This is a new one for us, but it’s quickly made its way into our winter rotation. Dublin Coddle is pretty much meat and potatoes cooked to death in the oven. I made this before a parade and left it baking for hours. It was actually my excuse to leave a parade early after a rough night of revelry before. You’re going to need a casserole or Dutch oven with a tight-fitting lid. I love the self-basting Staub for this.
Chunky potatoes are great, but we prefer them sliced. The even cooking makes a difference. Speaking of a difference, if you want to get experimental with this, use different types of onions. I’m craziest about good old white onions for the bite, but went for a sweeter option this time. A handful of whole garlic cloves can liven up the party, too.
This is spectacular post-parade food, and the kids love it. My version has more onion than other recipes you may find on the internet, but I add no other liquid. The moisture from the onion and the fat from the meats are all you need, at least until it’s done cooking. After that, you may need a bottle of red. I would go with a California Zinfandel, but Katie says she’d have preferred a German Riesling. It would stand up to a Scotch ale or perhaps a Harp.
If you can find (or make) Irish soda bread, do so. We had a spare Chicago bread laying around, whatever that means, but hit it up with some Kerrygold butter.
4 pounds Irish or gold potatoes
3 sweet onions, Vidalia or Peruvian sweet
2 pounds Italian sausage
1 pound thick-cut bacon
1 bunch fresh chopped parsley
Fresh-ground black pepper and salt to taste
In a large skillet, cook the bacon and sausage whole. You’re looking for color, not to completely cook them, but get the bacon crispy and break the slices into inch long pieces. The sausages won’t be done in the middle. Give them some room to cook.
Preheat the oven to 300 degrees F.
Slice the potatoes and onions thin, maybe 1/4 inch or so. In a lightly greased Dutch oven, begin layering the potatoes, onion, bacon and parsley. Top that with a couple of whole sausages. Fresh-ground pepper is important. You’ll barely need any salt with all that is in the meat. Keep layering until you run out of room or sausage.
I covered the pot with aluminum foil and put the lid on top of that. I’ve also done it where I forgot that step, and it was fine.
Pop it into the oven and cook for at least two hours, three if you’re not starving. At the two-hour mark, I killed the heat down to warm and headed downtown to pay my respects to Joe Cain. When I came home it was perfect.
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