Dublin Coddle (Irish Bacon, Sausage, Potato, and Onion Stew

• Meat

  • 1/2 lb Bacon strips
  • 1 lb Pork sausages

• Produce

  • 2 cloves Garlic
  • 12 oz Leeks
  • 2 Onions
  • 1/4 cup Parsley
  • 1 1/2 lbs Potatoes
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 cups Ham or chicken stock

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Other

  • 2 Leaves bay

Found on rotinrice.com

Description

Directions

• Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Slice half length-wise and then halved cross-wise. Set aside. Reserve bacon fat in a bowl.
• In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and slice length-wise then halved cross-wise. Set aside.
• Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
• Layer onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper.
• Add leeks, garlic, thyme, parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
• Pour in the stock. Cover and bring stock to a boil.
• Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
• Serve with chunks of soda bread.

Nutrition