I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.
This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.
This dish is a great Saturday dish… it takes while to cook but is well worth the wait!
Ingredients:
- 12 oz thick cut bacon
- 1 lb breakfast sausage
- 2 large onions, sliced
- salt and pepper, to taste
- 2 (24 oz) bags small potatoes, quartered
- 2 teaspoon dried parsley
- 3 cups chicken broth
- 1 pint Guinness, if desired
- 1 tablespoon freshly chopped parsley
- Irish soda bread, for dipping