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Dublin coddle is comparable to an Irish stew. It’s made with potatoes, onion, sausage, and bacon. Traditionally, it was a good way to use up any extra meat lying around on Thursdays—this was at a time when Catholics didn’t eat meat on Fridays. It’s still a mainstay on Irish menus and is very popular in Irish pubs because it’s tasty, comforting, and very filling.
- 6 slices bacon
- 1 pound pork sausages (Irish bangers or brats work well)
- 1 Tablespoon flour
- 1 cup Guinness beer (or other stout beer)
- 2 pounds red potatoes, cut in large chunks
- 1 pound carrots, cut in half-inch chunks
- 2 large yellow onions, cut in large chunks
- 4 cloves garlic
- 4 Tablespoons parsley
- 2 bay leaves
- 1 teaspoon pepper
- 1 cup chicken broth
- Preheat oven to 300 degrees Fahrenheit
- Heat a large Dutch oven or other oven-proof pot on the stove over high heat.
- Fry up the bacon in the Dutch oven until crisp; remove bacon and cut into half-inch pieces
- Add sausages to Dutch oven and cook just to brown each side—you don’t want them to cook completely
- Remove and cut into 1-inch pieces
- Reduce heat to low and whisk flour into grease; slowly whisk in Guinness
- Layer half the potatoes, carrots, onions, bacon, and sausages to the pot.
- Sprinkle in half the garlic, parsley, 1 bay leaf, and half the pepper
- Layer in the remaining potatoes, carrots, onions, bacon, and sausages, and sprinkle remaining garlic, parsley, bay leaf, and pepper.
- Pour chicken broth over everything and heat on stove until broth comes to a boil.
- Once broth boils, turn off stove, place lid on Dutch oven, and bake for 1.5 to 2 hours, or until potatoes and carrots are tender.