Irish Dublin Coddle
This rustic, hearty dish is perfect for Sunday dinner and special enough to serve your favorite guests!
Equipment
- Dutch oven
Ingredients
- 10 oz all-natural bacon, cut into pieces
- 1 pkg all-natural bangers or sausage
- 3 organic leeks, cut, peeled, sliced, rinsed
- 1 medium organic onion, diced
- 4 large organic carrots, peeled & sliced
- 4 large organic yellow potatoes, peeled & thinly sliced
- 1/2 cup organic barley
- 3-4 bay leaves
- 1 cup organic chicken stock
- 1 cup beer
- Hain Iodized Sea Salt
- organic pepper
- 2 tbsp organic butter, melted
- 2 tbsp organic fresh parsley, roughly chopped
Instructions
- Place the peeled and sliced potatoes in a bowl of cold water until ready to use.
- In a 4-6 quart Dutch oven, spray the bottom with organic avocado or olive oil and brown the bacon until crisp. Remove to paper lined plate.
- Brown the sausages in the bacon grease. Remove to the plate.
- Layer the onion, carrots, and leaks, lightly salting and peppering as you go, then arrange the sausages on top. Spread the bacon over all.
- Pour the chicken stock and beer over all. Sprinkle the barley over all then lay on the bay leaves.
- Drain the sliced potatoes. Salt and pepper in the bowl before layering in shingle fashion over all.
- Cover and bring to a boil then reduce heat to low and "coddle" for 30 minutes.
- Preheat oven to 425℉. Remove cover and brush the potatoes with melted butter.
- Brown the potatoes in the oven for 10 minutes or until nicely browned. Alternatively, you can place under the broiler for a few minutes. Watch closely to prevent burning.
- Serve with Organic Irish Soda Bread or Bláithín’s Irish Organic Yeast Bread.
Tried this recipe?Let us know how it was!