Dublin-Style Coddle with Sausage and Bacon

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A traditional Dublin stew combining tender pork sausages, smoky bacon, potatoes, and onions slowly cooked to meld savory flavors. This Irish-inspired pork recipe, ready in about 80 minutes, pairs pork sausages, smoked bacon rashers, large potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 links (about 1.5 lbs) pork sausages
• 6 slices, cut into 1-inch pieces smoked bacon rashers
• 4, peeled and cut into 1-inch chunks large potatoes
• 2 large, sliced into rings yellow onions
• 3, minced garlic cloves
• 2 cups chicken stock
• 1/4 cup chopped fresh parsley
• 3 tbsp butter
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp (optional, for serving) wholegrain mustard

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a large ovenproof casserole, melt 3 tbsp butter over medium heat. Add 6 slices of smoked bacon cut into 1-inch pieces and cook for 5-6 minutes until lightly crisp.
2. Step 2: Add 8 pork sausages whole and brown on all sides for 6-7 minutes, turning carefully. Remove sausages and bacon with a slotted spoon and set aside.
3. Step 3: In the same casserole, add 2 large sliced onions and 3 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant but not browned.
4. Step 4: Layer 4 peeled and chopped potatoes evenly over the onions, then return sausages and bacon pieces on top. Pour 2 cups chicken stock over everything and season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Cover the casserole tightly with a lid or foil and bake in the oven for 1 hour until potatoes are tender and sausages cooked through.
6. Step 6: Sprinkle 1/4 cup chopped fresh parsley on top before serving. Offer 2 tbsp wholegrain mustard on the side to complement the rich flavors.