Dublin Coddle
Slow cooked irish braise with potatoes, cabbage, bacon/sausage, and onions. A nice one pot recipe to warm you and your family on the coldest early spring nights.
Equipment
- dutch oven or oven safe soup pot with lid
Ingredients
- 10 strips Applewood smoked bacon cut into 1-inch pieces thick-cut about ½-¾ lb.
- 1 ¾ pound about 5 quality pork sausages
- 4 each small yellow onions sliced
- 1 cup cabbage cut into 2" squares
- 1 cup carrots large dice
- 3 lb. russet potatoes roughly peeled and diced into large bite-size pieces
- 2 Tbsp fresh parsley minced
- to taste kosher salt and black pepper
- 2 cups chicken stock low-sodium
Instructions
- Preheat oven to 300 degrees.
- Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
- Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
- Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes, cabbage, carrots, and then a few pinches of both salt and pepper and the remaining minced parsley.
- Pour stock over top, cover and place back onto burner. Bring liquid up to a boil before covering and transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender. Adjust seasoning to taste.
- Remove and ladle into bowls with a little of the broth and serve immediately with sourdough or brown bread.
