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Irish Dublin Coddle

Perfect for the remaining month or two of this bi-polar spring weather (which I am pretty sure is making any manic actually feel sane). My Monday feelings in Irish terminology: "I’m wrecked and could use a shoulder of whiskey in my coffee."
To be honest, if I were in Ireland I’m 99 percent positive I would be tipsy the entire time. That said being that way when most of the Irish slang is somehow related to alcohol (pre, during and post consumption).
Total Time1 hr
Course: Complete Meal
Cuisine: Irish, Stew
Servings: 6 servings
Author: Mike Nadelman


  • 6 bratwurst or your favorite sausage
  • 1 yellow onion chopped into ¼" pieces
  • 2 lbs sweet potatoes or russet peeled & chopped into ½" chunks
  • ½ head medium cabbage cut into ½" wide strips and sliced in half
  • cup guiness or any dark beer
  • 1 tbsp olive oil
  • 2 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • ¾ tsp kosher salt
  • 4 cloves minced garlic
  • 2 tsp coarse black pepper
  • 2 tbsp fresh parsley for sprinkling


  • Preheat oven to 300 degrees.
  • In a large dutch oven, cook the bacon on medium heat until crispy. Remove the bacon using a slotted spoon & drain on paper towels. Sear the sausage (or bratwurst) in the bacon grease to brown. Remove the sausages from the pan to drain with the bacon.
  • Remove all but about 1/4 of bacon grease from the pan. Add the sliced onion and cabbage to the pot, & cover. Cook for about 7 minutes, stirring once or twice. Add in the chicken broth, apple cider vinegar minced garlic, & a sprinkling of pepper. Bring to a boil, then remove from the heat. Pour the onion/broth mixture into a separate dish for a moment.
  • Layer the sliced potatoes along the bottom of your dutch oven. Pour the onion/broth mixture over top. Add in 1/2 of the cooked bacon & 1/4 cup of chopped fresh parsley. Place the whole sausages on top.
  • Cover, cook for 45 minutes. Remove from the heat & pour in 1 cup of Guinness beer (or broth). Replace the cover & return to the oven for another 45 minutes.
  • Top with the remaining bacon & a few more sprinkles of fresh parsley once it's done. Serve with crusty bread to sop up the au jus.
  • *If you want all your bacon crispy, then save it all for the end.