Dublin Coddle

Preheat the oven to 375°F. In a large Dutch oven, cook 1 pound of thick‑cut bacon over medium heat until it renders and begins to brown. Remove the bacon, leaving the drippings in the pot, and set the bacon aside.

Add the bangers to the pot and brown them lightly. You can slice the bangers into coins for easier eating or leave them whole for a traditional presentation. Cook them just until they take on color — they shouldn’t be cooked through at this stage. Remove them from the pot and set them aside with the bacon.

Add 2½ pounds of peeled potatoes to the pot, either left whole for a traditional coddle or cut into chunks for quicker cooking and easier eating. Add 1 medium chopped yellow onion, 1 tablespoon of fresh thyme leaves, 3 minced garlic cloves, cracked pepper, and salt to taste. Sauté for a few minutes until the onions soften and the potatoes pick up a bit of flavor.

Add 3 cups of chicken broth and 2 bay leaves to the pot.

Return the sausage and bacon to the pot, stirring everything together. Bring the mixture to a quick boil, then cover, transfer to the oven, and bake for 25–30 minutes, or until the potatoes are fork‑tender and the sausage is cooked through.

Enjoy!

We have a lot of traditional Irish recipes; here are just a few:

• Easy Irish Soda Bread (pictured)
• Irish Potato Salad
• Steak Pot Pie
• Irish Bacon & Green Onion Potato Cakes
• Guinness Draught Onion Soup with Cheddar Toast
• Dublin Lawyer with Shrimp & Crab
• Ham with Irish Parsley Sauce
• Irish Honeyed Parsnips