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Dublin Coddle

A hearty Irish stew featuring smoked 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
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 thick-sliced good quality smoked bacon (diced)
  • 2 pounds russet potatoes (peeled and sliced into 1/2-inch thick 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 bacon. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove sausages and bacon with a slotted spoon and set aside; reserve the broth.
  3. Lightly grease a Dutch oven or casserole dish. Spread one-third of the potatoes on the bottom, followed by half of the onions and carrots. Season lightly with salt and pepper.
  4. Layer the remaining ingredients: add half of the reserved sausage and bacon, then repeat with another layer of potatoes, onions, carrots, and more sausage/bacon. Season each layer with salt and pepper.
  5. Pour the reserved broth over the top. Cover and bake for 40 minutes. Uncover, add 1/2 cup water if needed, and bake 15 more minutes until lightly browned.
  6. Let rest for 5–10 minutes before serving. Garnish with fresh parsley and ladle into bowls.

Notes

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