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The Dublin Coddle is a savory Irish classic made with potatoes, onions, rashers (bacon) and bangers (sausages) with a little chicken broth and beer thrown in.
First, let’s just jump right in and talk about this amazing pot of Irish comfort food! Last weekend we went camping in Shenandoah National Park with our two dogs and a cooler full of wonderful ingredients. We love cooking outdoors on an open fire and especially love our Lodge Camp Dutch Oven for stews, soups and casseroles like this Dublin Coddle.
To be an authentic Irish Coddle, everything will be boiled together instead of layered and the sausages are not browned. This is my adaptation since we were camping and we wanted to adapt the old style recipe for the Camp Dutch Oven. Since we live in the United States and bangers are hard to find here, I used bratwurst sausages which are also made of pork and slightly larger than bangers.
Our Dutch Oven is a 12-inch, 6 quart cast iron pot specially made for cooking over coals. As you can see in the photo above, my favorite sous-chef assisted with the food prep. He peeled the potatoes and I fried the bacon and sausages. What a team!
You can also make this Dublin Coddle casserole in the oven at home, using the same recipe.
Layer the potatoes in the bottom of your Dutch Oven or casserole dish. Season them well with pepper and sprinkle half the cooked and crumbled bacon on top. Cook the onions in the skillet used to fry the bacon in about 3 tablespoons of drippings. Once the onions are softened, add the broth and vinegar and carefully pour over the potatoes. Add some fresh chopped parsley and the lightly browned bangers.
We use charcoal to create an outdoor oven.
Pre-heat 25-30 charcoals in a hot fire. You’ll need red hot charcoals to place under the pot and some on the top to create an oven effect.
There is a science to how many hot coals you should use to create an outdoor oven.
For a 12-inch dutch oven, you should double that number to 24 and divide by three. Place one-third of the 24 coals on the bottom (8) in a checkerboard pattern and place the remaining (16) coals on top. You will need to replenish the coals during the the next couple of hours of cooking so be sure to have more coals ready.
This is not one of those start it and leave it kind of dishes. A Dutch Oven should be monitored and the pot rotated every 15-20 minutes to even out any hot spots. Turn the pot clockwise a quarter turn and then turn the lid a quarter turn in the opposite direction. Isn’t that brilliant?!
Since Dublin Coddle is a casserole, not a soup, you will need to watch the broth to make sure the pot does not boil dry.
After about an hour, add a cup or more of your favorite beer (Guinness is a popular choice for this dish.) Put the lid back on the dutch oven with a fresh layer of coals on the top and bottom. Next you will need to finish the bottle of beer if you didn’t put it all in the pot. You can also share with your sous-chef if desired.
If you run out and buy a dutch oven for your next outdoor adventure, be sure to get the handy dandy lid lifter too!
Once all the potatoes are tender, the Dublin Coddle is ready to serve.
Add any remaining chopped bacon to the pot and a fresh garnish of parsley. Serve immediately with a cold beer.
Serve this hardy dish with some crusty bread to soak up the broth. Talk about delicious!
What an exceptional treat – who doesn’t love potatoes and onions and perfectly cooked “bangers?”
This recipe makes enough to serve four to six people, or only two with enough leftover for several more meals!
It’s a shame we don’t eat sausage and bacon very often anymore. But with a weekend of hiking and walking, we felt a little splurge was okay.
Baking Dublin Coddle may not be the most authentic cooking method, but it is our favorite.
My husband and I both love this dish. I prefer this method over boiling the bacon and sausage which is a popular way to cook a coddle. By browning and cooking the bacon and sausage before adding to the pot, we’re able to remove most of the rendered fat, so in some small way this is a tad bit healthier and the sausages look a little nicer than if they are boiled. No offense meant to the authentic Irish way to make this dish!
Dublin Coddle – an Irish Classic!
What fun is a camping trip without roasted marshmallows?
And finally for dessert, my wonderful sous-chef husband once again proved that he is the master of the roasted marshmallow!
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PRINT THE RECIPE!
- 2 ½ pounds Yukon Gold potatoes, peeled and sliced 1/2" thick
- Fresh ground black pepper
- 12 ounces thick-cut bacon (see notes)
- 6 bratwurst sausages, or bangers if you can find them
- 2 large white onions, peeled and sliced into ½" rings
- 1 (14-ounce) can chicken broth (low-sodium preferred)
- 2 tablespoons apple cider vinegar
- 1 cup beer (plus more if needed)
- ¼ cup minced fresh parsley, divided
- Prepare 25-30 coals for the campfire.
