Dublin Coddle Dinner

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Jill Mills
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You are going to love this Dublin Coddle recipe for dinner. This is a great weekday recipe because it’s just one-pot so it makes for much less clean up — my favorite! This is full of veggies and meat and the good thing about it, is that you can make your own variation with what you have in your kitchen.

Dublin Coddle

Dublin Coddle

Ingredients:

  • 4 cups beef broth
  • 1 1/2 lbs smoked pork sausages , sliced
  • 1/2- lbs thick bacon , chopped into chunks
  • 2 lbs approximately 5-6 russet potatoes, peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions , sliced
  • 2 cups baby carrots, sliced into 3 pieces each carrot
  • salt and pepper
  • 2 tsp. thyme
  • 1 tsp. minced garlic
  • 2 tbsp. chopped fresh parsley

Dublin Coddle

Directions:

  1. Preheat oven to 425F.
  2. Prep all of your ingredients like the sausage, potatoes, bacon, onions and carrots.
  3. Set to the side.
  4. In a large saucepan, combine broth, sliced sausages, and bacon.
  5. You will need to bring it to a boil.
  6. Once you do reduce the heat to low and simmer for 10 minutes.
  7. Take the sausages and bacon out of the pan and place it on a plate and set to the side..
  8. Save the broth.
  9. Lightly grease, or spray a non-stick baking spray over your dutch oven.
  10. Begin to layer your potatoes on the bottom of the dish.
  11. Place a 1/3 of the onions and carrots on top of the potatoes.
  12. Season with salt, pepper, and thyme.
  13. Repeat the layering process.
  14. Pour the left over broth over the entire dish.
  15. Cover with a lid and place in the oven.
  16. Bake 40 minutes.
  17. Check on your entree and if it seems dry add more broth.
  18. Continue to bake for 10 minutes
  19. Remove from oven and let stand 5 minutes before enjoying your delicious Dublin Coddle!

Dublin Coddle

Dublin Coddle

Dublin Coddle Dinner

You are going to love this Dublin Coddle recipe for dinner. This is full of veggies and meat and the good thing about it, is that you can make your own variation with what you have in your kitchen.
Servings: 8 servings
Prep: 20 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 25 minutes
Print Rate

Ingredients
  

  • 4 cups beef broth
  • 1 1/2 lbs smoked pork sausages sliced
  • 1/2- lbs thick bacon chopped into chunks
  • 2 lbs approximately 5-6 russet potatoes peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions sliced
  • 2 cups baby carrots sliced into 3 pieces each carrot
  • salt and pepper
  • 2 tsp. thyme
  • 1 tsp. minced garlic
  • 2 tbsp. chopped fresh parsley

Instructions

  • Preheat oven to 425F.
  • Prep all of your ingredients like the sausage, potatoes, bacon, onions and carrots.
  • Set to the side.
  • In a large saucepan, combine broth, sliced sausages, and bacon.
  • You will need to bring it to a boil.
  • Once you do reduce the heat to low and simmer for 10 minutes.
  • Take the sausages and bacon out of the pan and place it on a plate and set to the side..
  • Save the broth.
  • Lightly grease, or spray a non-stick baking spray over your dutch oven or casserole dish.
  • Begin to layer your potatoes on the bottom of the dish.
  • Place a 1/3 of the onions and carrots on top of the potatoes.
  • Season with salt, pepper, and thyme.
  • Repeat the layering process.
  • Pour the leftover broth over the entire dish.
  • Cover with a lid and place in the oven.
  • Bake 40 minutes.
  • Check on your entree and if it seems dry add more broth.
  • Continue to bake for 10 minutes
  • Remove from oven and let stand 5 minutes.

Last Step:

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Nutrition

Calories: 500kcal | Carbohydrates: 27g | Protein: 21g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 1209mg | Potassium: 949mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4855IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 3mg

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Dublin Coddle

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4 comments on “Dublin Coddle Dinner”

  1. Carol

    Is the meat layered with the potatoes, carrots and onions, or spread on top at the end? And when do you add the garlic, parsley, and thyme?

    Reply
    1. Jill

      Hi Carol. The meat can be layered at the end. The garlic is added with the thyme with the potatoes, onions and carrots. The parsley is just added as a garnish.

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