This is my kind of comfort food – a tasty casserole hot out of the oven and full of vegetables, aromatics, and flavorful meat. I might even substitute a bit of Irish stout for some of the broth and add some cabbage or broccoli to the layers for a little extra “green” to celebrate St. Patrick’s Day.

Dublin Coddle

recipe by Katerina for Diethood

English bangers from Old Major Market

Ingredients:

  • 3 cups low sodium beef or vegetable broth
  • 1 lb. smoked sausages, cut into thin rounds
  • 1/2- pound thick-sliced good quality bacon, chopped into cubes
  • 2 pounds russet or red potatoes (about 6 russets or 9 reds), 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 fresh ground pepper to taste
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Preheat oven to 425F.
  2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil. Reduce heat to low and simmer for 10 minutes. Transfer sausages and bacon to a bowl and reserve the broth.
  3. Lightly grease a Dutch oven or casserole with cooking spray. Spread one-third of the potatoes on the bottom of the casserole dish. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper. Spread a layer of the previously prepared sausages and bacon over the layer of onions. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along. Pour the reserved broth over the entire dish.
  4. Cover with a lid and bake in the oven for 40 minutes.
  5. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top. Remove from oven and let stand 5 minutes.
  6. Ladle into bowls and garnish with fresh parsley to serve.

Cook’s Note: You can make this with any type of sausage you prefer. It doesn’t have to be smoked. English (Old Major Market) or Irish bangers would be lovely. Add a little smoked paprika and/or Circle City Smoke’s smoked peppercorns to get a bit of the smokey flavor.

Check our recipe archive for more great Irish dishes to celebrate St. Patrick’s Day!

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