Fry the Irish bangers according to package directions until browned all over. Remove from the heat and cut into 1-inch pieces.
In a Dutch oven, brown the bacon over medium heat until crisp. Remove from the pan with a slotted spoon to a paper towel-lined plate. Add the onions to the bacon fat and cook until golden, stirring frequently – about 8-10 minutes. Add the potatoes and carrots and cook for one minute.
Drain the bacon grease from the Dutch oven, and then stir in the chicken broth. Add the pieces of Irish bangers and the bacon to the mixture and stir well. Cover, and cook on medium for 30 minutes.
Remove from the heat and enjoy immediately.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2014/03/12/dublin-coddle-irish-stew/