Dublin Coddle aka Sausage and Potatoes

When Dublin Coddle went on the menu planner, Hubby gave me a look. He thinks I can’t make plain “American” food. While I can, why? How will you know if you like something if you never give it a try? Besides, some day I’d like to visit Ireland. In the meantime, a trip to the Emerald Isle at the dinner table is always nice.

We learn from experience. The first time I made this dish, I followed the recipe to the letter. I know, that’s unusual for me not to tweak it even a little. Live and learn. The original recipe called for Cider Vinegar to be added to the chicken stock. It gave the potatoes an ale taste that might be in keeping with Irish foods, but we didn’t care for it at all. The taste over shadowed everything else. The second time around, minus the vinegar and it was a much more pleasing dish. The only other change I would make would be to use a russet or red potatoes. Again, that’s a personal thing.

If you have ever had this dish I’d love to hear from you. Until recently, I had never even heard of Dublin Coddle. Boarding our horizons is a great thing to do. Does anyone else have a recipe for Irish Sausages? If so, please share!

Dublin Coddle aka Sausage & Potatoes
4 medium Potatoes, about 1-3/4 lbs
Kosher Salt to taste
Fresh Black Pepper to taste
4 Bacon Slices
6 Irish or Bratwurst Sausages
1 medium Onion, Yellow or White
1/2 small Red Onion
2 tablespoons Italian Parsley
1 tablespoon Fresh Lemon Thyme
1 cup Chicken Stock

Heat oven to 325 degrees.

Scrub potatoes of any dirt. Slice into 1/4-inch thick rounds. Shingle the potato slices into the bottom of a large casserole dish. Sprinkle with salt and pepper to taste. Set aside.

 

Cut bacon into 1-inch pieces. Cook bacon in a large cast-iron skillet over medium heat until crispy, stirring often to prevent burning. Use a slotted spoon to transfer the bacon to a paper towel lined plate to drain.

Carefully add the sausage to the now-empty skillet and cook until lightly browned, turning as needed for even browning, about 5 to 10 minutes.

Remove sausage and drain with the bacon on the paper towel lined plate. Pour off all but 2 tablespoons of the fat from the skillet, let skillet rest off-heat until ready to use.

Peel and slice onions into rings. Break apart and set aside.

Mince parsley and thyme. Set aside.

Return skillet to medium heat. Add onions and sprinkle with thyme. Season with salt and pepper.

Cover and cook until onions are softened, about 5 minutes, stirring occasionally. Scrape up any browned bits when stirred. Once the onions are tender add the chicken stock to the skillet. Scrape up any browned bits of onion to mix with the stock and bring to a simmer.

Carefully pour onion mixture over the potatoes, spreading onions into an even layer. Place the sausages on top of the onions. Transfer to the oven and bake until potatoes are tender.

Check after an hour and continue to bake until potatoes offer little resistance when poked with a fork. Once the potatoes are tender, remove dish from the oven, let cool for 10 minutes.

Sprinkle with parsley and bacon bits. Serve and enjoy.

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Bourbon Brown Sugar Glazed Carrots  or steamed broccoli go nicely as a side to complete the meal.