- Lightly oil a 12-inch Camp Dutch Oven and the inside of the lid.
- Layer the sliced potatoes in a shingle pattern on the bottom of the Dutch Oven. Sprinkle the potatoes with about 2 teaspoons fresh ground pepper.
- Cook the bacon in a skillet until crisp. Drain on a paper towel lined plate and set aside. Lightly brown the sausages in the bacon fat but do not fully cook. Set aside.
- Remove all but about 3 tablespoons of the bacon fat and discard. Add the sliced onions to the hot skillet and cook covered for 5-7 minutes stirring once or twice. Remove the lid and add the chicken broth, vinegar and season with black pepper. Bring the onions and broth to a boil. Remove from the heat and carefully pour the onions and broth over the potatoes in the dutch oven.
- Top the onions and potatoes with half the crumbled bacon and half the chopped parsley. Place the browned sausages on top and cover with the lid.
- Place the Dutch Oven over 8 hot coals spread out in a checkerboard pattern. Place 16 hot coals on the lid.
Cook the coddle for about an hour, turning the pot ¼ turn clockwise, and the lid ¼ turn in the opposite direction every 15-20 minutes to prevent hot spots. Check the casserole to make sure it does not dry out and burn. After an hour add 1 cup or more of your favorite beer to the pot. Continue cooking until the sausages are fully cooked and golden brown - about 45-60 minutes. Continue turning the pot and lid as described above and add new hot coals as needed. You may need to sweep the ashes off the top of the dutch oven before adding new coals.
Take care when removing the lid to avoid getting ashes in the food. Garnish with the remaining parsley and bacon.
- Serve and enjoy with a loaf of crusty bread to soak up the broth.
Be sure to check the finished dish before adding salt. I use nitrate-free applewood smoked bacon which is a little less salty overall.
Salt-free or low-salt chicken broth is also a good choice if you can find it.
To cook the Coddle in the oven, lightly grease a Dutch oven or covered casserole dish. Preheat oven to 325 degrees F and bake covered for 1 1/2 hours removing the lid for the last 45 minutes or so.
A 12-inch Camp Dutch Oven holds 6 quarts
Here are a few more of our favorite camping recipes you might like:
The BEST Sloppy Joes
Brunswick Stew
Mountain Man Breakfast Casserole
Camping Essentials – the Camp Dutch Oven
The original Lodge Camp Dutch Oven does it all — and it’s been everywhere. A flanged lid holds hot coals and flips over for griddling, while the legs keep the oven at an ideal distance from hot coals. Includes Camp Dutch Oven Cooking 101 cookbook.
- PRE-SEASONED COOKWARE. A good seasoning makes all the difference. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy based vegetable oil. The more you use your iron, the better the seasoning becomes.
- MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
- CAMP COOKING 101. Lodge knows that cooking is about more than just the food; it’s about the memories. Whether you’re roasting a chicken in the oven, or cooking chili over the campfire, Lodge has you covered with the included Camp Dutch Oven Cooking 101 cookbook.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Michael PT Leary says
Hi,
I came across your Irish Coddle on pinterest trolling something that looked good to eat. The picture of that in a Dutch oven was like my eyes and stomach hit fly paper and couldnt move! I wanted to eat the picture it looked so good! I went to the store and bought brats just to make it in my backyard pit. I love cooking over a re ass l wood and home made charcoal fire with Dutch ovens, spits, racks, etc. I grew up on a Idaho cattle Ranch and was taught since I was young. We cooked alot on the wood stove in winter and fires all the rest of the year. I really enjoyed reading through your blog and now recipes. Yum! What a great find! Thank you for such a amazing Blog and sharing! -Cheers
-Michael PT Leary
Fan
Tricia Buice says
Thank you Michael! Hope you’ll give this a try. We’re so glad you found us and look forward to hearing more feedback! Thanks a bunch.
Fina says
This looks amazing! Do you cook the bacon and brown the sausage in the dutch oven before putting potatoes in, or a separate pan?
Tricia Buice says
Hi Fina. When making this recipe for the (indoor) oven, I just use the same Dutch oven for everything. I cook the bacon, then the bangers, then layer the ingredients. Since the heat is harder to regulate on the campfire, I use a skillet to cook the bacon, then the bangers in the same skillet, then layer the ingredients in the outdoor Dutch oven like in the photos. Great question!
