Dublin Coddle

 

Dublin Coddle

Aunt Kate used to say that this was the perfect dish for a cold wintery day either for lunch or dinner. Why would she say that you might ask, because a Dublin Coddle is an Irish staple because it’s a one-pot feast consisting of potatoes, pork sausage and onions with a light flavorful broth. She said it should be served with fried cabbage and a loaf of crusty bread.  

Serves 6 to 8.

Ingredients

8 slices thick cut hickory smoked bacon, chopped

6 cloves garlic, minced or 3 tablespoons pre-minced

2 pounds quality pork sausage, about 6 links

2 small yellow onions, sliced 1/4-inch thick

1 large leek, cleaned and sliced 1/4-inch thick

2 tablespoons fresh parsley, minced

3 pounds russet potatoes, roughly peeled and cut into large bite-size pieces

kosher salt, to taste

black pepper, to taste

2 to 3 cups chicken broth, bone broth or stock

Instructions 

Move your oven rack to the lower third of your oven and preheat to 300°F.

Place bacon into a 7-quart Dutch oven and heat over medium to medium-low. Stir occasionally, cooking until crispy, for about 18-20 minutes. Add garlic and cook for 2 minutes. Use a slotted spoon, to remove and transfer the bacon and garlic to a paper towel-lined plate.

While the bacon cooks, prepare your vegetables.

Next, sear sausages in the bacon fat for 4-6 minutes on both sides. Transfer to a cutting board and slice into thirds.

Remove the pot from the burner and layer in potatoes, seasoning with a generous pinch (or two) of Kosher salt, some freshly ground black pepper, and half of the parsley. Next layer in the onions, leeks, sausages (and any accumulated juices), cooked bacon and garlic, and the rest of the parsley.

Pour broth over top - if you like extra broth add 3 cups. Cover with the lid and place in your preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.

Remove and ladle into bowls adding some of the broth as well and top with minced parsley and freshly ground black pepper. Serve with crusty bread and butter.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride