Category: Pork -

Irish Coddle     

Ingredients:
2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2" thick
Fresh ground black pepper
12 ounces thick-cut bacon
6 bratwurst sausages or bangers
2 large white onions, peeled and sliced into 1/2" rings
1 14-ounce can chicken broth
2 tablespoons apple cider vinegar
1/2 head cabbage, cored & chopped
1 cup Guinness beer (plus more if needed)
1/4 cup minced fresh parsley, divided

Preparation:
Layer the sliced potatoes in a shingle pattern on the bottom of a lightly greased Dutch Oven. Sprinkle the potatoes with about 2 teaspoons fresh ground pepper.

Cook the bacon in a skillet until crisp. Drain on a paper towel lined plate and set aside. Lightly brown the sausages in the bacon fat but do not fully cook. Set aside.

Remove all but about 3 tablespoons of the bacon fat and discard. Add the sliced onions to the hot skillet and cook covered for 5-7 minutes stirring once or twice. Remove the lid and add the chicken broth, vinegar and season with black pepper. Bring the onions and broth to a boil. Remove from the heat and carefully pour the onions and broth over the potatoes in the dutch oven.

Top the onions and potatoes with half the crumbled bacon and half the chopped parsley. Place the browned sausages, then cabbage, on top and cover with the lid.

Preheat oven to 325 degrees and bake covered for 45 minutes. Add beer and cook uncovered another 45 minutes.

To serve, garnish with the remaining parsley and bacon.

Date added: 2018-04-14
Number of visits: 2554