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Tomorrow is Saint Patrick’s Day! Are you ready? I made this dish and it was wonderful! The only difference was I used Italian sausage only because I have a ton to use up from our deer meat we got processed. I also tagged this in soups. The original picture from Mrs. Happy Homemade (link below) shows no liquid, however when I made it there was a whole pot of liquid. I’m almost wondering if the lid should be left off to cook down more. Either way, hubby is loving it and we are gobbling it down! May the luck of the Irish be with you this weekend!!

Dublin Coddle

(Adapted from Mrs. Happy Homemade)

 

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6 pork sausages (or bratwurst)

12oz thick cut bacon, sliced into 1 inch pieces

3 pounds russet potatoes, peeled& sliced 1/2″ thick

2 large onions, sliced into 1/2″ half rings

2 cups chicken broth

2 tablespoons apple cider vinegar

4-5 cloves garlic, minced

1 cup Guinness beer (or beef broth)

1/4 cup fresh parsley, minced – plus extra for sprinkling

pepper

 

Preheat oven to 300 degrees.

 

In a large dutch oven, cook the bacon on medium heat until crispy.


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Remove the bacon using a slotted spoon & drain on paper towels.


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Sear the sausage (or bratwurst) in the bacon grease to brown. Remove the sausages from the pan to drain with the bacon.


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Remove all but about 1/4 of bacon grease from the pan. Add the sliced onion to the pot, & cover.


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Cook for about 7 minutes, stirring once or twice.


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Add in the chicken broth, apple cider vinegar, minced garlic, & a sprinkling of pepper. Bring to a boil, then remove from the heat. Pour the onion/broth mixture into a separate dish for a moment.


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Layer the sliced potatoes along the bottom of your dutch oven. (I diced them up, because I was distracted while reading the directions and trying to cook lol)


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Pour the onion/broth mixture over top.

Add in 1/2 of the cooked bacon & 1/4 cup of chopped fresh parsley. Place the whole sausages on top.

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Cover, cook for 45 minutes. Remove from the heat & pour in 1 cup of Guinness beer (or broth).


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Replace the cover & return to the oven for another 45 minutes.


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Top with the remaining bacon & a few more sprinkles of fresh parsley once it’s done. Serve with crusty bread to sop up the au jus.

 

*If you want all your bacon crispy, then save it all for the end.

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