Bacon, Sausage and Potato Stew aka Dublin Coddle

Posted by Boss Hog Credit: Karenskitchenstories.com on Oct 18th 2022

I  was looking for a soup or stew with bacon and sausage now that Fall is here and saw this Dublin Coddle.  It checks both boxes for ingredients and looks like a delicious simple and hearty recipe.

INGREDIENTS

• 1 pound of bacon
• 1 pound of bratwurst, cut into 1 inch chunks
• 4 medium sweet or brown onions, sliced
• Black pepper
• 1 leek, including some of the green, sliced
• 2 bay leaves
• 2 sprigs of thyme
• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced
• 2 pounds small Yukon Gold potatoes, scrubbed and cut in half
• 3 to 4 cups chicken or beef stock, to cover the layers of meat and potatoes

INSTRUCTIONS

1. Preheat the oven to 300 degrees F.
2. Fry the bacon over low heat in a large skillet until fully cooked. Drain the bacon on paper towels and cut in half widthwise. Drain and reserve the rendered bacon fat.
3. Cook the sliced sausage in the same skillet over medium heat for about 15 minutes, until browned on all sides. Remove the sausage to a plate and set aside.
4. Add a tablespoon of the bacon fat to the same skillet and add the onions. Cook the onions for about seven minutes, until softened but not browned.
5. In a Dutch oven or ove-safe casserole dish, layer the cooked onions, sausages, and bacon. Season each layer with salt and pepper.
6. Add the leeks, bay leaves, thyme, parsley, and garlic.
7. Top the layers with the potatoes, season with black pepper, and then add the stock.
8. Bring the pot to a boil. Cover and put the pot in the oven.  Bake for 45 minutes.
9. Remove the bay leaves, stir, and serve. Don't forget some nice French bread for the broth.