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Dublin Coddle
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
A delicious twist on the perfect St. Patrick's Day meal
Course: Dinner
Servings: 4 -6 servings
Author: Emily
  • 8 oz of bacon chopped into 1-inch pieces
  • 10 oz of sausage -any type works
  • 1 large onion chopped
  • 1/2 head of cabbage chopped
  • 3 cloves of garlic chopped
  • salt to taste
  • pepper to taste
  • 2 Tbsp fresh chopped parsley
  • Guinness Stout - 16-22 oz bottle
  • Optional - top with sauerkraut and shredded Swiss cheese
  • *2 cups of water if cooking in a crockpot
  1. Preheat oven to 300 degrees.
  2. Heat a large, oven-proof pot (Dutch oven) over medium heat.
  3. Brown bacon in the pot, about 5 minutes, stirring occasionally
  4. Once bacon is cooked, remove from pot and add in sausage to brown, cooking it in the bacon grease, cook about 5 minutes, turning occasionally so all sides brown evenly.
  5. Remove sausage from pot and cut into approximately 1-inch pieces
  6. Add onions, cabbage, and garlic to pot.
  7. Cook onions, cabbage, and garlic until onions start to get soft and translucent, about 3-5 minutes.
  8. Season with salt and pepper.
  9. Layer bacon and sausage on top of onions, sprinkle with parsley and pepper
  10. Place potatoes on top of bacon and sausage, sprinkle with more parsley and pepper
  11. Add the bottle of Guinness and bring to a boil.
  12. Once the Guinness boils, place the pot in the oven at 300 degrees for 2 hrs, checking halfway through and adding 1-2 cups of water if needed.
  13. *If using a crockpot, cook the bacon first, then place all ingredients in the crockpot on low for 6-8 hours, add an add'l 2 cups of water.