Recipe by Motley Oklahoman
Dublin Coddle is true Irish comfort food: no fancy sauces, and none of the spices found in hotter regions. Yet every Dublin pub and every Dublin mum has a version of it. It sounds simple – just bacon, sausage, potatoes, onions, carrots and water or hard cider – but the flavors meld together into a delicious stew.
- 4 slices lean bacon
- 1 1⁄2 lbs pork sausages (6 to 8 sausages)
- 2 yellow onions
- salt and pepper
- 2 large potatoes, peeled and sliced
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 cup hard alcoholic cider or 1 cup Guinness stout
- 1⁄4 cup fresh parsley, chopped
Directions See How It's Made
- Heat a large saute pan over medium high heat. Add the bacon and fry for 7 minutes, or until crisp. Using tongs, transfer to paper towels to drain.
- Add the sausages to the pan and cook, turning frequently, for 10 minutes, or until browned. Using tongs, transfer to a plate. Drain any excess fat from the pan.
- Add the onions to the pan and saute, stirring frequently, for 10 minutes, or until lightly browned.
- Spread half of the onions in a layer in the bottom of the slow cooker. Sprinkle with salt and pepper. Place half of the potatoes in a layer on top of the onions and sprinkle with salt and pepper. Lay the strips of bacon over the potatoes. Lay the sausages over the bacon. Spread the carrots and parsnips over the sausages and sprinkle with salt and pepper. Spread the remaining onions over the carrots and parsnips and sprinkle with salt and pepper. Top with remaining potatoes and sprinkle with salt and pepper.
- Add the cider or Guinness. Cover and cook on low for 5 to 6 hours, until the vegetables are very tender.
- Transfer to a warmed serving dish and sprinkle with parsley. Serve immediately.