Dublin Coddle for St. Patrick's Day > Rocky Mountain RV & Marine - Albuquerque RV and Boat Sales & Service

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Rocky Mountain RV & Marine Blog

Dublin Coddle for St. Patrick's Day

Dublin Coddle for St. Patrick's Day

Dublin Coddle is an Irish dish that's similar to Irish Stew but features sausages and bacon and is baked for a couple of hours in the oven. If you're out camping, it's easy to put together and leave in the oven while you enjoy exploring or relaxing at your camp site location.  Plus, it's full of simple, basic ingredients that are easily found. 

Serve with some crusty bread for soaking up the juices and a good Irish stout and you will have a St. Patrick's Day feast to remember!

 Dublin Coddle  

Dublin Coddle

Preheat the oven to 350°F


½ lb. thick cut bacon, cut into 1” pieces

1 large sweet onion, cut into wedges

1½ lb. pork sausages, sliced

3 lb. Yukon Gold potatoes, sliced ⅓ inch thick

2 cups chicken stock

Salt and Black pepper

2 bay leaves

¼ cup chopped Italian parsley


In a large skillet cook the sliced bacon until crispy. Remove with a slotted spoon to paper towels to drain. Reserve ¼ cup of the bacon drippings in the pan.

Add the pork sausages to the bacon drippings and brown on all sides. Remove the sausages from the pan. Add the onion to the hot drippings for 1-2 minutes then remove the skillet from the stove top.

In the bottom of a 9 x 13 casserole, add a little of the remaining bacon drippings from the skillet to coat the bottom so the first layer of potatoes do not stick. You can use a nonstick spray if preferred. 

Place the sliced potatoes first then layer the pork sausages, onion wedges, and bacon. Season each layer with salt and black pepper and a sprinkle of parsley. Be careful to not add too much salt since the bacon will add some saltiness. Repeat until all ingredients are used, ending with potatoes. Top with a sprinkle of chopped parsley.

In a small pan heat the chicken stock and add the bay leaves. Let it simmer for a minute and then drizzle it over the top. Cover tightly with aluminum foil.

Bake for 1½ hours covered then uncover and bake another 15 minutes until the potatoes are fork tender and the top is golden. Sprinkle with additional parsley before serving.

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