Dublin Coddle Recipe
Dublin Coddle
Irish Sausage, Bacon, Onion, and Potato 'Hot Pot'
Submitted By: Taz

Ingredients:

4 ½ lbs Red Potatoes - peeled
2 lbs (apx 5) Good Quality Pork Sausages
1 lb Thick Cut Bacon - cut into 1 inch pieces
2 Large Onions - sliced thin
¼ Cup Fresh Parsley - chopped
1 tsp Ham Soup Base - can substitute 1 ham, chicken, or beef bouillon cube OR 2 + Cups ham stock
Kosher Salt to taste
Fresh Coarse-Ground Black Pepper to taste

Preparation:
  1. Dissolve ham soup base (or bouillon cube) in 2 cups of boiling water and set aside until needed (IF USING HAM STOCK SKIP THIS STEP)
  2. Place a 5 quart Dutch oven over medium low heat - Add the bacon and allow to cook until crispy (apx 15-20 minutes) - Once cooked, using a slotted spoon, transfer the bacon to plate or baking tray lined with absorbent paper until needed
  3. Preheat oven to 300ºF
  4. Add sausages to the Dutch oven and sear for 3-4 minutes to a side until well browned
  5. Once the sausages have been seared, remove the Dutch oven from the burner and transfer the sausages to a cutting board - Cut each sausage into 3 or 4 pieces
  6. Prep your potatoes - You can slice them ¼ inch thick, quarter the larger ones and leave the smaller ones whole, or cut them into bite sized pieces (your choice)
  7. Place a layer of onions in the bottom of the Dutch oven followed by a layer of and bacon, about ⅓ of the sausage pieces, and a Tbs of the parsley, then a layer of potatoes a good pinch (apx ¼ tsp) of salt, and a good pinch (apx ¼ tsp) of pepper - Repeat until all of the ingredients are used up 
  8. Pour the stock (Ham Stock OR from step 1) over the top of the entire mixture
  9. Cover the Dutch oven and place in the top third of the oven
  10. Allow to cook until the potatoes are fork tender (amount of time will vary depending on how you prepared the potatoes but should take apx 1 ½ - 2 ½ hours ) - NOTE: begin to check after 1 hour and add a little water (or ham stock) if necessary to keep about 2 inches of liquid in the bottom throughout cooking
  11. Serve hot with a good Irish Stout and a good 'hunk' of crusty bread OR Irish soda bread OR Irish Brown Stout Bread
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