Looking for a meal to fill your tummy and warm your bones? Try a pot of Dublin Coddle, a unique stew blend of sausage, potatoes, bacon, and seasonings. This dish is said to be a centuries-old favorite of the Irish, with many families and towns having their own variations for the thick stew. It’s a favorite for a number of reasons. Notably, it’s a hearty, low-cost dish, and the one-pot dinner requires little hands-on or cleanup time. Try this recipe (or your own variation) for a crowd-pleasing winter dinner.
1 lb thick-cut bacon
1 lb pork sausages
3 medium-sized onions, sliced
2 carrots, peeled and sliced into rounds
2 lbs white or red potatoes, peeled and cut into chunks
2 cups chicken stock (vegetable or beef may be substituted)
2 tablespoons fresh parsley, finely chopped
salt and pepper to taste
Cut the bacon into 1-to-2-inch pieces and sauté in a skillet or Dutch oven. Once crispy, remove from the heat and drain on a paper towel. Cut the sausage links into similar bite-sized pieces and sear in the bacon fat remaining in the pan. In a clean Dutch oven, layer the ingredients in this order: onions, carrots, bacon, sausages, and potatoes. Sprinkle parsley throughout the layers and cover with chicken stock and salt and pepper. Cook for approximately 4 hours on 300°F. Alternatively, you may cook the meat as directed above and then add all the ingredients to a slow cooker on low for 5-6 hours. If desired, add additional broth to reduce thickness.