Dublin Coddle
"This old-school derivative of Irish stew layers pork sausage, bacon, onions, potatoes, and stock to “coddle,” or slowly simmer (usually for hours on end), often resulting in a mushy mess. For a more flavorful version of this dish that kept its elements intact, we crisped the bacon and browned… read more..."
INGREDIENTS
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Yukon Gold potato
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Salt and pepper
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thick-cut bacon
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bratwurst
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onion
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minced fresh thyme
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chicken broth
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cider vinegar
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minced fresh parsley
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1 3/4 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
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Salt and pepper
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4 slices thick-cut bacon, cut into 1-inch pieces
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1 1/4 pounds bratwurst
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2 onions, sliced into 1/2-inch-thick rings
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1 tablespoon minced fresh thyme
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1 3/4 cups chicken broth
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2 tablespoons cider vinegar
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2 tablespoons minced fresh parsley
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