Dublin Coddle Potato Sausage And Bacon Hot Pot Recipes

DUBLIN CODDLE IRISH SAUSAGE, BACON, ONION & POTATO HOTPOT RECIPE - (4.1/5)

Steps:

• Peel the potatoes. Cut large ones into three or four pieces, leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon. Be careful not to dry them out. Drain briefly on paper towels. When drained, chop the bacon into one inch pieces. If you like, chop the sausages into large pieces as well. Preheat the oven to 300°F. In a large flameproof heavy pot with a tight lid, start layering the onions, bacon, sausage, and potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.) Put the covered pot in the oven and cook for at least three to four hours. At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

DUBLIN CODDLE (POTATO, SAUSAGE AND BACON HOT POT)

Steps:

• Preheat oven to 300 degrees.
• In a large, oven-proof pot with a lid, brown the sausages and bacon until sausage is browned and bacon is just crispy. Drain briefly on paper towels and remove most of the grease from the pot. If desired, cut the sausages into large chunks.
• Layer the ingredients in the same pot as follows: half of the onions, bacon, sausage and potatoes. Sprinkle with half of the parsley. Season generously with salt and pepper. Repeat with the remaining half of the ingredients.
• Pour the beef broth over the top. On the stove top, bring the liquid to a boil. (You may not be able to see the broth in the bottom of the pot, but you'll be able to hear when it boils).
• Remove from heat and cover the pot. Put the covered pot in the oven and cook for at least three hours (or up to 4 or 5 hours).
• About half-way through cooking, check the pot and add more water if necessary. There should be about an inch of liquid in the bottom of the pot at all times.
• Serve with bread for mopping up the juices.

DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT

Steps:

• Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
• Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
• Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
• Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
• To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!