Celebrating St. Patrick’s Day: Dublin Coddle Recipe
Dublin coddle is most often associated with the capital of Ireland, Dublin (go figure, right?) and is one of my favorite comfort foods, although I don’t make it as often as I’d like.
- 1 lb bacon slices, cubed
- 2 lbs pork sausage links
- 2 large onions, thinly sliced
- 4 large potatoes, peeled, and thickly sliced (about 1/2 inch)
- 4 cloves of garlic, peeled
- 6 carrots, peeled and thickly sliced
- Pepper and salt
- 4-6 cups of apple cider
- Fresh parsley to taste
In a large pot add the bacon and cook over medium heat until the bacon is crispy. Make sure that it doesn’t stick to the bottom of the pot and cooks evenly by stirring frequently. Using a slotted spoon remove the bacon to a bowl. Pour off most the grease, leaving just enough to grease the bottom of the pan. (Save that grease to fry eggs in, delicious!)
Add the sausage links and brown on both sides in the bacon grease over medium-high heat (you might need to do this in two batches). Remove. Add sliced onions and garlic and soften (you can add a little more bacon grease, if needed to prevent sticking). Cook for about 3 minutes. Add the bacon and sausage back in along with the carrots and potatoes. Season with pepper and add enough apple cider to almost cover the mixture.
Simmer, but don’t boil for 1 1/2 hours, covered. Check seasonings and serve one sausage per person topped with potatoes and carrots and some of the juicy broth.