Traditional Irish recipe for Dublin Coddle, a delicious combination of onions, potatoes, bacon, and sausages
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 6servings
Ingredients
1tablespoonbutter or oil
12ouncessmall mild sausages in casings
1large yellow onion
3large baking potatoes
12ouncesCanadian bacon
Salt
Pepper
Fresh thyme
4cupschicken stock or broth
3tablespoonschopped fresh parsley
Instructions
In a large, heavy Dutch oven, heat the butter or oil over medium high heat. Add the sausages and cook until browned on all sides. Remove sausages from the pan.
While the sausages brown, cut the onion into thick slices. Peel and cut the potatoes into thick slices and cut the Canadian bacon in one-inch wide pieces.
Add the ingredients to the Dutch oven making layers of onion, potatoes, sausages, and Canadian bacon. As you make layers, salt and pepper each layer of potatoes and sprinkle over a little fresh thyme. Continue layering until all ingredients are used.
Add the chicken stock or broth to the pan along with enough water to bring the liquid to the top of the layered ingredients.
Bring the contents of the pot to a boil and then either (1) reduce the heat to low, cover and simmer for 45-60 minutes until the potatoes are tender. Turn off the heat and let sit until ready to serve. Bring back to the boil and stir in the parsley before serving. Or (2) cover and transfer to a 300 degree oven to cook for 3-4 hours. When ready to serve, gently stir in the parsley.
Serve with Irish soda bread spread generously with butter.