Dublin Coddle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 strips Applewood Slab Bacon, cut into 1-inch pieces
1-3/4 lbs. (about 5) quality Pork Sausage
4 small yellow onions, sliced
2 tbsp. fresh parsley, minced
3-1/2 lbs. Russet Potatoes, roughly peeled
several pinches kosher salt
several pinches black pepper
2 cups low-sodium chicken broth
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Directions: |
Directions:1. Preheat oven to 300 degrees.
2. Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
3. Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
4. Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
5. Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
6. Remove and ladle into bowls with a little of the broth and serve immediately with crusty bread. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: An Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions.
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