Name: Dublin coddle, an Irish specialty
Prep time: 30 min
Cook time: 2 min
Yield: 4 servings
Ingredients: 4 sausage; 1 kg of potato; 1 large onion; 30 cl of chicken bouillon cube; 200 g of bacon; salt (according to taste); pepper (according to taste); parsley (according to taste)

Dublin coddle, an Irish specialty

It is a delicious dish of boiled potatoes with bacon, sausages, onions, potatoes, and here, beer. This dish has been served in the Irish capital since the 18th century. Traditionally served on Saturday nights in Irish families, this stew was cooked slowly (coddle means to cook below boiling point) and for a long time...waiting for the husband to return from the pub!

Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 2 minutes

Cost per serving: 1,53 €

Energy: 604 kcal / serving

Nutritional score:

Instructions

1. Cut each sausage into 4 pieces and brown them in an ovenproof casserole dish. Remove and then sauté the bacon cut into large lardons. Remove, set aside, and wipe the casserole dish to remove the fat.
2. In the casserole dish, line the bottom with quartered apples and alternate layers of onions sliced into strips, meat, and potatoes, sprinkling with chopped parsley.
Season with pepper, salt if desired (I did not salt), and pour in hot broth and beer.
3. Bring to a boil and then reduce the heat. Cover and let cook for 30 minutes.
Preheat the oven to 150°C and bake for 1 to 3 hours! Add broth if necessary.

Notes & Suggestions

You can make this recipe more traditionally by not using Guinness but only 50 cl of chicken broth. To replace the bacon, you can use smoked bacon, either in lardons or sliced.