A friend from Cork taught me this hearty dish, and it is pure comfort food.

A friend from Cork taught me this hearty oven-baked Dublin coddle, and it has become one of my go-to comfort dinners after a long workday. Traditionally, Dublin coddle is a slow-simmered Irish dish of sausages, potatoes, and bacon, and this version keeps that same cozy spirit with just four ingredients and a hands-off bake in the oven. It’s the kind of meal you throw together in one casserole dish, slide into the oven, and let the house fill with the smell of roasting sausages and potatoes while you catch up on life.

I like to serve this oven-baked Dublin coddle straight from the casserole dish with a big spoon, making sure everyone gets plenty of potatoes, sausages, and crispy bacon bits. It’s great with a simple green salad or steamed green beans to balance the richness, and a slice of crusty bread is perfect for soaking up the savory juices at the bottom of the pan. If you’re feeling extra cozy, pair it with a cold beer or a glass of hard cider, and maybe a little grainy mustard on the side for dipping the sausages.

Servings: 4

2 lb (900 g) thick pork sausages, preferably Irish-style or good-quality bratwurst

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) casserole dish with a little bacon fat or neutral oil if you like, just to keep things from sticking.

In a large skillet over medium heat, cook the bacon pieces until they are starting to crisp and most of the fat has rendered, 6–8 minutes. Use a slotted spoon to transfer the bacon bits to a paper-towel-lined plate, leaving the drippings in the pan. This step gives you those crispy bacon bits that make the dish feel extra special.

Add the sausages to the same skillet with the bacon drippings and brown them on all sides over medium heat, about 6–8 minutes total. You don’t need to cook them through; you just want a nice golden color. Transfer the browned sausages to a cutting board and let them cool slightly, then cut them into large chunks (about 3 pieces per sausage).

While the sausages cool, slice the scrubbed potatoes into 1/3-inch thick rounds. You can leave the skins on for a more rustic feel and to save time. Pat them dry with a clean towel if they’re very wet so they roast up nicely.

Layer about half of the potato slices in the bottom of the casserole dish, overlapping them slightly like shingles. Sprinkle with a little salt and pepper if using, and scatter half of the crispy bacon bits over the potatoes.

Arrange all of the sausage chunks evenly over this first layer of potatoes and bacon. Try to keep them in a single layer so they roast and brown instead of steaming.

Top with the remaining potato slices, again overlapping slightly. Sprinkle over the rest of the bacon bits. If you’re using any remaining bacon drippings from the pan, you can drizzle a spoonful or two over the top for extra flavor.

Pour the chicken broth evenly over the entire dish. The liquid should come about halfway up the potatoes; they’ll soak up the broth and turn tender and flavorful while the top gets golden and a little crispy.

Cover the casserole dish tightly with foil and bake in the preheated oven for 45 minutes, until the potatoes are mostly tender when pierced with the tip of a knife.

Remove the foil and continue baking uncovered for another 25–30 minutes, or until the top layer of potatoes is lightly browned, the sausages are cooked through, and you can see some bubbling juices around the edges. If you like a crispier top, you can broil for 2–3 minutes at the end—just watch closely.

Let the coddle rest for 5–10 minutes after it comes out of the oven. This helps the juices settle so each scoop has a little bit of everything. Taste and add a pinch more salt and pepper at the table if needed. Serve hot, making sure every plate gets sausages, thick-sliced potatoes, and plenty of those crispy bacon bits.

This recipe is meant to be weeknight-friendly, so feel free to tweak it around what you have. If you want to stay close to the classic Irish feel but add a fifth ingredient, thinly sliced onions tucked between the potato layers are traditional and delicious. For a slightly lighter version, you can use turkey sausage and leaner bacon, though you may want to add a drizzle of olive oil for richness. If you prefer softer, more stew-like potatoes, add an extra 1/2 cup of broth and keep the dish covered for the full bake time, uncovering only for the last 10 minutes to brown. On the flip side, if you love extra crispy edges, reduce the broth by 1/4 cup and spread the potatoes out in a slightly larger dish so more surface area can brown. This also reheats well: store leftovers in the fridge for up to 3 days and rewarm, covered, in a 350°F (175°C) oven until hot, or pan-fry portions in a skillet with a little oil for a hash-style breakfast topped with a fried egg.