Tuesday, 15 March 2016

Dublin Coddle

I had intended to make this on the weekend when time is a bit more plentiful, but things kind of got out of whack, so it didn't end up getting made until tonight. It came out alright in the end, but I'd definitely make some tweaks to it next time. There's potential here, but I can't say that I'm thrilled with the results the first time 'round. So, here's what went into it this time and I'll follow it up with a suggested version for next time.

Dublin Coddle
Slightly adapted from Cook's Country
1 1/2 lbs. yellow-fleshed potatoes, sliced 1/4" thick
salt & pepper
6 slices thick-cut bacon
2 lbs. sausages (original recipe calls for bratwurst or bangers; I used some amazing, locally-made, garlic-y pork sausages we had on hand)
4 small onions, sliced 1/2" thick
~1/2 tsp. dried thyme
1 3/4 c. low-sodium chicken stock
2 Tbsp. cane vinegar (original recipe calls for apple cider vinegar, but we ran out)

(See below for an idea of what I did with this. Baked at 325F for 1 1/2 hours. Potatoes were still a little firm in places.)

Better Dublin Coddle
1 1/2 lbs. yellow-fleshed potatoes, sliced 1/8" thick
salt & pepper
6 slices thick-cut bacon
2 lbs. sausages
4 small onions, sliced 1/4" thick
~1/2 tsp. dried thyme
3 cloves garlic, minced
1 c. chicken stock
2 Tbsp. apple cider vinegar

1. Shingle the potato slices in the bottom of a 9x13" baking dish. Sprinkle with salt and pepper.
2. Cook bacon over medium heat. Cut into 1" pieces and set aside.
3. Lightly brown sausages in bacon grease. (Do not cook all the way through yet.) Set sausages aside.
4. Add onions, garlic, and thyme to pan with bacon grease. Season with salt and pepper. Cover and cook until onions are soft (~8 minutes).
5. Add chicken stock and vinegar. Bring to a simmer, scraping any bits off the bottom of the pan.
6. Pour onion mixture over potatoes. Spread onions evenly.
7. Place sausages on top of onions.
8. Bake at 325F for 1 1/4 hours or until desired doneness.
9. Sprinkle with reserved bacon. Let stand 10 minutes. Serve with salad & crusty bread.

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