Dear Customers,
When you think of Italian cooking perhaps pasta is the first thing that comes to mind. Irish cooking is noted for (at least in this country) corned beef and cabbage or pretty much anything potato based! I was watching some show on (I think Netflix) last week and they were enjoying a traditional Irish dish called Dublin Coddle.
| 8 slices thick cut bacon | 8 pork sausage links | ½ yellow onion, sliced |
| 3 leeks, trimmed, sliced | 4 carrots, sliced | ½ cup uncooked barley |
| 1 cup chicken stock | 1 cup beer | 3 bay leaves |
| 4 large Yukon potatoes | 2 tbsp butter, melted | Parsley, chopped |
Apparently, the name derives from the fact that it’s slowly cooked, or “coddled” even though this recipe only takes about an hour to make.
DIRECTIONS: peel the potatoes and place them in a bowl filled with cold water. In a large Dutch oven, cook the bacon until crisp. Remove the bacon to a plate leaving a layer of grease in the bottom of the Dutch Oven.
Brown the sausage links on all sides then remove to the plate. Add the onions, carrots and leeks in an even layer and season lightly with salt and black pepper.
Arrange the sausages and bacon over the veggies and add the barley and bay leaves. Pour the beer and the chicken stock over everything and add some additional salt and pepper.
Thinly sliced the potatoes and arrange in an overlapping fashion over the meat and broth. Bring the pan up to a boil, then turn down to low, cover and let simmer gently (coddle it!”) for another 30 minutes. Preheat the oven to 425°F.
Remove the cover and brush the potatoes with melted butter and put into the oven (uncovered) for 15 minutes or until the potatoes are golden brown and tender. Check the potatoes for doneness with the tip of a sharp knife. Sprinkle with parsley and serve.
NOTE: if you like you can place the Dutch Oven under the broiler briefly to get more color on the crust. Pay attention because a broiler can get away from you quickly!