I have this thing about corned beef. With the possible exception of a good Reuben sandwich, I just don’t like it. So I’m always at a loss when it comes to serving a traditional Irish dinner. And then I discovered something called Dublin Coddle.
Basically, it’s a giant, delicious pot of potatoes, sausage, bacon and onions. Now that’s something I’m happy to eat on St. Patrick’s Day, or any day of the year, for that matter.
Really, there’s nothing fancy going on here. You just want to check your pot every so often to make sure there’s some liquid in the bottom. And whether you leave the sausages whole or cut them in to chunks is really up to you. I prefer to slice mine up, but either way is fine.
For a true Irish meal, serve this with a side of Traditional Irish Soda Bread.
Dublin Coddle (Potato, Sausage and Bacon Hot Pot)
Potatoes, sausage, bacon and onions are roasted in the oven in this traditional Irish meal.
- 1 pound pork sausages
- 1 pound bacon, cut into 1-inch pieces
- 2 medium onions, cut into large chunks
- 3 pounds potatoes, peeled and cut into large chunks
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 2 cups beef broth
- Preheat oven to 300 degrees.
- In a large, oven-proof pot with a lid, brown the sausages and bacon until sausage is browned and bacon is just crispy. Drain briefly on paper towels and remove most of the grease from the pot. If desired, cut the sausages into large chunks.
- Layer the ingredients in the same pot as follows: half of the onions, bacon, sausage and potatoes. Sprinkle with half of the parsley. Season generously with salt and pepper. Repeat with the remaining half of the ingredients.
- Pour the beef broth over the top. On the stove top, bring the liquid to a boil. (You may not be able to see the broth in the bottom of the pot, but you'll be able to hear when it boils).
- Remove from heat and cover the pot. Put the covered pot in the oven and cook for at least three hours (or up to 4 or 5 hours).
- About half-way through cooking, check the pot and add more water if necessary. There should be about an inch of liquid in the bottom of the pot at all times.
- Serve with bread for mopping up the juices.
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Who Dished It Up First: Adapted from Food.com