Irish - Dublin Coddle

St. Patrick's Day is just around the corner, so...I thought it would be appropriate to post an Irish recipe on my genealogy blog, since I am Irish, you know or maybe don't know. The Smith's come from, you guessed it - Ireland. I also have a few other Irish surnames that may and may not sound so Irish - like Hogan and Carbine. Sorry no tradtional names likes O'Leary or Flanagan.

This morning in the newspaper I saw an article about Dublin Coddle. I had never heard of Dublin Coddle. Maybe you haven't either. It is called coddle because the food is cooked slowly, either on the stove top or in a slow cooker, which ever you prefer. It is a comfort food, something warm and filling.

Here is the recipe I found for it:
If you want to check the website out where I found the recipe go here http://www.thenourishinggourmet.com/2011/03/dublin-coddle-oh-so-good.html


Dublin Coddle 6-8 Moderate servings

1 lb bacon slices, cubed
2 lbs pork sausage links
2 large onions, thinly sliced
4 large potatoes, peeled, and thickly sliced (about 1/2 inch)
4 cloves of garlic, peeled
6 carrots, peeled and thickly sliced
pepper and salt
4-6 cups of apple cider

1) In a large pot add the bacon and cook over medium heat until the bacon is crispy. Make sure that it doesn’t stick to the bottom of the pot and cooks evenly by stirring frequently. Using a slotted spoon remove the bacon to a bowl. Pour off most the grease, leaving just enough to grease the bottom of the pan. (Save that grease to fry eggs in, delicious!)
2) Add the sausage links and brown on both sides in the bacon grease over medium-high heat (you may need to do this in two batches). Remove. Add sliced onions and garlic and soften (you can add a little more bacon grease, if needed to prevent sticking). Cook for about 3 minutes. Add the bacon and sausage back in along with the carrots and potatoes. Season with pepper and add enough apple cider to almost cover the mixture. (I used about 4 cups of juice and added just a bit of water to almost cover).
3) Simmer, but don’t boil for 1 1/2 hours, covered. Check seasonings and serve one sausage per person topped with potatoes and carrots and some of the juicy broth. Enjoy!

If you are feeling Irish - try it out!