Now that I’ve brought it to your attention, the first thing that probably pops into your head is corned beef. And the green beer. But that’s what you did last year. And the year before. Let’s shake this emerald holiday up!
Enter Dublin coddle or just coddle. I’ve loved coddle for years but it wasn’t until I was perusing the grocery check out aisle that I saw an Irish Pub Food magazine thingie. A coddle recipe was in it and from then on I started making it at home instead of eating it in pubs.
Not a soup, not a stew. It’s certainly not a stoup either (you gotta love Rachel Ray, but let’s not use that word). It’s a traditional Irish dish made to use up leftovers.
Basically, it’s Irish bangers, bacon, chunky potatoes and carrots, onions, with herbs. It’s so easy and crazy delicious. And it’s not your usual St. Patrick’s day meal. But it’s perfect for a crowd or for your family. It’s the ultimate comfort food too.
Some of you may not be able to get a hold of Irish Bangers. If you have The Fresh Market, that’s where I get them. Around St. Patrick’s Day Trader Joe’s also sells them. A substitute would be a brat but try to seek the Irish banger out. The texture is quite delightful.
8 ounces Irish bacon or pancetta
8 Irish bangers or pork sausage
3 onions sliced
2 pounds yukon gold potatoes, peeled & chunked
4 carrots cut into 1.5″ pieces
1/4 cup chopped fresh parsley
2 sprigs fresh thyme
1.5 cups chicken broth
1.5 cups beef broth
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
– Cook the bacon in a Dutch oven over medium heat until crisp. Remove and cut into pieces. If you have a lot of grease left over drain some off.
(Psst! Save those squeezins for later!)
– Add the sausages and brown on all sides. Remove and cut into pieces.
– Add the onions and cook until translucent. When the onions are to your liking, add back the bacon and sausage.
Sprinkle with salt, pepper, & garlic powder. Add potatoes, carrots, parsley, & thyme.
– Pour the broth over all and bring to a boil. Reduce heat to low and simmer, partially covered or full on covered, about 1 hour 20 minutes, or until vegetables are tender. Garnish with additional parsley. Add more salt and pepper to taste.
**NOTE: This amount of seasonings is perfect for my taste, but a lot will depend on the sausage and bacon used. So please, and this should go without saying, adjust to your liking. And don’t skimp on the chicken and beef broth combo. I’ve tried it using all of both/either of them and I find the blend gives a great flavor. But if all you have is one or the other, don’t let that stop you. Believe me, it’s still delicious. Serve with a great brown bread to soak up that luscious “gravy”.
[bctt tweet=”This St. Patrick’s Day make everyone’s day with Dublin Coddle! Dooo it!” username=”jaxxdrinkwater1″]