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This recipe is an easy weeknight dish you can dress up to be something fancy. Dublin Coddle is a traditional Irish potato and sausage stew that typically slow cooks in the oven. But, it can be easily adapted to cook in a carbon steel skillet at home or over a fire. If there's one thing I love about many Irish staples, they typically are potato-forward (potatoes are great on everything) and were created to be very flexible. You can use what you have and make most things work with it.
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How to Make Dublin Coddle
- 1 large onion, sliced
- 6 slices of thick bacon, chopped
- 1-2 cloves garlic, chopped
- 3 large Yukon Gold potatoes, thinly sliced
- 4 pork sausages
- 1 cup chicken stock
- ¼ - ½ cup of Guinness or dark beer
- Small bunch of fresh thyme
- Kosher salt and ground black pepper
- Carbon Steel Skillet
- Enamel Plates
- Enamel Bowls
- Cowboy Grill Tongs
- Heat a large skillet over medium-high heat. Drizzle a drop of oil in the pan. Fry the bacon and sausages until golden brown on all sides and mostly cooked.
- Remove to a plate and drain on paper towels.
- With the same skillet, add your potatoes in a circular pattern with onions on top.
- Cook until the potatoes are soft and the onions are cooked (15-20 minutes).
- Layer the skillet with the cooked bacon, sausages, and pearl barley.
- Finish with a layer of sliced potatoes.
- Pour the stock in and season with salt, pepper, and thyme.
- Reduce the heat to maintain a simmer, and serve hot. Serve with Irish soda bread or crusty bread to sop up the leftover goodness.
Andy Berndt is a photographer living in St. Paul Minnesota. Never far from the water. Always planning the next adventure.Venture Out Collective