Dutch Oven Dublin Coddle and Potato Cheddar Beer Bread

Cooking.Outdoors's picture

Mar. 04, 2014

Gary House prepares an Dutch oven Dublin Coddle and Potato Cheddar Bear Bread recipe for Saint Patrick's day!


For the dublin coddle
Bacon 1 Pound , thick cut
Pork sausage links 8
Onion 1 , diced
Garlic cloves 4 , minced
Russet potatoes 6 , cut into pieces
Fresh thyme sprigs 5 Gram
Fresh parsley sprigs 5 Gram
Apple cider/Chicken stock 1 Quart
Coarse black pepper To Taste
For potato cheese beer bread
Self rising flour 3 Cup (48 tbs)
Sugar 3 Tablespoon
Salt 2 Teaspoon
Diced green onions 1 1/2 Cup (24 tbs)
Shredded cheddar cheese 1 1/2 Cup (24 tbs)
Baked potatoes 2 Medium
Beer 1 Can (10 oz)


For Dublin Coddle


1. Prepare the grill and place a Dutch oven on it.


2. In to the heated pot, add the bacon and cook stirring for a while. Now add in the sausage links and cook without breaking the sausages.

3. Add in the onion and give everything a good stir, allow to cook. Now add in the potatoes and garlic, mix well.

4. Tie the thyme and parsley sprigs together to form a bouquet garni and place them in the center of the dutch oven as shown in the video.

5. Pour in the apple cider making sure that everything in the pot is covered. Bring it to a simmer and sprinkle with black pepper. Allow to simmer for about an hour and a half.


6. Remove the bouquet garni and ladle it out in to a bowl. Garnish with some fresh parsley.

For Potato Cheese Beer Bread


1. Grease a loaf pan or cake tin with some cooking spray.

2. Prepare the grill box at 350 degrees.


3. In a large bowl, combine self raising flour, sugar and salt, mix gently.

4. Add in the green onions, potatoes and cheese mix well to coat all the ingredients with flour.

5. Pour in the beer and mix gently to form a dough. Transfer the dough in to the prepared cake tin and place in the grill box.

6. Keep a check on the bread by inserting a toothpick in the doughy part and once it comes out clean your bread is done. This may take around 45 minutes.

7. Remove from the grill and loosen it out of the tin. Invert it on to a wire rack and allow to cool.


8. Slice the bread and serve it along with a bowl of Dublin Coddle.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 898Calories from Fat 285

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 2535 mg105.63%

Total Carbohydrates 116 g38.7%

Dietary Fiber 6 g24%

Sugars 29 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet