Recipe: Kari’s Dublin Coddle
- posted on: April 13, 2020
- posted by: Kari Fetrow
During our last week of deli service for the 21 Acres Farm Market before the “stay in shelter order” we served this classic Irish dish. When I came across this recipe I was very put off by the name, but as luck would have it, I went down an internet rabbit hole and came out with absolute gold. I don’t think I have gotten so many requests for a recipe before! As promised here is my Dublin Coddle.
Kari’s Dublin Coddle
1/2 lb. Skagit River Ranch Bacon, cut into 1 inch pieces
1 pkg. Skagit River Ranch Polish Sausage, browned
1 lb. onions, cut into 1/2″ rings
2.5 lbs. russet potatoes, peeled and cut into 1/2″ circles
2 tbsp fresh parsley, chopped
2 cups chicken stock
salt + pepper
Preheat the oven to 350. Peel and cut the potatoes, onions, and the parsley, set aside. In a dutch oven or an oven safe pot, brown the bacon pieces on the stove with medium to medium high heat, set aside. In the same pot without draining the fat, brown the sausages. After the sausages are browned (about 5-7 minutes), transfer to a cutting board and cut them into 1 inch bite size pieces.
Remove the pot from the heat and begin layering in this order: onions, salt, parsley, bacon, sausages, parsley, potatoes, salt, pepper, and parsley. Repeat until you run out of ingredients. Then pour the 2 cups of chicken stock over the top, cover, and place back onto the burner. Bring to a boil and then transfer into the oven for 1 hour 30 minutes until the potatoes are fork tender.