Dublin Coddle 

Dublin Coddle is a traditional Irish stew that embodies comfort and simplicity. Originating from Dublin, this hearty dish combines layers of pork sausages, thick-cut bacon, onions, and potatoes, all simmered together to create a flavorful and satisfying meal. Historically, it was a practical way to use up leftovers, making it a staple in Irish households. The slow cooking process allows the ingredients to meld together, resulting in a rich and savory broth that is perfect for colder days. Often enjoyed with a slice of crusty bread, Dublin Coddle offers a taste of Irish culinary tradition. 

Ingredients:

• 8 strips thick-cut bacon, cut into 1-inch pieces
  
  

• 2 tablespoons butter
  
  

• 2 yellow onions, chopped
  
  

• 4 cloves garlic, minced
  
  

• 1 cup chopped green onions
  
  

• 1 cup stout beer
  
  

• 1 tablespoon fresh thyme leaves
  
  

• 1/4 cup chopped Italian parsley
  
  

• Freshly ground black pepper, to taste
  
  

• 2 teaspoons kosher salt, or to taste
  
  

• Pinch of cayenne pepper (optional)
  
  

• 3 pounds Yukon Gold potatoes, peeled and halved
  
  

• 4 cups chicken broth
  
  

• 6 large pork sausage links (about 2½ pounds total)
  
  

Directions:

1. Cook the Bacon: In a Dutch oven or large oven-safe pot, cook the bacon over medium heat until evenly browned, about 10 minutes.

2. Sauté Onions and Garlic: Add butter to the pot with the bacon. Once melted, add the chopped yellow onions and a pinch of salt. Cook until the onions are soft and translucent. Add minced garlic and chopped green onions, cooking for an additional 2 minutes.

3. Deglaze with Stout: Pour in the stout beer, scraping up any browned bits from the bottom of the pot. Stir in fresh thyme leaves, chopped parsley, black pepper, salt, and cayenne pepper (if using).
   
   

4. Add Potatoes and Broth: Layer the halved Yukon Gold potatoes over the mixture in the pot. Pour in the chicken broth, ensuring the potatoes are mostly submerged.
   
   

5. Prepare the Sausages: Prick the sausages with a fork and place them on top of the potatoes.
   
   

6. Cook in the Oven: Cover the pot and place it in a preheated 300°F (150°C) oven. Cook for about 2½ hours. Remove the lid and continue cooking for an additional hour until the potatoes are tender and the sausages are cooked through.

7. Serve: Remove from the oven and skim off any excess fat from the surface. Serve the Dublin Coddle hot, garnished with additional chopped green onions if desired.
   
   

Nutritional Information (per serving):

• Calories: Approximately 600 kcal
  
  

• Protein: 30g
  
  

• Fat: 35g
  
  

• Carbohydrates: 40g
  
  

• Fiber: 5g
  
  

• Sugar: 5g