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.
- 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
- Preheat the oven to 300 degrees F.
- 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.
- 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.
- 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.
- In a Dutch oven or ove-safe casserole dish, layer the cooked onions, sausages, and bacon. Season each layer with salt and pepper.
- Add the leeks, bay leaves, thyme, parsley, and garlic.
- Top the layers with the potatoes, season with black pepper, and then add the stock.
- Bring the pot to a boil. Cover and put the pot in the oven. Bake for 45 minutes.
- Remove the bay leaves, stir, and serve. Don't forget some nice French bread for the broth.