St. Patty’s Dublin Coddle and Potato Cheddar Beer Bread

St. Patty’s Day is nigh upon us and the Outdoor Cooking leprechauns have brought a little treat for their favorite time of year. They’ve shared a tasty treat that is the breakfast for champions in the leprechaun world… Dublin Coddle and Potato Cheddar Beer Bread. A not so known recipe when it comes to traditional St. Patrick’s Day meals, but this could quickly replace the usual corned beef and cabbage line up for many. The St. Patty’s master chef Gary House cooks up this tasty treat on his Camp Chef Big Gas Grill and 12″ Dutch Oven. Try it out this year, you’ll be glad you did!



Dublin Coddle recipe:



  • 1 lb bacon
  • 8 pork sausage links
  • 1 onion coarse diced
  • 4 cloves garlic
  • 6-8 russet potatoes cubed
  • Thyme
  • Parsley
  • 1 qt apple cider



Preheat a 12″ Dutch oven. Chop bacon into chunks, medium dice onions and garlic. Place bacon into Dutch oven and cook over medium bottom heat till cooked half way, add sausage, onions and garlic, cook till the onions are tender while browning the sausage. Chunk cut the potatoes (peeling is optional) add to Dutch oven with other ingredients. Place Thyme and Parsley bouquet into center of ingredients add apple cider to just cover. Bring to a simmer and cook for 1 1/2 hours until the potatoes are fork tender.


Potato cheddar beer bread ingredients:

  • 3 cups self-rising flour
  • 3 tbs sugar
  • 4 tsp salt
  • 2 baked potatoes
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/2 cups diced green onions

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