Dublin Coddle

4.89 from 9 votes

This Dublin Coddle recipe is a hearty Irish stew with sausages, bacon, and potatoes, slow-cooked for rich, comforting flavor. Perfect for St. Patrick’s Day!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: Irish

Keyword: dublin coddle, dublin coddle recipe

Servings:

Author: Katerina Petrovska

Ingredients

3 cups low sodium beef broth
1 pound smoked sausages cut into thin rounds
½ pound thick-sliced good quality smoked bacon diced
2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
2 yellow onions sliced into thin rounds
3 large carrots sliced into thin rounds (about 1-1/2 cups of carrot rounds)
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley

Instructions

Prep. Preheat the oven to 425˚F.
Boil the sausage and bacon. In a large saucepan, combine the beef broth, sliced sausages, and bacon and bring to a boil. Reduce heat to low and simmer for 10 minutes. Using a skimmer slotted spoon, spoon out the sausages and bacon, transfer them to a bowl, and reserve the broth.
Layer the ingredients. Lightly grease a Dutch oven or casserole dish with cooking spray. Spread one-third of the potatoes on the bottom of the dish. Arrange 1/3 of the onions and carrots over the potatoes, and season it all with some salt and pepper.
Continue to layer. Spread a layer of the previously prepared sausages and bacon over the layer of onions. Continue to layer all the ingredients two more times, seasoning with salt and pepper as you go along.
Bake. Pour the reserved broth over the entire dish. Cover with a lid and bake in the oven for 40 minutes. Remove the cover and if the mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes or until lightly browned on top.
Finish and serve. Remove the Dublin coddle from the oven and let it rest for 5 to 10 minutes. Ladle it into bowls, garnish with fresh parsley, and serve.

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