Dublin Coddle

Dublin Coddle is an Irish, one-pot feast consisting of tender potatoes, pork sausage and onions with a light flavorful broth. Serve as is or with roasted Brussels sprouts or cabbage with a loaf of crusty bread. Serves 6 to 8.

Course Mains & Entrees

Cuisine Irish

Keyword Irish, Irish Coddle, one pot meal, sausage, St. Patrick's Day

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 598

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

8 slices thick cut applewood bacon chopped
6 cloves garlic minced
2 pounds quality pork sausage about 6 links
2 small yellow onions sliced 1/4-inches thick
1 large leek cleaned and sliced 1/4-inches thick
2 tablespoons fresh parsley minced
3 pounds russet potatoes roughly peeled and cut into large bite-size pieces
kosher salt to taste
black pepper to taste
2 to 3 cups low-sodium chicken broth low-sodium bone broth or stock

Instructions

Move your oven rack to the lower third of your oven and preheat to 300°.
Place bacon into a 7-quart Dutch oven and heat over medium to medium-low. Stir occasionally, cooking until crispy, about 18-20 minutes. Add garlic and cook 2 minutes. Use a slotted spoon, to remove and transfer the bacon and garlic to a paper towel lined plate.
While the bacon cooks, prep your vegetables.
Next, sear sausages in the bacon fat 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 in potatoes, seasoning with generous pinch (or two) kosher salt, some freshly ground black pepper, and half of the parsley. Next layer in the onions, leeks, sausages (and any accumulated juices), cooked bacon and garlic and the rest of the parsley.
Pour broth over top - if you like extra broth add 3 cups. Cover with the lid and place into your preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
Remove and ladle into bowls adding some of the broth as well and top with minced parsley and freshly ground black pepper. Serve with crusty bread and butter.

Nutrition