Irish Dublin Coddle
Perfect for the remaining month or two of this bi-polar spring weather (which I am pretty sure is making any manic actually feel sane). My Monday feelings in Irish terminology: "I’m wrecked and could use a shoulder of whiskey in my coffee."To be honest, if I were in Ireland I’m 99 percent positive I would be tipsy the entire time. That said being that way when most of the Irish slang is somehow related to alcohol (pre, during and post consumption).
- 6 bratwurst or your favorite sausage
- 1 yellow onion chopped into ¼" pieces
- 2 lbs sweet potatoes or russet peeled & chopped into ½" chunks
- ½ head medium cabbage cut into ½" wide strips and sliced in half
- ⅓ cup guiness or any dark beer
- 1 tbsp olive oil
- 2 cups chicken broth
- 2 tablespoons apple cider vinegar
- ¾ tsp kosher salt
- 4 cloves minced garlic
- 2 tsp coarse black pepper
- 2 tbsp fresh parsley for sprinkling
- Preheat oven to 300 degrees.
- Remove all but about 1/4 of bacon grease from the pan. Add the sliced onion and cabbage to the pot, & cover. Cook for about 7 minutes, stirring once or twice. Add in the 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.
- Layer the sliced potatoes along the bottom of your dutch oven. Pour the onion/broth mixture over top. Add in 1/2 of the cooked bacon & 1/4 cup of chopped fresh parsley. Place the whole sausages on top.
- 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.
- 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.
- *If you want all your bacon crispy, then save it all for the end.
Tried this recipe?Let us know how it was!