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Dublin Coddle

A hearty Irish stew featuring sausages, bacon, potatoes, onions, and carrots slow-baked in beef broth for rich, comforting flavor—perfect for St. Patrick's Day.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 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 thick-sliced smoked bacon (diced)
  • 2 pounds russet potatoes (peeled and sliced into 1/2-inch rounds)
  • 2 yellow onions (sliced into thin rounds)
  • 3 large carrots (sliced into thin rounds)
  • 1 teaspoon salt to taste
  • 0.5 teaspoon 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 diced bacon. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove sausages and bacon with a slotted spoon and set aside; keep the broth.
  3. Lightly grease a Dutch oven or casserole dish. Spread one-third of the potatoes on the bottom. Layer with half of the onions and carrots, seasoning lightly with salt and pepper.
  4. Top with half of the reserved sausage and bacon mixture. Repeat layers twice more, seasoning each layer with salt and pepper.
  5. Pour the reserved broth over the top. Cover and bake for 40 minutes. Uncover, add 0.5 cup water if dry, and bake another 15 minutes until lightly browned.
  6. Let rest for 5–10 minutes before serving. Garnish with parsley and ladle into bowls.

Notes

Serve with a slice of Irish soda bread and a Guinness for an authentic experience.