(Irish potatoes braised with sausages and bacon)
4 to 6 servings
- Pork sausages -- 1 pound
- Thick-sliced bacon, chopped into cubes -- 1/2 pound
- Stock or water -- 2 cups
- Potatoes, peeled and sliced into 1/2-inch thick rounds -- 2 pounds
- Onions, thinly sliced -- 2
- Salt and pepper -- to season
- Chopped fresh parsley -- 2 tablespoons
- Add the sausages, bacon and stock or water to a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove the meat to a bowl and reserve the broth.
- Spread one-third of the potatoes on the bottom of a stovetop casserole dish or a large saucepan. Add a layer of half the onions and sprinkle with a little salt and pepper. Cut the sausages in 3 or 4 pieces and spread a layer of half the sausages and bacon over the onions. Follow by another layer of potatoes, onions, sausages and bacon and finally a top layer of potatoes. Season with salt and pepper and pour over the reserved broth.
- Set over low heat, cover and simmer for about an hour.
- Garnish with the chopped parsley and serve with a green vegetable, a slice of soda bread to mop up the gravy and a pint of stout.
Dublin Coddle Variations
- A little cream is sometimes added along with the broth.
- Substitute chopped ham for the bacon if you like.
- Sliced carrots can be added to this dish if you like. Sprinkle with chopped parsley for a little extra color and flavor.
- Dublin coddle can also be baked, covered, in a 350°F oven. Remove the cover for the last 15-20 minutes to lightly brown the top.