Dublin Coddle (Sausage, Bacon & Potato Hot Pot)

This dish is traditionally made of leftover sausage, bacon, and potatoes to which there really isn’t a “follow-step-by-step” recipe for, but hey that’s where I come into play! There’s all sorts of Irish traditions that are consistent all around the country, but for this dish it’s more town focused, per-say… Given the name “Dublin”. 
When I made this dish, I didn’t use leftovers. I also used polish sausages and browned them in a skillet first. Bacon, cut up in inch long pieces fried up crispy. Fresh large diced onions and potatoes. I mean we’re talking easy-peasy here.

Layer the ingredients in an oven proof pot with a lid (I used my awesome new 4 quart Rockcrok Dutch Oven that I won in a giveaway a few months ago from The Tasty Fork). Season with salt and pepper and add your broth.

Ingredients:

• 2 tablespoons olive oil
• 4-6 medium potatoes, peeled, diced
• 2 large onions, large diced
• 1 pound polish sausages, sliced 1/4″-1/2″ thick
• 1 pound bacon, sliced 1/2″ pieces
• 2 cups beef broth
• 4 tablespoons fresh parley, chopped
• To Taste salt
• To Taste pepper

1. In a saucepan, heat olive oil over medium.
2. Add sliced sausages and brown.
3. Remove sausages and drain.
4. Add the bacon and cook just enough the bacon starts changing colors.
5. In a dutch oven or a oven safe pot with lid layer the ingredients: onions, bacon, sausages, potatoes.
6. Season each layer with salt, pepper and parsley.
7. Repeat the 2nd layer.
8. Pour the beef broth over the top.
9. Cover with lid and place in the oven to cook at 300*F for at least two and a half hours. (Be sure to check if there’s still liquid in the pan at about the two hour mark)
10. Once tender, serve with warm rolls and a bottle of Guinness.

Dublin Coddle (Sausage, Bacon & Potato Hot Pot)

Yield: 4

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Dublin Coddle. What is it you’re wondering? Dublin is obviously a town in Ireland (a place to which I want to visit) and coddle refers to something being gently cooked.

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Ingredients

• 2 tablespoons olive oil
• 4-6 medium potatoes, peeled, diced
• 2 large onions, large diced
• 1 pound polish sausages, sliced 1/4"-1/2" thick
• 1 pound bacon, sliced 1/2" pieces
• 2 cups beef broth
• 4 tablespoons fresh parley, chopped
• To Taste salt
• To Taste pepper

Instructions

1. In a saucepan, heat olive oil over medium.
2. Add sliced sausages and brown.
3. Remove sausages and drain.
4. Add the bacon and cook just enough the bacon starts changing colors.
5. In a dutch oven or a oven safe pot with lid layer the ingredients: onions, bacon, sausages, potatoes.
6. Season each layer with salt, pepper and parsley.
7. Repeat the 2nd layer.
8. Pour the beef broth over the top.
9. Cover with lid and place in the oven to cook at 300*F for at least two and a half hours. (Be sure to check if there's still liquid in the pan at about the two hour mark)
10. Once tender, serve with warm rolls and a bottle of Guinness.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 1220Total Fat 79gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 47gCholesterol 181mgSodium 3467mgCarbohydrates 65gFiber 7gSugar 7gProtein 61g