lidded pot over medium heat and add the bacon. Cook until crisp, then remove from pot and roughly chop into thirds.
  3. Add the sausage to the pot, working in two batches, and cook 4-6 minutes per side until browned. Remove the sausage from the pot.
  4. Add the onion wedges to the pot, then add the cabbage, potatoes, bacon, salt, pepper, and parsley to the pot. Toss to coat, then add the broth and place the sausages on top.
  5. Bake with the lid on for two hours, until potatoes are easily pierced with a fork. Top with additional dried parsley and serve!

Keywords: Dublin Coddle, Irish sausage stew, St. Patrick's Day recipes

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Recipe rating

  1. Albert Bevia says:

    This dish has such a beautiful presentation to it, I have never had Dublin coddle before, but now I have an excuse to to try it!

  2. Becki says:

    Hi Cassy, I just have to let you know that I made this for dinner tonight and it was DELICIOUS! My family is currently making a gradual transition to a Paleo diet, and meals like this make it SO much easier to make everyone happy. Thank you for all that you do, I have saved a lot of your recipes already and plan to make many more in the future!

  3. Katie McNealy says:

    Getting ready to make this again tonight. It is delicious!!!

    5.0 rating

  4. Reneé Kern says:

    For the slow cooker, do you brown the sausage and then basically instead of putting it all in a pot to bake, you put it in the slow cooker? Any other slow cooker tips?

    1. Brandi Schilhab says:

      Yep, that’s it, Renee! No other tips!

  5. Sinead says:

    Not sure why you would recommend Polish sausages rather than Irish sausages, Irish sausages are amazing!

    1. Brandi Schilhab says:

      Either will work, Sinead! Enjoy!

  6. Carrey says:

    Do you think chicken sausages would work the same?

    1. Brandi Schilhab says:

      I don’t see why not! Enjoy!

  7. Kylie says:

    This is absolutely delicious!

    1. Brandi Schilhab says:

      Yay, so glad you loved it, Kylie!

  8. Jillian says:

    I’m looking forward to trying this tomorrow! I’m using my instant pot. Does 25 min oh high sound correct?

    1. Brandi Schilhab says:

      I’ve never used the Instant Pot for this, so I can’t say for sure, Jillian. I hope it turned out great, though!

  9. Mamabee says:

    Fantastic! Thumbs up from the whole family!!

    1. Brandi Schilhab says:

      Awesome! We’re so glad…thank you for sharing!

  10. Stephanie Shelton says:

    Made this to celebrate St. Patty’s Day! Absolutely loved this and I’m not even a fan of cabbage! The entire family enjoyed it!

    1. Brandi Schilhab says:

      So glad to hear that, Stephanie! Thank you for sharing this with us!

  11. Samantha B. says:

    Easy to make, fast and delicious! 10/10 highly recommend.

    1. Brandi Schilhab says:

      Wahoo! That’s so great to hear, Samantha! Thanks for sharing this with us!

  12. Crystal says:

    This dish was delicious! Usually we do corned beef for St. Patty’s day, which I LOVE, but this may have been better!!! A note though, my husband made this (he’s not the most experienced cook) and he didn’t put the cover on in the oven for most of the cook time (still turned out okay!) because that direction is missing from the recipe section (it is written in the article).

    1. Brandi Schilhab says:

      We’re so glad you loved this, Crystal! And thanks so much for letting us know — I just added it to the recipe card.

  13. Brianna says:

    This was so good! Great recipe!

    1. Brandi Schilhab says:

      Wahoo! I’m so glad to hear that, Brianna!

  14. JuneMK says:

    Oh my goodness! This was really good. I got a thumbs up from the whole family. I would say this is a company meal. I made a half recipe and it fed all 4 of us with a little left over.

    1. Melissa Guevara says:

      I am so glad that y’all enjoyed! ~Melissa

  15. Ronan says:

    Im sure this recipe is good but being a born and reared Dubliner I can say that unfortunately none of this recipe is traditional apart from it has sausages ,bacon and potatoes.
    The bacon and sausages are never pre cooked and are boiled from raw in water to make a stock.Potatoes ,Onion and parsley is added.Dublin coddle was a peasants food and is very simple to make and it’s salty porky rustic stock is the key to this dish.

    1. Melissa Guevara says:

      Thank you for sharing your feedback, Ronan.

  16. Denise davies says:

    Anthony worrell Thompson recipe adds cream. Can’t remember if this is added with the stock before cooking