Popular Recipes: Dublin Coddle

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Dublin Coddle

"This dish always reminds me of cold winter nights in our flat in Ballymun, where my ex-wife used to make this traditional Dublin winter stew. It relies heavily on Irish sausage and bacon, so try and use these, if you can. If not, use a low-fat bacon, such as Canadian bacon, and a plain uncooked breakfast sausage. Because of the milk, this is sometimes referred to as a white stew."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H

• 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.

Notes :

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