This is the ultimate in comfort food, and it couldn't be a better dish to make on St. Patrick's Day... mainly because it reheats really well the next day and is a good way to nurse a hangover. The onions slow cook the entire time and practically melt into the potatoes. The sausage and bacon add fat and flavor to an otherwise bland recipe. Best yet, it's really simple to make.
Dublin coddle recipe
- Olive oil
- 1 pound high-quality sausage links (about 7 or 8 links)
- 7 ounces thick-cut bacon slices (about 4), cut into bite-size chunks
- 2 medium onions, sliced
- 1 pound red-skinned potatoes, quartered
- 4 medium carrots, chopped in chunks
- 2 cups beef or chicken stock
- Fresh parsley, chopped
- 1 large sprig fresh thyme
- Salt and pepper to taste
- In a soup pot over medium-high heat with olive oil, brown the sausage links on all sides. Remove the links from the pot and set them aside.
- Reduce the heat to medium to medium-low and add the bacon and render it for about a minute. Add the onions and sauté until the onions have softened (5 to 10 minutes).
- Add the potatoes and carrots, then add the sausage back. Then add the stock and keep it to a simmer for about an hour or until the carrots and potatoes are soft.
- Add the parsley and thyme and continue to cook for about 3 minutes. Leave the thyme sprig in, but don't eat it (the stem is too fibrous). Salt and pepper to taste.