Board member + Local Food Recipe Wizard Robin says, “Want to change it up for St. Patty’s day? Why not try a Dublin Coddle? Sausages, bacon, onions, and potatoes–yum!”
- 1 ¾ lbs potatoes, sliced into ¼” slices – I used the
- 4 slices of bacon – Griffieon Family Farm
- 1 ¼ lbs sausages – I used English bangers from Lucky George, though any bratwurst is fine, too
- 2 onions, sliced into ½” slices – I used the onions available from the IFC
- 1 TB fresh thyme, minced
- 1 ¾ cups chicken broth
- 2 TB apple cider vinegar
- 2 TB fresh parsley, minced
- Salt & Pepper
- Preheat oven to 325 degrees. Shingle potato slices in the bottom of a 13” x 9” baking dish and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
- Cook bacon in a 12” skillet over medium heat until crispy, transfer to a paper towel lined plate and set aside.
- Add sausages to skillet and brown on all sides, about 5 minutes total time. Transfer to paper towel lined plate and set aside.
- Drain all but about 2 TB of grease from skillet and return to medium heat. Add onion slices, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook onions until they are softened, about 7 – 9 minutes, stirring occasionally and scraping up any browned bits.
- Remove onions and spread evenly on top of potatoes. Return skillet to heat; add broth and vinegar. Bring to a simmer, scraping up browned bits from the bottom of the pan. Allow to simmer for 1 to 2 minutes.
- Pour broth over onions and potatoes. Layer sausages on top of the mixture.
- Bake in preheated oven from about 1 hour 15 minutes, or until a knife inserted in potatoes meets little resistance.
- Remove from oven and allow to cool for 10 minutes. Chop bacon into bite size pieces and sprinkle over the dish, followed by the minced parsley.
- Serve with crusty bread and enjoy.