DUBLIN CODDLE (IRISH BACON, SAUSAGE, POTATO, AND ONION STEW)

Dublin Coddle is a comfort food associated with the Irish capital. It is a hearty stew of bacon, sausage, potatoes, and onions, popular ingredients in Irish cooking.

The days just seem to fly by and the holidays come and go so quickly, it takes my breath away. Maybe it is because I write a food blog and I keep track of the holidays so that you, my dear readers from all over the globe will have recipes that you may want to try. In a way, it is fun and interesting as I get to experiment with all kinds of dishes that I would not otherwise cook. It broadens my horizon and palate and I learn new things each and every day. Of course the family gets to enjoy the food too as what you see on the blog is what we eat. If it does not pass the taste test, it will not appear here.

Dublin Coddle is a comfort food associated with the Irish capital. It is a hearty stew of bacon, sausage, potatoes, and onions, popular ingredients in Irish cooking.

Ingredients

• ½ lb bacon (225g)
• 1 lb pork sausages (450g)
• 2 onions (sliced)
• Ground pepper to taste
• 12 oz leeks (sliced) (340g)
• 2 cloves garlic (minced)
• ½ tsp dried thyme
• ¼ cup chopped parsley
• 2 bay leaves
• 1½ lbs potatoes (peel and cut into chunks) (675g)
• 3 cups ham or chicken stock (720ml)
• Salt to taste

Instructions

1. Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Cut into halves length-wise and then halves cross-wise. Set aside. Reserve bacon fat in a bowl.
2. In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and cut into halves length-wise then halves cross-wise. Set aside.
3. Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
4. Layer cooked onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper.
5. Add leeks, garlic, dried thyme, chopped parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
6. Pour in the stock. Cover and bring stock to a boil.
7. Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
8. Serve with chunks of soda bread.

More Deliciouse Recipe Dublin Coddle (Irish Bacon, Sausage, Potato, and Onion Stew) @ rotinrice.com