Dublin Coddle

You can never have too many European recipes, so give Dublin Coddle a try. This main course has 758 calories, 30g of protein, and 50g of fat per serving. This gluten free and dairy free recipe serves 6 and costs $2.14 per serving. This recipe from Epicurious has 1325 fans. A mixture of potatoes, fresh parsley, bread soda, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 93%, this dish is amazing. If you like this recipe, you might also like recipes such as Dublin Coddle, How to Make an Irish Dublin Coddle, and Slow Cooker Dublin Coddle.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 1. Preheat oven to 150C/300F/Gas 2. 2. Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using. 3. Grill the sausages and bacon long enough to colour them but taking care not to dry them out. Drain on paper towels and chop the bacon into 2 1/2cm (1in) pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole. 4. In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top. 5. On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it. 6. Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. 7. Serve hot with fresh soda bread to mop up the lovely gravy. ICA TIPPork sausages are best bought from a local butcher. Reprinted with permission from Irish Country Cooking: More than 100 Recipes for Today's Table by The Irish Countrywomen's Association. 2012 Irish Countrywomen's Trust. This Sterling Epicure Edition published in 2014.

 

Step by step:

1. Preheat oven to 150C/300F/Gas

2. Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using.

3. Grill the sausages and bacon long enough to colour them but taking care not to dry them out.

4. Drain on paper towels and chop the bacon into 2 1/2cm (1in) pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole.

5. In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top.

6. On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it.

7. Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

8. Serve hot with fresh soda bread to mop up the lovely gravy.

9. ICA TIPPork sausages are best bought from a local butcher.

10. Reprinted with permission from Irish Country Cooking: More than 100 Recipes for Today's Table by The Irish Countrywomen's Association. 2012 Irish Countrywomen's Trust. This Sterling Epicure Edition published in 2014.

Nutrition Information:

covered percent of daily need