Bangers, potatoes, bacon, and onion make a marvelous meal
by Andrea Alden
Once assembled, add broth
- 5 fist sized potatoes, scrubbed, peeled, and sliced ¼-inch thick
- 4 slices of thick cut bacon
(or try making your own)
- 3 medium onions sliced
- 6 bangers (English style sausages)
- 2 tsp. fresh minced thyme (1 tsp. dried)
- 2 tsp. fresh minced sage (1 tsp. dried)
- 2½ cups of chicken stock
- 3 tbsp. cider vinegar
- salt and pepper to taste
Preheat your grill for searing the bangers, about 450°F or more.
Butter the bottom of a 9 x 13 baking dish. Use a sharp knife or mandolin to slice the potatoes into ¼-inch thick rounds, arranging them like shingles in the bottom of the baking dish. Season to taste with salt and pepper.
Sear the bangers on all sides over direct heat until dark grill marks form. Remove them from the grill and turn it down, prepping for indirect grilling.
Cut the bacon into bite sized chunks then fry it until tender-crisp. Remove the bacon from the frying pan and reserve 2 tbsp. of bacon fat.
Fry the onions, the thyme, and sage gently, using the reserved bacon fat, treat this more like making caramelized onions working gently, you want tender onions here with minimal crunchy bits. Add the cider vinegar and stock, deglazing the frying pan and allowing the stock to reduce by about 1/3.
Now for the best part, layer the onion over the seasoned potatoes. Top the onion with the bacon. Nestle the bangers on top of all of that, then carefully pour the stock over everything.
Grill-bake using indirect heat for 45 minutes to an hour, until the potatoes are fork tender.
Remove the Dublin Coddle from your grill and serve it family style with a fresh loaf of Irish Soda Bread.
Don't forget the fresh Soda Bread
Look at that potato & bacon goodness
Dublin Coddle is simple fare that feels cottagey and rustic. I actually cooked this to serve my grandparents and mother, who absolutely adored it. This meal warms the body and the heart. What meals have you cooked that warms the family? Leave a comment and tell us.
NOTE: If you would prefer a thicker sauce to go with this meal, combine 2 tsp. of cornstarch with 2 tsp. of the broth mixture until smooth, then whisk the cornstarch mixture back into the broth while it’s reducing and before pouring it over the potatoes and onions. You don’t want the sauce to have thickened too much before pouring over everything, as it will thicken on the grill.