Dublin Coddle
, about 2 h 15 min, Serves 8
An Irish one-pot of bacon, sausages and vegetables simmered in stock, topped with sliced potatoes browned in the oven.
| prepPreheat oven to 450°F / 230°C (for finishing) | |||||||||||
| 340 g thick-cut bacon, cut into 2.5 cm pieces | Crisp bacon, set aside | Sear sausages brown, set aside | Sauté onions & leeks 5-6 min | Cook low 10-12 min to caramelize | Stir in garlic 30-45 sec | Sauté carrots 4-5 min | Return bacon & sausages on top | Add stock & pepper | Layer potatoes, cover, cook 1 hr | Drizzle butter, bake 450°F / 230°C, 15-20 min | Garnish with parsley, serve |
| 8 Irish banger sausages (or bratwurst) | |||||||||||
| 2 yellow onions, peeled and thickly sliced | |||||||||||
| 2 leeks, rinsed and thickly sliced (green parts removed) | |||||||||||
| coarse salt, to taste | |||||||||||
| 4 garlic cloves, finely minced | |||||||||||
| 250 g peeled carrots, cut into 1/4 moons | |||||||||||
| 1.9 L chicken stock | |||||||||||
| fresh cracked pepper, to taste | |||||||||||
| 1.4 kg Yukon gold potatoes, peeled and sliced 6 mm thick | |||||||||||
| 30 g unsalted butter, melted | |||||||||||
| chopped fresh flat-leaf parsley, for garnish | |||||||||||
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