Dublin Coddle

Prep Time
Cook Time
1h 50m
Ready In

"This is really good. I don't know how good it is for you, though. We eat this with crusty bread."

Original recipe yields 4 servings


  • Serving Size: 1 (336.2 g)
  • Calories 433.3
  • Total Fat - 27.6 g
  • Saturated Fat - 8 g
  • Cholesterol - 65.9 mg
  • Sodium - 1548.8 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 4 g
  • Sugars - 7.5 g
  • Protein - 20.8 g
  • Calcium - 38.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 21.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oven to 425 degrees Fahrenheit.

Step 2

Heat the oil in a large frying pan, then add the onions, cooking over medium heat for five minutes.

Step 3

Cut the bacon into bite sized pieces. Place it in the pan with the onions, continuing to cook everything.

Step 4

Meanwhile, cut up the kielbasa into 2 inch pieces, adding them to the pan also.

Step 5

Raise the heat, stirring, to brown the meat.

Step 6

In a casserole dish (I use a 2 quart rectangle) layer the food starting with half the onion mixture, then half the carrots, then half the potatoes. Season with salt and pepper.

Step 7

Add the second half of the layers, ending with the potatoes.

Step 8

Next add the beef stock and the apple juice on top.

Step 9

Cover with a lid or with a double layer of aluminum foil.

Step 10

Put in the oven and cook for 45 minutes, checking to make sure everything isn't drying out.

Step 11

Next, lower the temperature to 350 degrees Fahrenheit for 30 minutes or until the potatoes and carrots are cooked.

Step 12

Remove from the oven for 10 minutes before serving.

Tips & Variations

No special items needed.