One Skillet Dublin Coddle

Recipe & Photos by Andy Berndt, Venture Out Collective

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This recipe is an easy weeknight dish you can dress up to be something fancy. Dublin Coddle is a traditional Irish potato and sausage stew that typically slow cooks in the oven. But, it can be easily adapted to cook in a carbon steel skillet at home or over a fire. If there's one thing I love about many Irish staples, they typically are potato-forward (potatoes are great on everything) and were created to be very flexible. You can use what you have and make most things work with it.

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How to Make Dublin Coddle

Servings: 2-4 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min


  • 1 large onion, sliced
  • 6 slices of thick bacon, chopped
  • 1-2 cloves garlic, chopped
  • 3 large Yukon Gold potatoes, thinly sliced
  • 4 pork sausages
  • 1 cup chicken stock
  • ¼ - ½ cup of Guinness or dark beer
  • Small bunch of fresh thyme
  • Kosher salt and ground black pepper


  • Carbon Steel Skillet
  • Enamel Plates
  • Enamel Bowls
  • Cowboy Grill Tongs
  • Flatware


  1. Heat a large skillet over medium-high heat. Drizzle a drop of oil in the pan. Fry the bacon and sausages until golden brown on all sides and mostly cooked.
  2. Remove to a plate and drain on paper towels.
  3. With the same skillet, add your potatoes in a circular pattern with onions on top.
  4. Cook until the potatoes are soft and the onions are cooked (15-20 minutes).
  5. Layer the skillet with the cooked bacon, sausages, and pearl barley.
  6. Finish with a layer of sliced potatoes.
  7. Pour the stock in and season with salt, pepper, and thyme.
  8. Reduce the heat to maintain a simmer, and serve hot. Serve with Irish soda bread or crusty bread to sop up the leftover goodness.


Andy Berndt is a photographer living in St. Paul Minnesota. Never far from the water. Always planning the next adventure.

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