| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
people
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Ingredients
- 1 pound apple wood smoked bacon
- 1 pound pork sausage
- 3 medium yellow onions sliced
- 4 pounds yukon gold potatoes quartered
- 1 bunch parsley chopped
- 3 cups chicken stock
- salt and pepper to taste
- 1 loaf crusty bread to soak up all the juices when eating
Ingredients
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Instructions
- When it comes to holiday food I always try to find something traditional! I had a couple requests for St. Patrick's Day recipes and than I became super interested in traditional Irish food, not American-Irish food (corn beef and cabbage). That is when I came across the traditional Dublin Coddle. This dish is literally used from left overs, but starts with the basics I'm using today. Feel free to add cabbage, leaks, carrots, or anything else you have in the refrigerator that you need to get rid of. That is the beauty of this recipe, it's ALWAYS changing!
- Ok, enough with the history lesson. Lets get cooking!!! We are going to start with dicing up our onions, potatoes, parsley, and bacon. Cut your onions into rings (like onion rings), your potatoes into quarters, chop your parsley, and chunk your bacon into 2 inch pieces. Now that we have our veggies/meat prepped it will allow the cooking process to be much easier. Also, pre heat your oven at 300 degrees F.
- Place a large dutch oven over medium heat. Sauté the bacon until golden brown.
- Once your bacon is done browning, remove the bacon pieces with a slotted spoon. Place the pork sausage into the dutch oven, and brown the outsides of the sausage. It's ok if it doesn't cook all the way through, you will finish the cooking process in the oven later.
- Once the sausages has a nice brown outer layer, remove them from the dutch oven and cut each link into 4 chunks.
- Now lets start building our Dublin Coddle. When cooking this traditional Irish recipe, it is all about layering flavors. We start by placing all our onions in the bottom of our dutch oven. Top the onions with a heavy pinch of fresh parsley, salt, and pepper.
- Second, layer the bacon on top of the onions
- Third, add the browned sausage on top of the bacon and onions. Again, top the sausage with a heavy pinch of parsley, salt, and pepper. ***TIP: by seasoning each layer it helps build flavor in a dish!
- Finally, to finish our layering process add the yukon potatoes. And again, top the potatoes with a heavy pinch of parsley, salt, and pepper.
- Last but not least, add chicken stock and bring the ingredients to a boil. Once it has reached a boil place the lid on the dutch oven, and place it in the pre heated 300 degree F oven for 90 minutes.
- I can't wait for you to see what comes out after 90 minutes. Your house will smell amazing while cooking this Irish delight. Serve our Dublin Coddle in a bowl, so you can take a huge piece of crusty bread and soak up all the extra juices.
- I hope this dish gives you something fun to make on St. Patrick's Day! ***TIP: Don't forget your green, nobody wants to get pinched!
- Enjoy!!!
Recipe Notes
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