How to Make an Irish Dublin Coddle Recipe

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You will love this Irish Dublin Coddle recipe! Every year for St. Patrick’s Day, I make Corned Beef and Cabbage. This year, I decided to do something different and am making an Irish Dublin Coddle recipe for dinner. Irish Dublin Coddle is a traditional Irish dish that’s made of sausage, potatoes, bacon and onions. According to what I’ve found online, it dates back to at least the early eighteenth century (1700s).

How to Make an Irish Dublin Coddle Recipe

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How to Make an Irish Dublin Coddle Recipe

Irish Dublin Coddle is typically served with Irish Soda Bread but since we are trying to go gluten-free, we’ll simply enjoy it on its own. If you’re following the Paleo diet, you can eliminate potatoes from your serving.

How to Make an Irish Dublin Coddle Recipe

You could probably make this in your slow cooker if you wanted to eliminate browning the sausage and just toss it all in your slow cooker for 8 hours or so on low. You wouldn’t get the seared flavor from browning the sausage and the bacon but it would be quicker if you’ll be gone all day and want dinner on the table when you’re home.

Why not try this simple Irish cheese board.

For more St. Patrick’s Day and Irish ideas, visit a few of my favorite bloggers:

Yields 4

Irish Dublin Coddle Recipe

You will love this Irish Dublin Coddle Recipe! It's a great alternative to corned beef and cabbage on St. Patrick's Day.

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

Save RecipeSave Recipe


  • 1 package of good pork sausage
  • 1 yellow onion, chopped in large pieces
  • 1 package of bacon, chopped, avoid the nitrates please
  • 3 pounds of potatoes
  • 2 cups of broth, whichever kind you have
  • fresh parsley


  1. Heat the oven to 300F.
  2. In a large cast iron skillet or Dutch oven, heat the bacon and cook until crispy.
  3. Remove and let drain to remove the fat.
  4. Cook the sausage until they are cooked through. You can leave them whole or cut them up.
  5. Remove it from the burner and add the sausage, onion, bacon and potatoes.
  6. Pour the broth over the top and put the pan back on the burner.
  7. Heat to boiling.
  8. Place in the oven (covered) for about 90 minutes or until the potatoes are cooked through.



1441 cal


9 g


300 g


50 g
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  1. Laura | Food Fun Family says
    Ellen, this looks simply amazing! I need to try this!
  2. Lisa @ A Bride On A Budget says
    This looks great Ellen! I don't like corned beef and cabbage at all, so I'm always looking for a St. Pat's meal that isn't that or Shepard's Pie. We are totally making your recipe this year!
  3. Thanks for the recipe. It looks so good.  I can't wait to try it!
  4. That looks so delicious! I've never really made an Irish meal so I am looking forward to trying this.
  5. This looks delicious! Thank you for the recipe!
  6. Yum! That looks really good! I bet my husband would really like this! 
  7. Thanks for posting this recipe.If you'd like to use a slow cooker, you can brown the bacon and sausage the night before, then assemble everything in your slow cooker in the morning. It looks prettier and tastes better, IMO.
  8. This looks so good.  What kind of sausage do you recommend?
    • Ellen Christian says
      I used some from a local farm. It was just a mild pork sausage. I'd imagine anything like that should work. Thanks for stopping by!
  9. Dana Matthews says
    Oh, this looks so good!  And it looks easy!

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