This is an easy recipe because there is no recipe. The Dublin coddle is a traditional 18th century dish that was developed to use up leftover meat(s) for a Thursday evening dinner before the meatless Friday that was next for religious reasons. It was a meal which could stand up to long slow cooking so it would still work for the man of the house who would surely come stumbling in late after an evening at the local pub. The base would be ham, Irish bacon, or both. Sausage, ham stock and plenty of potatoes. Maybe turnips, and or barley, onion, and, well you get the idea.
What I did
Cut 1 lb thick sliced bacon into 1" slices and fry in a dutch oven until crispy Remove bacon and fry 4 or 5 pork sausages in the fat until well browned. Drain fat from dutch oven First add onion sliced into rings (2 to 3 onions) Then bacon Then sausage Then 1 large rutabaga cut into 2"cubes and finally 2 or 3 lbs potatoes cut into large chunks. Scatter chopped parsley between layers. S&P to taste Add 2 cups chicken broth. Bring to a boil on the stove top, cover, and bake in a 300ºF oven for 90min to 2 hrs. Serve with Irish Soda Bread.