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 which is one of my favorites.
Dublin coddle is most often associated with the capital of Ireland, Dublin (go figure, right?). You now how some people turn to mac and cheese when they need to be comforted? Well, Dublin coddle is what I turn to. It’s actually really easy to make and will warm your soul when you need a little soul warming.
1 lb bacon slices, cubed or more of you’re obsessed with bacon
2 lbs pork sausage links
2 large onions, thinly sliced
4 large potatoes, peeled, and slicked about 1/2 inch thick
4 cloves of garlic, peeled and chopped into big chunks
6 carrots, peeled and sliced nice and thick
Pepper and salt to taste
4-6 cups of chicken broth
Fresh parsley and/or basil to taste
In a large pot, add the cubes of bacon and cook over medium heat until the bacon is crispy. Remove the bacon and pour off most of the grease. You want to leave just enough of the grease to coat the bottom of the pan.
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 cook until both are soft. Once the onions and garlic are soft, add the bacon and sausage back into the pan along with the carrots and potatoes. Season with pepper and add enough chicken broth to almost cover the mixture.
Simmer (but DON’T boil!) for an hour and a half to two hours, covered. But be sure to stir every once in a while so nothing sticks to the pan. Slice the sausage into easy to eat bites and serve with the rest of the mixture in a bowl. Top with parsley and/or basil.