A Slightly Less Than Authentic Dublin Coddle
The simple goodness of a warming slightly less than authentic Dublin Coddle made with a tasty broth, lots of vegetables, and plenty of pork.
Ingredients
- 6 Irish or breakfast sausages
- 3 tbsp olive oil
- 5 strips thick cut smoked bacon cut into 2-to-3 inch lengths
- 1 medium onion chopped
- 1 leek sliced
- 3 cloves garlic minced
- 2 large turnips diced into 1-inch pieces
- 2 large red potatoes diced into 1-inch pieces
- 2 large carrots cut into 1-inch lengths
- small handful fresh parsley roughly chopped, divided
- 3 tbsp. fresh thyme sage or rosemary, chopped
- 6.5 pints chicken stock or water
- salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sear sausages in pot until browned. Remove from pot to a plate until needed, leaving the oil in the pan.
- Brown bacon in the pan. Remove to plate until needed, again leaving the oil and bacon fat in the pan.
- Saute onions and leek until soft in the olive oil mix. Add garlic, turnips, potatoes, and carrots. Saute for 2 to 3 minutes.
- Pour in chicken stock or water. Bring to a boil before reducing to a simmer.
- Add bacon, sausages, fresh chopped herbs, and half of the parsley. Simmer the coddle until turnips are tender, about 35 to 40 minutes.
- Season with salt and pepper. Garnish with remaining parsley and serve with Irish Brown Bread or your favorite thick crusty bread.
Notes
Prep Time: 10 Minutes Cook Time: 1 Hour Servings: 4 portions
