How to Make Dublin Coddle

Cut the bacon in half to fit in the pot.

Fry the bacon in a pot until crispy.

Add the Irish bangers to the pot without draining the bacon grease.

Brown the sausages in the pot.

Remove the browned sausages from the pot and set aside.

Drain about half of the bacon grease from the pot.

Add the chopped onion to the pot and sauté until translucent.

Cut the sausages into halves or quarters and set aside.

Add the bacon back into the pot along with the browned sausages.

Sprinkle in the garlic powder, salt, and black pepper.

Add the potatoes, carrots, and parsley to the pot.

Pour in 1.5 cups of beef broth and 1.5 cups of chicken broth.

Bring the mixture to a boil, then cover with a lid.

Simmer the dish for about 1.5 hours, adjusting the heat as necessary.

Check the dish after about an hour to see if it's tender, and continue simmering if needed.

After about 1 hour and 10 minutes, check for tenderness and serve.

Equipment Needed

Allergens