Every year for St. Patrick’s Day, I make Corned Beef and Cabbage. This year, I decided to do something different and am making an Irish Dublin Coddle recipe for dinner. Irish Dublin Coddle is a traditional Irish dish that’s made of sausage, potatoes, bacon and onions. According to what I’ve found online, it dates back to at least the early eighteenth century (1700s).
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How to Make an Irish Dublin Coddle Recipe
Irish Dublin Coddle is typically served with Irish Soda Bread but since we are trying to go gluten free, we’ll simply enjoy it on its own. If you’re following the Paleo diet, you can eliminate potatoes from your serving.
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- 1 package of good pork sausage
- 1 yellow onion, chopped in large pieces
- 1 package of bacon, chopped, avoid the nitrates please
- 3 pounds of potatoes
- 2 cups of broth, whichever kind you have
- fresh parsley
- Heat the oven to 300F.
- In a large cast iron skillet or Dutch oven, heat the bacon and cook until crispy.
- Remove and let drain to remove the fat.
- Cook the sausage until they are cooked through. You can leave them whole or cut them up.
- Remove it from the burner and add the sausage, onion, bacon and potatoes.
- Pour the broth over the top and put the pan back on the burner.
- Heat to boiling.
- Place in the oven (covered) for about 90 minutes or until the potatoes are cooked through.
You could probably make this in your slow cooker if you wanted to eliminate browning the sausage and just toss it all in your slow cooker for 8 hours or so on low. You wouldn’t get the seared flavor from browning the sausage and the bacon but it would be quicker if you’ll be gone all day and want dinner on the table when you’re home.
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