Dublin Coddle Recipe #dinner #winterrecipes

Dublin Coddle is a generous customary Irish winter stew made with potatoes, frankfurters, and bacon. It's a simple supper thought that is soothing, filling and ideal for cold winter evenings.

Have you at any point had a Dublin Coddle? I have an off-the-pontoon Irish uncle and you better accept this astonishing stew happens frequently, yet it doesn't occur regularly enough. A wreck that starts with hotdogs and bacon, and finishes with tasty and delicate layered potatoes… GIMME!!

Perhaps it's excessively self-evident, yet I SO love layered dishes, across the board pot, and in the broiler. All the work I need to do takes up only a cutting board and a blade. The rest is finished by our bestie, the broiler.

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Ingredients

• 3 cups low sodium beef broth*
• 1 pound smoked sausages , cut into thin rounds**
• 1/2- pound thick-sliced good quality smoked bacon , chopped into cubes***
• 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
• 2 yellow onions , sliced into thin rounds
• 3 large carrots , sliced into thin rounds (about 1-1/2 cups of carrot rounds)
• salt and fresh ground pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 425F.
2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
3. Reduce heat to low and simmer for 10 minutes.
4. Transfer sausages and bacon to a bowl and reserve the broth.
5. Lightly grease a dutch oven or casserole dish with cooking spray.
6. Spread one-third of the potatoes on the bottom of the casserole dish.
7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
10. Pour the reserved broth over the entire dish.
11. Cover with a lid and bake in the oven for 40 minutes.
12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
13. Remove from oven and let stand 5 minutes.
14. Ladle into bowls and garnish with fresh parsley.
15. Serve.

Recipe Notes
This is a traditional recipe for Dublin Coddle, but you can go ahead and substitute most of the ingredients with healthier alternatives;
*Use low sodium vegetable broth in place of the beef broth
**Use turkey sausages
***Use turkey bacon

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