Chop the bacon into small pieces, slice the sausages into thick rounds, and dice the onions. Peel and cube the potatoes and carrots if using.

In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.

In the same pot, lightly brown the sausages in the bacon fat over medium-high heat. Remove and set aside with bacon.

Sauté the diced onions until soft and translucent in the same pot.

Return the bacon and sausages to the pot, add cubed potatoes and carrots. Pour in the broth and bring to a simmer.

Reduce heat to low, cover, and let simmer for about 1 hour, adjusting seasoning as necessary until vegetables are tender.

Ladle the Dublin Coddle into bowls and serve immediately, preferably with crusty bread.