Dublin Coddle

Brown 8 pieces of bacon in a pan until crispy.

Remove bacon and brown 2 lbs of German sausage in the same pan.

Add 2 cups of chopped yellow onions and 2 tablespoons of butter to the pan.

Cook until onions are translucent, then add 4 pods of garlic and green onions, cooking for 2 minutes.

Add 12 oz of stout beer and reduce the liquid by 75% with the lid off.

Add parsley, thyme, black pepper, and a pinch of cayenne to the mixture.

Pour in 4 cups of unsalted chicken broth and return the bacon and sausage to the pan.

Bring to a simmer and cover for 45 minutes.

Add 3 lbs of potatoes and 2 cups of carrots, adjusting broth to a total of 8 cups if necessary.

Simmer for an additional 20 to 30 minutes until potatoes and carrots are tender.

Skim off excess fat before serving.

Equipment Needed

Allergens