A friend from Cork taught me this hearty oven-baked Dublin coddle, and it has become one of my go-to comfort dinners after a long workday. Traditionally, Dublin coddle is a slow-simmered Irish dish of sausages, potatoes, and bacon, and this version keeps that same cozy spirit with just four ingredients and a hands-off bake in the oven. It’s the kind of meal you throw together in one casserole dish, slide into the oven, and let the house fill with the smell of roasting sausages and potatoes while you catch up on life.
I like to serve this oven-baked Dublin coddle straight from the casserole dish with a big spoon, making sure everyone gets plenty of potatoes, sausages, and crispy bacon bits. It’s great with a simple green salad or steamed green beans to balance the richness, and a slice of crusty bread is perfect for soaking up the savory juices at the bottom of the pan. If you’re feeling extra cozy, pair it with a cold beer or a glass of hard cider, and maybe a little grainy mustard on the side for dipping the sausages.
Oven-Baked 4-Ingredient Dublin Coddle
Servings: 4
Ingredients
2 lb (900 g) thick pork sausages, preferably Irish-style or good-quality bratwurst
2 lb (900 g) russet or Yukon Gold potatoes, scrubbed and sliced into 1/3-inch thick rounds
8 oz (225 g) thick-cut bacon, cut into small pieces
1 1/2 cups (360 ml) low-sodium chicken broth or stock
1 tsp kosher salt, or to taste (optional, depending on broth and bacon)
1/2 tsp freshly ground black pepper (optional)
Directions
if needed. Serve hot, making sure every plate gets sausages, thick-sliced potatoes, and plenty of those crispy bacon bits.
Variations & Tips
This recipe is meant to be weeknight-friendly, so feel free to tweak it around what you have. If you want to stay close to the classic Irish feel but add a fifth ingredient, thinly sliced onions tucked between the potato layers are traditional and delicious. For a slightly lighter version, you can use turkey sausage and leaner bacon, though you may want to add a drizzle of olive oil for richness. If you prefer softer, more stew-like potatoes, add an extra 1/2 cup of broth and keep the dish covered for the full bake time, uncovering only for the last 10 minutes to brown. On the flip side, if you love extra crispy edges, reduce the broth by 1/4 cup and spread the potatoes out in a slightly larger dish so more surface area can brown. This also reheats well: store leftovers in the fridge for up to 3 days and rewarm, covered, in a 350°F (175°C) oven until hot, or pan-fry portions in a skillet with a little oil for a hash-style breakfast topped with a fried egg.