Jeanette says
Can you cook this on your over?
Tricia Buice says
Hi Jeanette – yes you can! The directions for baking in the oven are in the Notes section of the printable recipe. Enjoy this delicious Irish dish! So good 🙂
Jan says
Where did you get your firepit setup? And I’ve ordered my 1st outdoor Lodge Dutch oven & lid lifter thru your site. Cant wait to try the Dublin Coddle. Look so delish!
Tricia Buice says
Hi Jan! The fire ring was at the campsite where we were staying in the Shenandoah Mountains. I don’t have one at home but need one so I can use my Dutch oven more often. I bet you’re going to love yours – and hope you’ll try a few of our camping recipes. We have a small camper and this Dutch oven goes everywhere it goes 🙂 Happy camping and thanks!
terry white says
I make this quite often but always add cabbage and cook on stove top in cast iron deep skillet covered for about and hour or so. Pretty much the same technique and prepping. Delicious !! I also am a huge outdoorsman and love to cook ! This is what I will be cooking for St. Patty’s day this year !!
Tricia Buice says
I’m going to add cabbage next time I make this, which is usually when we are camping. Such an easy and hearty pot of delicious, especially after a long hike. Thanks so much!
DeAnna says
Hi Tricia this looks like our kinda dinner indoors or outdoors. The snow is flying here so indoors will be our first try tonight. I was wondering if you could add cabbage to this dish and if so when should I add it. Also should I increase the cooking liquid if I do? Looking forward to trying this out. Thanks for the yummy pictures and Mocha is adorable!!
Tricia Buice says
Hi DeAnna – it’s so bitter cold this winter, I know this will be the comfort food you’re looking for. I think adding cabbage is brilliant and I will do the same next time I make this. Depending on how much cabbage you use, I would add another 1 cup of chicken broth but check it after the 45 minute mark to make sure it doesn’t dry out. Good luck – you’re going to love it!
Mike says
Made this today with cabbage and it was great
Tricia Buice says
Outstanding! Thanks for letting us know Mike. I am going to add cabbage next time I make this. Such an easy and tasty bowl of comfort food! Thanks again 🙂
Ann Maxwell says
Traditional Dublin Coddle is a white stew. All ingredients are cooked from raw in the cooking liquor. No Alcohol is used in this dish. The old Jurys Hotel in Ballsbridge, Dublin had this dish on their Caberet nights. Ann.
Tricia Buice says
I’ve seen pictures of the white stew Ann – this was just a fun play on the traditional dish – but it’s oh so yummy! Thanks so much 🙂
Kathryne Sanders says
I can’t comment on how this turned out, as it is still in the oven. I’m sure it will be delish, though.
A couple of questions about the oven instructions: 1) there’s a direction to put in half the bacon and half the parsley, but no instructions about when to add the second half, and 2) when do you add the beer to the pot?
Tricia Buice says
Hi Kathryne – thanks for the great question. Under No. 8 of the instructions it states when to add the beer, which is about an hour into cooking. The remaining bacon and parsley is scattered on top as a garnish before serving. I’ll update the recipe. I noted it in the text but missed it on the printable copy. Thanks for catching it. I love this recipe and hope you do too. Thanks for giving it a try!
Susan says
I’ve never been a fan of camping outdoors but it sounds like your enjoy it to it’s fullest, Tricia. With a delicious meal like this, what’s not to love 🙂 I’ve made Dublin Coddle before but I’m sure yours tastes so much better cooked over an open fire outside. It looks so good! Your Mocha has such a sweet face. What a cutie!
Tricia Buice says
Thanks Susan. There is something about being outdoors that clears my mind and cleanses my soul – it may sound a little extreme, but I NEED to be outside sometimes. LOVE it!
Dom says
what a brilliant dish, served au-naturale… you can imagine back in the olden times, on a trail, with their wagons behind them, making this glorious dish… maybe not using bottled beer but hey, the future is bright! Brilliant post! I am right there with you!
Tricia Buice says
Thank you so much Dom – love your vision of cooking on the wagon train 🙂 Such fun!
Gerlinde @Sunnycovechef says
This could be a German dish. It looks delicious and cooking it over a campfire makes it taste twice as good.
Tricia Buice says
What do you call this in Germany? It is a very good pot of “man food!”
