Dublin Coddle
This Dublin Coddle is the ultimate comfort food stew, combining hearty sausages, savory beef bacon, tender potatoes, and sweet carrots, all simmered together in a flavorful beef broth. A traditional Irish dish that’s simple, rustic, and perfect for cozy nights or weekend family dinners.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Servings: 6
- 3 cups low sodium beef broth
- 1 pound smoked sausages cut into thin rounds
- 1/2 pound thick-sliced beef bacon chopped into cubes
- 2 pounds russet potatoes about 6, peeled and sliced into 1/2-inch rounds
- 2 yellow onions sliced into thin rounds
- 3 large carrots sliced into thin rounds (about 1 1/2 cups)
- Salt and fresh ground black pepper to taste
- 2 tablespoons chopped fresh parsley
In a large pot or Dutch oven, cook beef bacon over medium heat until browned and crisp. Remove with a slotted spoon and set aside.
Add sausage slices to the pot and cook until lightly browned on both sides. Remove and set aside with the bacon.
In the same pot, layer half of the onions and carrots, followed by half of the potatoes, then add half of the cooked sausage and bacon. Repeat the layers with remaining ingredients.
Season each layer lightly with salt and black pepper.
Pour beef broth evenly over the layers until just covered.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45–50 minutes until potatoes and carrots are tender.
Taste and adjust seasoning as needed.
Sprinkle with fresh parsley before serving. Serve hot with crusty bread or Irish soda bread for soaking up the broth.
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Substitutions: Use turkey sausage or chicken sausage for a lighter option.
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Broth Choice: Beef broth gives depth, but chicken broth works for a milder flavor.
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Make-Ahead: Tastes even better the next day as the flavors blend together.
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Serving Tip: Pair with crusty bread, Irish soda bread, or mashed peas for a full meal.
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Storage: Store leftovers in an airtight container up to 4 days; reheat gently on the stovetop.