Dublin Coddle a Traditional Irish Dish

Cut 1 pound of pork sausage in half (or leave whole if preferred).

Cut bacon into small pieces.

In a 3-quart oval cast iron enamel coated casserole dish, combine 2 quarts of chicken broth and 1 quart of water, bringing it to a boil.

Add the sausage and bacon to the boiling broth and let cook for about 20 minutes.

Peel Yukon Gold potatoes and slice them thickly, placing them in a bowl of water.

Slice 1 large yellow onion thinly into rings.

Peel and cut carrots into coins (optional).

Remove the sausage and bacon from the broth and place them in a separate bowl; optionally remove the casings from the sausage.

Reserve the broth and layer the sausage and bacon in the cast iron casserole dish, followed by onions, carrots, and potatoes.

Season the layers with salt and pepper.

Pour the reserved broth back into the casserole dish, ensuring it doesn't cover the potatoes.

Lay a sprig of thyme and a bunch of parsley on top.

Cover the casserole dish and simmer on medium heat for about 40 minutes or until the potatoes are tender.

After 45 minutes, remove the parsley and thyme, then add 1/3 cup of half and half and 1 tablespoon of Irish butter.

Equipment Needed

Allergens