Dublin Coddle

with Bangers and Bacon

Recipe serves 4-6 people


  • 1 Tbsp. vegetable oil 

  • 4 slices of thick cut bacon (slice in to 1/4-inch strips) 

  • 1 lb. 4-6 Pork sausages (cut in three) 

  • 2 medium size red onions (sliced into strips) 

  • 2 cloves of garlic (thinly thinly) 

  • 1 Tbsp. butter (room temperatures) 

  • 1 ½ lbs. Potato (Yukon gold’s or red skinned work great) thinly sliced 

  • 1 1/2 cups chicken stock 

  • 1 1/2 Tbsp. apple cider vinegar 

  • Kosher salt and pepper 

  • (Garnish ingredients) 

  • Handful of whole sage leaves (Fried) 

  • Olive oil (to fry the sage and sea salt) 



  1. Heat the oil in a large skillet and fry bacon until crispy. Remove bacon from the skillet and set aside.  Preheat the oven to 350 degrees F. 

  1. Add the pork sausages to the skillet and brown on all sides.  Remove the sausages from the pan and set aside. 

  1. Pour all but 2 Tbsp of oil from the skillet and fry the red onions until they are caramelized.   Add the garlic and cook for 1 minute.  Deglaze the pan with the apple cider vinegar and chicken stock scraping down all the brown bits and reduce for a few minutes.   

  1. Grease a 13×9 size dish with butter and then layer the potatoes, seasoning with salt and pepper on each layer. Pour over the onion, garlic stock and spoon sausages on top. 

  1. Bake in oven one hour until the potatoes are soft and most of the liquid has evaporated. 

  1. Add the reserved bacon and sprinkle over dish. Transfer to oven for a few minutes to warm.  

  1. Garnish with crispy sage leaves.  (To fry the leaves, coat the bottom of a skillet with olive oil and add sage in a single layer and they are ready in 30 seconds.  Remove from the oil and sprinkle with a little kosher salt). 

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