Simple Dublin Coddle Recipe
Ireland's sausage and potato stew, Dublin Coddle, is slow-simmered for comfort and flavour, suitable for St Patrick's Day or any other day!
– 1 pound bacon
– 1 pound pork sausages
– 1 large onion
– 1 pound potatoes
– 1 large carrot
– ¾ teaspoon salt
– ½ teaspoon pepper
– 1½ cups chicken broth
– ½ cup Guinne
– 2 tablespoons parsley
Ingredient
Heat the oven to 300°F. Cook the bacon in a large Dutch oven until most of the fat is rendered but it is still raw, approximately halfway.
1
After adding the sausage pieces to the Dutch oven, heat them until they are no longer pink and have begun to lightly brown.
2
Add the onion slices, potatoes, carrots, Guinness, chicken broth, and salt & pepper after that.
3
Combine all ingredients together and heat until boiling. After covering the saucepan, place it into the oven.
4
Prepare for two to three hours. Add some chopped parsley as a garnish, and then serve.
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