Dublin Coddle Recipe
- 1 pound Irish sausages
- 1 pound bacon
- 1 pound potatoes, peeled and cut into large dice
- 2 large onions, roughly chopped
- 6 carrots, roughly chopped
- 1 quart chicken stock
- 1 quart whole milk
- salt and pepper to taste
- Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
- Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.
