M
MiniMe
Guest
Every Irish granny has her own variation of this comfort dish. Potatoes, sausages and bacon -- all staples of Dublin coddle. What’s not to love?
Ingredients
8 strips bacon, cut into 1/2-inch (0.5 cm) pieces
2 large onions, sliced
1 medium apple, peeled and diced
6 medium potatoes, peeled and cut into 1/2-inch (0.5 cm) cubes (about 2-1/4 lbs or 1 kg.)
1 lb. (500 g) smoked sausages, cut into 1/2-inch (0.5 cm) chunks
2 cups (500 mL) chicken broth
1/4 cup (50 mL) chopped fresh parsley
salt and pepper to taste
Cooking Instructions
In a large pot or Dutch oven, saute the bacon over medium heat until just beginning to brown -- about 8 minutes. Pour off all except about 1 tbsp. (15 mL) of the bacon fat.
Add the onions and apple and continue to cook, stirring, until the onion is softened, 6 to 8 minutes.
Add the potatoes, sausage and chicken broth, stir, then cover the pot and lower the heat to low.
Cook, stirring once or twice, until the potatoes are tender, 15 to 20 minutes.
Stir in the parsley, taste, and season to taste with salt and pepper, if desired.
Ingredients
8 strips bacon, cut into 1/2-inch (0.5 cm) pieces
2 large onions, sliced
1 medium apple, peeled and diced
6 medium potatoes, peeled and cut into 1/2-inch (0.5 cm) cubes (about 2-1/4 lbs or 1 kg.)
1 lb. (500 g) smoked sausages, cut into 1/2-inch (0.5 cm) chunks
2 cups (500 mL) chicken broth
1/4 cup (50 mL) chopped fresh parsley
salt and pepper to taste
Cooking Instructions
In a large pot or Dutch oven, saute the bacon over medium heat until just beginning to brown -- about 8 minutes. Pour off all except about 1 tbsp. (15 mL) of the bacon fat.
Add the onions and apple and continue to cook, stirring, until the onion is softened, 6 to 8 minutes.
Add the potatoes, sausage and chicken broth, stir, then cover the pot and lower the heat to low.
Cook, stirring once or twice, until the potatoes are tender, 15 to 20 minutes.
Stir in the parsley, taste, and season to taste with salt and pepper, if desired.
