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Dublin Coddle Recipe

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This recipe for Dublin Coddle, by , is from A Kitchen Grimoire, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tonia Starkey (Nana)

Category:
Category:

Ingredients:  
Ingredients:  
1/2 slab bacon, chopped
8 uncured Bratwurst sausage links
1 onion, cubed
1 tsp. black pepper
2 cloves garlic, minced
2 lb. russet potato, washed, leave the skin on, cubed
3 c. beef broth
salt to taste

Directions:
Directions:
Cook bacon in a dutch oven over med-high heat until crispy. Remove bacon and drain on paper towels. Leave bacon grease in the Dutch oven. Carefully place Bratwurst in Dutch oven and brown, turning several times. (If using Bratwurst, you will hear it bubbly and squeak so don't freak out, this is normal.) Remove browned Bratwurst to a plate. Add onions to Dutch oven and cook 2-3 minutes until soft. Add garlic and cook another 2 minutes. Return Bacon to Dutch oven. Layer sausage on top of bacon and pour in any juices from the plate. Place potatoes on top of sausage. Carefully add beef broth. Sprinkle with salt and pepper and gently stir ONLY the potatoes. Cover and bring to a boil. You can transfer the Dutch oven to a preheated 350 oven and cook for 30-35 minutes or just leave on the stovetop and cook 30-35 minutes until the potatoes are mushy and the broth has thickened up.

When serving, be careful with the Bratwurst because it is so tender it will break with a spoon.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This is one of my family's favorites. I have used several different sausages in this recipe. This is the final version that we like the best. Don't be afraid to substitute the Bratwurst for pork sausage, kielbasa sausage, or even deer sausage links, it will still come out wonderful.

*NOTE* This is NOT the original recipe. This is the version from a Texas girl! I have been reprimanded because I don't use everything authentic, well, in Texas you use what you have available.


*NOTE* if you are using a kielbasa or link sausage, you may want to cube it before cooking. If you are using a deer or breakfast link sausage that is small, you can leave it whole.

 

 

 

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