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Traditional Irish Coddle Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 lbs potatoes, peeled and chopped
1 lb pork sausage
1 lb bacon, chopped
2 cups chicken broth
1 bottle (12 oz) Guinness or dark stout beer (optional)
2 large onions, sliced
3 tbsp fresh parsley, chopped
2 bay leaves
3 cloves garlic, minced
1 tbsp flour
Kosher salt and pepper, to taste
Directions:
Directions:
1. Preheat oven to 300 degrees.

2. In a large oven-safe Dutch oven, cook the bacon until crisp, about 5 minutes. Remove bacon and drain on paper towels; do not drain grease.

3. Add sausage to pot and cook until golden brown on each side, taking care not to crowd pan. (You do not need to cook them all the way through at this point.) Remove to plate and slice into pieces, once cook enough to handle.

4. Reduce heat to low and whisk in flour. Cook for 2 minutes, just to remove the floury taste, whisking constantly. Remove pot from heat and whisk in Guinness (if you don't use beer, use additional broth in its place).

5. Add half of the potatoes to the pot, followed by half of the onions, half of the garlic, half of the bacon, half of the sausage, half the parsley, one bay leaf and season with salt and pepper. Repeat layers with remaining ingredients and season once more.

6. Pour broth over the top and cover with a tight fitting lid. Bake for a minimum of 2 hours, but it can stay in for 5 hours if you like.

 

 

 

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