Dublin Coddle

 

8 slices bacon, (called rashers in Ireland) chopped into 1-inch pieces
½ lb. Irish pork sausages (8 sausage links) (or use what sausages you like)
1 lb. potatoes, peeled and cut into 1-inch pieces (about 8 medium potatoes)
3 medium onions, sliced into rings
Ground black pepper & salt, to season
2 to 3 tablespoons chopped parsley, divided
2 cups chicken or beef broth

*Optional add a good ale or beer to the broth or in place of the broth. 

*Optional add other herbs like thyme, bay leaf, garlic to spice up the dish.

 

Traditional or Not? Traditional sausages are not browned, they are rather pale in this dish and are simply cooked in the broth in the  oven. Some people however will brown their sausages first because they do not like the pale look of the rashers/sausages. That is your choice.

Set oven to 425F.

1. If you chose to brown the rashers, then heat a teaspoon of oil in a hot skillet. Brown the sausages on all sides. Do not cook through, Set aside.

2. Peel and slice the onions, separating the pieces into rings.

3. Peel or leave the skins on the potatoes and cut them into one large cubes.

4. Slice the bacon into one inch pieces then fry them in the same pot you browned the sausages in. Remove the bacon from the pan. 

5. Saute the onions - I prefer mine caramelized. 

6. Layer an oven proof dish (a large cast iron pot is what I like to use) with the foods - starting the the potatoes. Potatoes, then top with onions and bacon. Add the sausages then top the dish off with more potatoes. *Sprinkle herbs, salt and pepper in between the layers. 

7. Poor stock carefully over the food. Add the beer/ale if using. Cover the pot with a lid or tin foil. 

8. Place pot into the oven and cook 2 1/2 to 3 hours or until the potatoes are tender.

9. Remove from oven and serve warm. Serve with a good Irish Soda Bread. 

10. Enjoy!

 

Source: Irish Pub Cookbook