Scrap the Corned Beef this year and start a new Saint Patrick’s Day tradition with this delicious Dublin Coddle.
1 Boulder Sausage German rope
12oz thick cut bacon, sliced into 1 inch pieces
3 pounds russet potatoes, peeled & sliced 1/2″ thick
2 large onions, sliced into 1/2″ half rings
2 cups chicken broth
2 tablespoons apple cider vinegar
4-5 cloves garlic, minced
1 cup Guinness beer (or extra broth)
1/4 cup fresh parsley, minced – plus extra for sprinkling
1.Preheat oven to 300 degrees.
In a large dutch oven, cook the bacon on medium heat until crispy. Remove the bacon using a slotted spoon & drain on paper towels.
2. Sear the sausage (or bratwurst) in the bacon grease to brown. Remove the sausages from the pan to drain with the bacon.
3. Remove all but 3 tablespoons of bacon grease from the pan. Add the sliced onion to the pot, & cover. Cook for about 7 minutes, stirring once or twice.
4. Add chicken broth, apple cider vinegar, minced garlic, & a sprinkling of pepper. Bring to a boil, then remove from the heat. Pour the onion/broth mixture into a separate dish for a moment.
5. Layer the sliced potatoes along the bottom of your dutch oven. Pour the onion/broth mixture over top. Add in 3/4 of the cooked bacon & 1/4 cup of chopped fresh parsley. Place the whole sausages on top.
6. Cover, cook for 45 minutes. Remove from the heat & pour in 1 cup of Guinness beer (or broth). Replace the cover & return to the oven for another 45 minutes.
7. Top with the remaining bacon & a few more sprinkles of fresh parsley once it’s done. Serve with crusty bread to sop up the au jus.