Irish Coddle

 Irish Coddle


This is a traditional Irish stew made of potatoes and sausage. It is a recipe

that is common in Dublin, Ireland. It’s great for St. Patrick’s Day or anytime

you need comfort food.

Though most people make corned beef and cabbage with potatoes on St.

Patrick’s Day, coddle is more authentic and what you should be having.

Coddles vary from each region and from each household .


The recipes below are typical of an Irish dinner or St. Patrick’s Day dinner.

8 slices of bacon

1 lb. of sausage like bratwurst or polish sausage

3 tbs All purpose flour

1 bottle of Guinness beer

2 lbs of potatoes peeled and cut into small bite size pieces

2 large onions sliced

4 cloves of garlic, minced

1 tsp dried thyme

Salt and pepper to taste

2 cups beef or chicken stock

Chopped Parsley for garnish

Preheat oven to 300 degrees

Heat a large oven safe dutch oven to high heat. Add the bacon and cook

until it's crispy. Remove the bacon, but leave the renderings in the pot.

Cut sausages into 1 inch slices. Add sliced sausage to the pan and cook

until golden brown. You may want to do this in a few groups so as to not

crowd the pan.

Remove sausage slices onto a plate when they are golden.


Reduce heat to low and add the flour. Whisk for 2 minutes and then turn

the heat off.

Add in the bottle of Guinness.

Put the potatoes in the gravy, then add the onions over the potatoes, then

the garlic and then the sausage.

Add thyme, salt and pepper.

Pour the broth over the mixture, place the lid on the pot and bake in the

oven 2-3 hours.

Serve with a sprinkle of parsley and Irish Soda Bread.




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