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.
INGREDIENTS
½ pound thick-cut bacon slices, diced
1 pound Irish sausages bangers (or any other high-quality pork sausage)
2 large onions, sliced
2 cloves garlic, minced
1 cup stout beer, optional
2 pounds Yukon Gold potatoes, peeled and quartered
4 cups chicken broth
Freshly ground black pepper, to taste
⅓ cup chopped parsley
Kosher salt, to taste
EQUIPMENT
Slotted spoon
Dutch Oven
INSTRUCTIONS
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