A traditional Dublin Coddle is anything but low carb. But, with a few simple swaps you can enjoy this classic Irish comfort food while on a low carb or ketogenic diet.
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
Whether you are looking for a traditional Irish dish to help you celebrate St. Patrick’s Day, or you just want some good ol’ comfort food, this recipe for keto Dublin Coddle it where it’s at!
If you’ve never heard of Dublin Coddle, then don’t worry – you are in good company 🙂 Until recently, I hadn’t heard of it either. But with St. Patrick’s day around the corner, I couldn’t stand the thought of another corned beef and cabbage meal. I went searching for some other Irish foods that could be made low carb and when I saw Dublin Coddle, I knew that I had found it!
A traditional Dublin Coddle is a bacon, potato, onion, and sausage stew that is cooked in the oven, low and slow. Obviously, potatoes are a no-go on low carb diets, but if you’ve seen my chicken pot pie recipe, then you already know what my FAVORITE low carb potato substitute is … the turnip!
- Turnips and Radishes – Since this recipe is super potato heavy, I opted to do a 50/50 mix of radishes and turnips to keep the carbs even lower, but you could certainly sub either one for the other.
- I think that turnips have the most “potato like” taste and texture. They can be eaten with the skin on or off, but I find that when I peel them my kids have no idea that they aren’t eating potatoes.
- Sausage – Pretty much any low carb sausage will work for this recipe. Traditionally a pork sausage is best, but I used a beef kielbasa and it was great! Polish sausage or smoked sausage would also work well.
- Chicken Broth – You can use any kind of broth, beer or a combination of the two. A dark beer adds a really great flavor, but typically has higher carbs so just choose whatever works best for you.
- Oven safe skillet or dutch oven – This is really the only must-have tool which is part of why this recipe is so great! I recommend a well-seasoned cast iron skillet. I used a 10″ skillet, but looking back a 12″ would have been much easier as I found my skillet to be a little full once I added everything.
- You can get cast iron skillets pretty much anywhere that sells pots and pans. Just look for one that is pre-seasoned. I’ve linked to my favorite below.
- Other tools that are helpful include a vegetable peeler for the turnips and a good chefs knife for slicing the vegetables.
Not counting your carbs? No problem!
If you aren’t watching your carbs and want to make a more traditional Dublin Coddle, just replace the turnips and/or radishes with peeled and cubed potatoes.
Be sure to check out these other great recipes:
Dublin Coddle | Keto
- 1/2 lb bacon chopped
- 1 lb sausage (smoked sausage, polish sausage etc)
- 1 cup chicken broth or low carb beer
- 1 lb turnips peeled and cut into 1/2″ cubes
- 1 lb radishes stems removed and cut into 1/2″ cubes
- 1/2 medium yellow onion sliced
- 2 cloves minced garlic
- 2 tbsp Parsley
- 1/2 tsp ground thyme
- Salt and pepper to taste
- Preheat the oven to 325 degrees F. Cook the bacon over medium high heat in a large oven safe skillet or dutch oven, preferable cast iron. Once bacon is cooked, move from pan and set aside to drain.
- Leaving the bacon grease in the pan, add the sausages. Cook for a few minutes on each side to sear the skin. Remove the sausages from the pan and slice them into 1/2-1″ rounds. Drain approximately 1/2 of the grease from the pan (just eyeball it, you don’t have to be exact)
- Reduce the heat to medium and add the broth (or beer), onion, turnips, and radish. Stir and cook for about 5 minutes, then add seasonings, sausages and 1/2 of the bacon.
- Cover the dish with an oven safe lid or aluminum oil, and place in the oven. Bake for 45 minutes to 1 hour. Top with remaining bacon and serve.