Dublin Coddle

Source:  simplyscratch.com

An Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions.

Yield: 4 to 6 depending
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Ingredients:

10 strips Applewood Slab Bacon, cut into 1-inch pieces
1-3/4 pound (about 5) quality Pork Sausage
4 small Yellow Onions, sliced
2 tablespoons minced fresh Parsley
3-1/2 pounds Russet Potatoes, roughly peeled
Kosher Salt
Black Pepper
2 cups low-sodium Chicken Broth

Directions:

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 and then a few pinches of both salt and pepper and the remaining minced parsley.
Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
Remove and ladle into bowls with a little of the broth abd serve immediately with crusty bread.

Cut 10 strips of thick, slab bacon into 1-inch pieces.

Place the bacon pieces into a large 5-quart Dutch oven and heat over medium to medium-low.

In the meantime peel 3-1/2 pounds of russet potatoes. I like to leave a little skin on so it looks rustic.

 

Slice each potato into 4 to 5 slices depending on the size of the potato. Keep them on the large side so they don’t turn to absolute mush in the oven. Place those into a bowl and move right on.

Finely mince 2 tablespoons of parsley.

And slice up 4 small-to-medium-ish or 2 good size yellow onions into rings.

And buy GOOD pork sausage. I stopped by my favorite butcher/market because they carry all different kinds of sausages and picked up their house-made rustic version. But, feel free to use your favorite!

Once the bacon is cooked and crispy……use a slotted spoon and transfer the bacon to a paper towel lined plate. You know the drill…To give the sausage a little color, lay them down into the hot bacon fat…

Browning on both sides until deeply golden.

Remove the sausages to a cutting board…

Remove the pot off of the heat so the browned bits stuck on the bottom don’t burn.

Cut each of the sausages into thirds.

Layer in the onions, a pinch of black pepper and a sprinkle of parsley.

  

Next add in the bacon ...Sausages and another sprinkle of parsley…

Then lastly add the potatoes, a pinch (or two) of both kosher salt and black pepper and the remaining minced parsley.

 Cover with 2 cups of low-sodium chicken broth…

Cover and bring the liquids to a boil before sliding into a preheated 300 degree oven for 1 hour and 30 minutes.

*  I used only one onion.

* I used 6 potatoes.

* I cooked the bacon and sausage in a frying pan, then layer it all in a crockpot like the recipe calls for.  I then cook it on high for 4 hours.  

* This was 2 thumbs up from almost everyone in the family - Logan would only give this one thumb (the peel left on the potato turned him off!)  Doesn't need to be only for St. Patrick's Day!  YUM!