So…it’s the day before St. Paddy’s.  Yesterday, I showed you all how to make Irish Brown Bread.  Today, I’m going to show you how to make a “stew-like” concoction that is heavenly. And you can use the Irish Brown Bread from yesterday to sop up the juices.

Dublin Coddle is essentially a sausage, potato, onion, and bacon stew–that is often made at the end of the week with all of the leftover fridge and pantry items.  It’s cheap, easy, and tastes like comfort in a bowl.  I definitely suggest this dish for a chilly Sunday afternoon meal, with lots of friends and family to share it with.

There are a million different ways to make this–and any number of ingredients you can add to it–but this is my version.

Let’s just jump right into it, ’cause you all need to know what you have to pick up when you go shopping!


6 slices of thick cut bacon, cut into big chunks

3 large yellow onions, sliced evenly

1/2 head of a small cabbage, sliced thin

2-3 pounds Russet potatoes (the potatoes I got were HUGE, so I only needed 2)

6 pork sausages (I got Italian because the store didn’t have a huge selection)

1 cup Guinness Extra Stout

1 cup beef broth/stock

minced garlic

salt & pepper

It looks like there’s only 4 sausages there–but 2 are hiding underneath.  And don’t you love how my jar of minced garlic has a huge “$5” on top?  I told you I’m hood.

As you can see, this is a recipe with a few, simple ingredients.  But it delivers on flavor and heartiness–and will easily feed 6 healthy eaters (especially when paired with the Irish Brown Bread).  If you need to feed 8 or more, just add more sausages.  There will be plenty of everything else to stretch to 8 portions easily.


So, first step, get that bacon frying in a large Dutch oven over med-high heat.


We’re going for just this side of crispy here.  For once, we do not want crispy, completely fried up bacon.

Remove the bacon with a slotted spoon, and drain over paper towels in a bowl.


Next, without removing any bacon grease, start frying up your sausages.

People may give me crap for this, but I pierce my sausages before frying/cooking them.  It allows them to cook more evenly, and when you bite into them, they don’t shoot scalding liquid into your face, thus requiring a trip to the burn unit.  And you don’t lose any flavor–no matter what anyone says.


Again, we’re just looking to put some color on these tasty sumbitches, not completely cook them through.  They’ll finish cooking later.  You’ll see.  Anyway, remove them to drain on paper towels on a plate.


Next, without removing any grease, add your onions to the Dutch oven and toss them to coat them with the grease in the pot.  Salt and pepper the onions–but go light on the salt.  The bacon and sausage add lots of salt to this dish.


I also added some dried basil leaves, just for a lil’ extra sumpin sumpin.  Adding some fennel seed would be amazing, too, and pair nicely with the sausage.  But you do you.

Cook your onions over med-high heat, stirring often, until they begin to get a good caramel coloring to them and have reduced by about a half.


Add your thinly sliced cabbage to the Dutch oven.


Resist the urge to add more salt.  Trust me.  But feel free to add some more pepper if you wish at this point.

Cover the Dutch oven and allow the onions and cabbage to cook together for 5 – 10 minutes.  In the meantime…

Look, normally, I would use the Dutch oven to cook everything, since this also has to go in the oven.  However, my Dutch oven is only about 5.5 quarts–not quite big enough to handle this job.  So, I used a 9×13 cake pan for the next few steps.  A large Pyrex casserole dish, a lasagna pan–any of these will do the job wonderfully.  But if you have a 7 or 8 quart Dutch Oven, you can easily bake the Coddle in it.  At the end of this recipe I’ll explain how.

Okay.  So slice your potatoes.  Layer them evenly in your 9×13 cake pan, salt and pepper liberally, then sprinkle the bacon evenly over them.  You do not need to spray or grease your pan.  This dish won’t stick.  Trust me.


By this point, your onions and cabbage have cooked together and the cabbage has softened.  Add a tablespoon of minced garlic (4 to 5 fresh cloves), and stir, allowing the garlic to cook for about 30 seconds, or until fragrant.  Next, add 1 cup of Guinness Extra Stout and 1 cup of beef broth/stock to the Dutch oven.  Stir to incorporate, re-cover, and allow to cook for another 5 minutes.


Looks like beer, cabbage, and onion soup, huh?  Trust me–it’ll be very tasty in the end!

Next, pour your onion and cabbage mixture evenly over your potatoes in the cake pan, then place your sausages on top.


You don’t have to be cute and arrange your sausages like me–I just have nothing else going on.

Cover your cake pan with foil (tightly–don’t want spills or steam escaping), and place in your preheated 300 degree oven (you did preheat, right?!?!)

Bake for 1.5 hours–making sure to not open the oven or remove the foil.  Trust me.  Unless the oven catches on fire and threatens to turn your house into an inferno–leave it the hell alone.

Finally, remove your Dublin Coddle from the oven, and uncover (carefully).


Yum!  Serve heaping spoonfuls of potatoes, onions, cabbage, and bacon, with a sausage in a large bowl, and Irish Brown Bread on the side:


Oh, mylanta.  So tasty.  So hearty.  So freaking comforting.  Just don’t trust your farts for a few days…

Until next time…

P.S. If you want to cook/bake everything in your Dutch oven–after your cabbage, onion, garlic, Guinness, and broth mixture is done, pour it all into a large bowl to the side.  Then layer your potatoes in the Dutch oven (away from the stove top), salt and pepper them, sprinkle the bacon, pour your cabbage and onion mixture back over it, place your sausages on top, place your lid lightly on top, and place in the 300 degree oven for 1.5 hours.  You may want to put a layer of foil between the pot and the lid to make sure no steam escapes.  You will also want to double the amount of Guinness and beef broth/stock that you use.

P.S.S. The potatoes can be cut into bite-size chunks as an alternative.

P.S.S.S. If you like extra juice to sop up with your bread, just add an extra cup of beef broth/stock.  It won’t hurt anything.

P.S.S.S.S. If you’re like JoJo, and like firmer potatoes, reduce the baking time to an hour.