«Dublin coddle» is a traditional Irish stew cooked of sliced sausage and bacon, and as a veggies part bulb onion, potato and carrot. Meat ingredients are fried first then placed into a casserole in layers alternating with vegetable layers. All that stuff is poured with a meat or chicken broth and cooked on low with a lid covered. That`s where the name of dish «coddle» come from – braising. This popular dish is cooked not just at home it is often met in restaurants with a traditional Ireland cuisine. Dublin coddle is easy to cook and always comes out hearty, flavoured and very tasty.
Ingredients:
• sausage – 12 oz / 350 g
• smoked bacon – 7 oz / 200 g
• potato – 2,2 lb /1 kg
• onion – 8 oz / 220 g
• beef broth – 3 cup / 700 ml
• carrot – 10,5 oz / 300 g
• ground black pepper – ½ tsp
• 10 peppercorns
• 2 bay leaves
• fresh parsley – 1 tbsp
• salt – ½ tsp
You will need:
• oven
• casserole or stockpot
• carving board
Preparation:
- Cut the sausage, bulb onion, potato and carrot into thin slices, dice the bacon.
- Heat a pan and fry the bacon for 3-4 minutes over medium heat.
- Add the sliced sausage to the pan and fry for 3-4 minutes more over medium heat.
- On the bottom of casserole or stockpot make layers of 1/3 of potato, bulb onion, carrot, fried sausage and bacon each and repeat such layers twice more, salt and pepper the layers to your taste.
- Add the beef broth to the casserole.
- Put it into the oven preheated to 350°F /180°C and bake at the same mode for an hour.
- Serve your Dublin coddle stew hot sprinkled with fresh parsley.