The weather is getting cooler and we anticipate the upcoming winter season. For some of us, this means snow on the way, icy roads and long days driving home in the dark (yuck)…but dreary winter days are made comforting through warm welcoming dishes from the kitchen. (yum)
One of my favorite, easy ‘one pot’ prepared meals is Dublin Coddle, a simple rustic Irish dish with sausage, bacon, potatoes and onions. This winter dish is associated with Ireland’s capital city, Dublin, and is famously served on many pub menus. The verb ‘coddle’ means ‘to cook food in water below boiling point’ (gently boil or stew) or what is often called ‘slow food’. The actual dish goes back as far as the 1700’s in Ireland but this is my take on a old traditional recipe…enjoy!
- 1 Tbsp vegetable oil
- 4 slices of thick cut bacon (thinly sliced)
- 4 Large Pork sausages (cut in two)
- 2 medium size red onions (sliced)
- 2 cloves of garlic (thinly sliced)
- 1 Tbsp butter (room temperatures)
- 1 ½ lbs Potato (Yukon gold’s) thinly sliced
- 1 1/2 cups chicken stock
- 2 Tbsp apple cider vinegar
- kosher salt and pepper
- 1 tsp fresh sage (chopped)
- 6 sage leaves
- 1 Tbsp olive oil and butter
How to make it
- Heat the oil in a large skillet and fry bacon until crispy. Remove bacon from the skillet and set aside. Preheat the oven to 350 degrees F.
- Add the pork sausages to the skillet and brown on all sides. Remove the sausages from the pan and set aside.
- Pour all but 2 Tbsp of oil from the skillet and fry the red onions until they are caramelized. Add the garlic and cook for 1 minute. Deglaze the pan with the apple cider vinegar and chicken stock scraping down all the brown bits and reduce for a few minutes. Stir in the sage.
- Grease a 13×9 size dish with butter and then layer the potatoes, seasoning with salt and pepper on each layer. Pour over the onion, garlic stock and spoon sausages on top.
- Bake in oven one hour until the potatoes are soft and most of the liquid has evaporated.
- Add the reserved bacon and sprinkle over dish. Transfer to oven for a few minutes to warm.
- Melt butter and olive oil and fry sage leaves for 1 minute each side.
- Remove coddle from oven and add the fried sage.
- Serve and Enjoy!
Judie the Irish Foodie