Irish Comfort Food: Dublin Coddle [RECIPE]
The countdown to my favorite holiday, St. Patrick’s Day, is on and that means my kitchen has been filled with the delicious smells of traditional Irish foods, including Dublin coddle, one of my favorites.
Dublin coddle is most often associated with the capital of Ireland, Dublin (go figure, right?) and is my go-to comfort food. Here’s how you can make it for yourself:
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 and/or basil to taste
In a large pot add the bacon and cook over medium heat until the bacon is crispy. Remove the bacon and pour off most of the grease, leaving just enough to coat the bottom of the pan. (Save that grease to fry eggs in, delicious!)
Add the sausage links to the pan with the bacon grease and brown on both sides over medium-high heat (you might need to do this in two batches). Remove the sausage, leaving the grease in the pan. Add sliced onions and garlic to the pan and soften. Cook for about 3 minutes. Add the bacon and sausage back into the pan 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. Ladle into a bowl and slice sausage into decent sized bites. Serve each person a steaming bowl with a sliced sausage on the top.