55 Reviews

Very nice St. Patrick's Day Dinner. I started it in the Crock Pot on high at about 2:00 in the afternoon for a 6:00 dinner and was worried that it wouldn't be done in time, so I cut the potatoes in fairly small chunks, but it finished in time and was delicious. I made half the recipe and it served two adults and five children with enough leftovers for both adults for lunch today. Served with #20616 Irish Rosie's Irish Soda Bread, #18816 Cabbage, and Green Peas. Mmmm.

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Donut Chef March 18, 2010

Thank you very much for this recipe! My wife had to work on St. Patrick's Day and I was in charge of making dinner. I'm not a corned beef fan, so this worked out great. I used unpeeled redskin potatoes and locally made bratwurst for the sausage. I also added a bit more ham stock and some hard cider at the end. My wife, who is a corned beef fan, LOVED it! Thanks to this recipe, I no longer have to choke down any more Jiggs dinners.

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Quazz88 March 17, 2012

Really good one pot meal. I used a dutch oven and cooked everything in it. I cooked my bacon first til crispy then drained most of the fat off. Then i browned the sausage then poured everything in and stirred it all up. I used a box of beef broth for the liquid and added parsnips. I live in New Mexico so good sausage that is not spicy is hard to find. I used English bangers I figured that would be the best. I was short on time so I cooked it at 400 for about 2 hours. Everything turned out great and we really enjoyed the leftovers.

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MollyLin November 15, 2010

This is one of our favorite cold weather dishes. I make mine in my cast iron dutch oven so that it goes from the stove top to the oven easily. I also add carrots sometimes. Thanks for a great tummy warming meal.

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Kimberly Keller October 14, 2010

I fixed this tonight for our St. Patrick's Day dinner. I couldn't find Irish Sausage so I used beef smoked sausage and added a bottle of Guinness Draught. I needed the oven for bread at the 3 hour mark so I bumped up the temperature to 325 degrees. Next time I will add a little more liquid because there was only a very small amount left when I took it out of the oven. My husband, sister-in-law, and brother-in-law all raved about it! It took very little effort to put together was very flavorful so this is something I will definitely fix again!

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kimmie6751 March 18, 2014

Truly amazing, homey, warming flavor from such simple ingredients. The potatoes become these velvety, silky bites of bacon and sausage flavor. The onions almost melt into the broth and lend a wonderful sweetness. The sausages stay moist and juicy, and the broth is spectacular for sopping with hearty potato bread. Followed the recipe exactly, and sprinkled with extra parsley to serve.

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under12parsecs March 16, 2013

This was very good. I cooked it in my slow cooker--definitely will reduce liquid by 1/2 next time. I used chicken broth instead of water. Only had sliced bacon, but also added a smoked ham hock. I also will brown my sausage and bacon more next time. I cooked it on high for 4 hours--I think it could go as much as 6 hours on high.

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Loves2Cook! August 01, 2010

While it took some time to chop everything this came together very easily! The family really enjoyed it - very satisfying! Next time I might use a more flavorful sausage as it was a little on the bland side for us. (I used a mild homemade irish sausage). That and more parsley would probably make this a 5 star.

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Elisa72 March 19, 2010

Made this for dinner on a cold snowy night, let it sit in the oven for about 5 hours at 300 degree's, had to turn it down to 250 for the last hour or so. Used with beef smoked sausage (what I had on hand) and it would definitely be better with uncooked pork sausages, the beef sausage dried out too much. The flavors were wonderfull though. Halved all the ingredients except the broth and sauasage and had a great meal. Will make again.

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GIBride01 February 22, 2010

Looking over the recipe I wasn't sure that this would have much flavor, but decided to give it a try anyway. (Besides, I could always add more herbs later or next time.) Surprisingly it had excellent flavor for all its simplicity, I used Better than Boullion for the stock cube since it has the best flavor of anything I've ever tried. I ended up in a rush, so I didn't brown the bacon and I used a smoked sausage and it still had excellent flavor. I placed everything in a slow cooker on high (it's a newer one so it cooks hotter), reduced the liquid by half, and it was done in about 3-4 hours.

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Vyrianna September 18, 2015
Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot