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Dublin Coddle

A hearty Irish stew with sausages, bacon, and potatoes, slow-cooked for rich, comforting flavor. Perfect for St. Patrick’s Day!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups low sodium beef broth
  • 1 pound smoked sausages cut into thin rounds
  • 0.5 pound smoked bacon diced
  • 2 pounds russet potatoes peeled and sliced into 0.5-inch thick rounds
  • 2 yellow onions onions sliced into thin rounds
  • 3 large carrots sliced into thin rounds (about 1.5 cups of carrot rounds)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley

Method
 

Preparation Steps
  1. Preheat the oven to 425°F.
  2. In a large saucepan, combine the beef broth, sliced sausages, and bacon. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove sausages and bacon, set aside, and reserve broth.
  3. Lightly grease a Dutch oven or casserole dish. Spread one-third of the potatoes on the bottom, then add one-third of the onions and carrots. Season with salt and pepper.
  4. Layer the sausages and bacon over the vegetables. Repeat layering two more times, seasoning each layer.
  5. Pour the reserved broth over the dish. Cover and bake for 40 minutes. Remove cover, add 0.25 cup water if dry, and bake an additional 15 minutes until lightly browned.
  6. Remove from oven, let rest for 5 to 10 minutes. Garnish with chopped parsley, then serve.

Notes

Enjoy this classic Irish dish for a cozy meal.