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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!
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!
- Crisp the bacon. First, you’ll crisp the bacon in a heavy-bottomed pot. Once crisp, remove the bacon from the pot.
- Brown the sausage. Brown your sausage, working in batches if needed, and then remove from the pot.
- 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!
- Cover with broth and add the sausage. Cover the mixture with broth, nestle the sausages back over top, and secure that heavy lid.
- Bake. Bake for 2 hours, or until the potatoes are easily pierced with a fork.
- Garnish and serve. Garnish with dried parsley, and enjoy!
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!
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.
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Dublin Coddle Frequently Asked Questions
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.
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.
- 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
- Preheat the oven to 350 F.
- Heat a large, lidded pot over medium heat and add the bacon. Cook until crisp, then remove from pot and roughly chop into thirds.
- 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.
- 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.
- Bake with the lid on for two hours, until potatoes are easily pierced with a fork. Top with additional dried parsley and serve!