DUBLIN CODDLE
Cooked low and slow, this Dublin Coddle will make your home smell amazing! Make this authentic Irish recipe to celebrate St. Patrick's Day or for when you are craving warming comfort food.
Provided by Olivia Mesquita
Categories Main Course
Time 2h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 300ºF.
- Place a large Dutch Oven on the stove, over medium-high heat, and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove into a paper towel-lined plate, to soak up the excess grease. Reserve.
- Add the sausages and brown on all sides, about 2 minutes per side. Remove and reserve.
- Discard most of the fat rendered in the pot, leaving just a couple tablespoons. Add the onions and sauté until beginning to brown, 3-4 minutes. You can add a little vegetable oil, if needed. Then, add the garlic and sauté until fragrant, 1-2 minutes.
- Optional: Pour the beer to deglaze the pot, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.
- Remove the Dutch Oven from the heat.
- Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then, add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.
- Pour the chicken broth. Bring the pot back to the stove and bring to a boil, over medium-high heat.
- Cover and transfer the pot to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times, to prevent burning.
- Taste and season with salt and pepper, if needed.
- Garnish with more parsley and serve!
Nutrition Facts : Calories 543 kcal, Carbohydrate 33 g, Protein 21 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 1317 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
IRISH CODDLE (SAUSAGE AND POTATO STEW)
Irish stick-to-your-ribs comfort food made with sausage, bacon, red potatoes, and topped off with a bottle of Guinness.
Provided by Mike Quinn
Time 1h30m
Number Of Ingredients 13
Steps:
- Cook bacon in a large skillet until the edges are just beginning to turn brown. Remove from pan and let drain on paper towels. Reserve fat.
- Cook sausage in the same skillet, adding the reserved bacon fat if needed to prevent sticking. (If using a breakfast sausage, break into pieces using your fingers before placing into the pan. If using a sausage that is in large links, keep intact, then slice after cooking or while it is is still frying.) Remove from skillet and set aside.
- Place onions in skillet. Cook until lightly browned and softened, about 6-8 minutes.
- Layer cooked onions in the bottom of a large oven-proof skillet or Dutch oven. Place bacon on top of onions, and sausage on top of bacon.
- Sprinkle with freshly ground black pepper to taste. Add minced garlic, parsley, thyme, and bay leaf.
- Pour in chicken broth and the bottle of stout beer.
- Spread potatoes and leeks evenly over the top.
- Preheat oven to 300°F. Cover and place pan on stove over medium-high heat and bring to a boil.
- Place covered pan into preheated oven and bake for 45 minutes.
- Add salt to taste.
- Serve warm, ladled into bowls.
Nutrition Facts : ServingSize 1 Medium Sized Bowl, Calories 475 calories, Sugar 2.7 g, Sodium 1575.1 mg, Fat 25.8 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 30.3 g, Fiber 3.3 g, Protein 26.1 g, Cholesterol 96.5 mg
IRISH CODDLE
Like many traditional dishes, the recipe for Irish coddle (also known as Dublin coddle) varies widely from family to family. Born in 1700s inner-city Dublin tenements, it's a grab-what-you-have kind of stew that simmers low and slow to peak deliciousness. The building blocks of the dish--bacon, sausage, onions, potatoes and plenty of parsley and black pepper--add up to more than the sum of their parts, creating a dark, flavorful broth and an incredibly warm bowl of nourishment. Serving with slices of soda bread is a must and adding a splash of Ireland's favorite beer, while optional, is very highly recommended!
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
- Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water. Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper. Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper. Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups. Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley. Bring the liquid to a boil (don't stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
- Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread.
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