Gerlinde @Sunnycovechef says
In Germany the sausages are sometimes heated in sauerkraut and the potatoes are cooked separately. There isn’t a specific name for it.
Tricia Buice says
Thanks Gerlinde
Robyn @ Simply Fresh Dinners says
Oh my goodness, Tricia, every time I see this dish I get so excited! We have a family reunion every year with about 60 cousins in a campground on the shores of Lake Huron. We have Irish ancestry and everyone loves to visit Ireland as much as possible. I have GOT to share this dish with them!
It looks so darn delicious and they will love the history. Shared 🙂
Have a great weekend!
Tricia Buice says
Wow sounds like you have a fun family! Thank you so much for sharing this post – your camping trip sound wonderful. Have a great weekend.
Sara says
This is SO fun, what a unique dish! I haven’t been camping in years, but I just signed up to be girl scout troop leader so I see camping in my near future 😉
Tricia Buice says
I think camping is in your future Sara! I remember camping as a girl scout and we made hobo stew. It was ground beef browned in a skillet then mixed with a can of Campbell’s vegetable soup. The stew was then put on a bun. Easy and it actually tasted pretty great. Enjoy!
Monique says
Looks so good..that first and last pic:) Man w/ the hand .. and doggie..beautiful..
Oh you are good Tricia..I am not a camper..no way no way..give me a pretty bed..cute place..and electricity for my hair straightener;)
I love a campfire:) outside in my daughters backyards..and that’s it.
Have a lovely weekend:)
Tricia Buice says
Thanks Monique. We have a pop-up camper and this campground has running water and clean facilities 🙂 I have backpacked on the Appalachian Trail and slept in a hammock outside. Very cool! I love being outdoors. Hope you have a wonderful, beautiful fall weekend.
Monica says
Looks like you had a great time camping. This is the perfect meal after a day outdoors, hiking and getting all that fresh air. I love how you guys lovingly prepared it…and the marshmallows really were roasted to perfection! : )
Tricia Buice says
We did have a nice quiet time in the mountains. The food was pretty great too! Have a lovely weekend Monica.
cheri says
Hi Trisha, today we woke up to rain and this Irish coddle would be perfect for our dinner. The sausages look perfectly cooked, and the marshmallows do too. Your little Mocha is adorable.
Tricia Buice says
We need more rain so send it our way Cheri. Thanks for stopping by and hope the sun comes out for you this weekend 🙂
Jennifer @ Seasons and Suppers says
A fabulous dish and no doubt 1000 times better when cooked over a fire and eaten in the great outdoors 🙂 I don’t camp, but I do have a fire-pit. Will try this before the snow flies!
Tricia Buice says
Oh I want a fire-pit! Since you live in the great outdoors – I guess you don’t need to go camping. I hope you love it and I am anxious to hear what your husband thinks too 🙂 Gotta love that Irish comfort food!
sue | theviewfromgreatisland says
This is fabulous — your photos are incredible, I feel like I was right there with you in the woods 🙂 We don’t camp much, but we love Irish food so I’m definitely going to make this on my boring old kitchen stove! I hope your camping ‘buddies’ got a taste of this stew!
Tricia Buice says
Thank you so much Sue – I wish you could come with us or at least come by to share a bowl around the fire. I know you will love this in the oven too. Have a lovely weekend!
Karen (Back Road Journal) says
I’ve never heard of coddle but it certainly does look delicious from your photos. It is a dish my husband would enjoy immensely. 🙂
Tricia Buice says
Thanks Karen – this is definitely man food! Have a lovely weekend and thanks again.
Chris Scheuer says
What a fun post Tricia. The coddle looks fantastic but I know, after being outside all day it was even better. Somehow, everything tastes better when your camping. And the aroma of bacon cooking outdoors is about as good as it gets!
Tricia Buice says
It really is delicious Chris and surprisingly so with only a few ingredients. Yeah camping! Hope you have a wonderful weekend!
Angie@Angie's Recipes says
Not a camping fan, but cooking outdoor is kinda fun, isn’t it? This is indeed an exceptional treat!
Tricia Buice says
Yes it is Angie! I love being outdoors and especially in the Fall. Have a great weekend.
JeanneKelly says
As I am from Dublin, I have had this dish many times . I must say yours is far better looking than the conventional,Great job ..
Tricia Buice says
This comment made me so very happy Jeanne! Thanks for stopping by – we truly love this dish and can’t wait to make it again.