St Patrick's Day Dublin Coddle

Name: Dublin Coddle
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Irish
Ingredients: 8 slices thick cut bacon, rough chopped; 8-10 large fresh pork sausages , preferably Johnsonville Irish Garlic sausage; 1/2 yellow onion, diced; 3 leeks, trimmed, washed, and thinly sliced; 4 carrots, peeled and sliced; 1 cup 10-minute barley or farro (uncooked); 1 1/2 cup beef stock; 1 1/2 cup Morther Earth Latte Stout; 3 TBS Maple Balsamic; 3 bay leaves; salt and black pepper; 4-5 large yukon gold potatoes; 2 Tbsp Scallion EVOO; parsley, chopped for garnish

March 7, 2023

Tired of the same ol' same ol' Corned Beef & Hash for St Patty's day?! We found a creative and easy one pot meal that will have everyone singing and dancing on the table. Salty bacon and Irish Garlic Sausage combine with hearty faro or barley, leeks, and carrots all "coddled" of course in a good stout!

Dublin Coddle

Rated 5.0 stars by 1 users

Cuisine

Irish

Servings

Prep Time

45 minutes

Cook Time

45 minutes

Veggies, grains, and sausages slowly simmered or "coddled" in a latte stout. A one pot meal easy to prep, easy to cook, and easy to clean!

Author:

Tara Bruner

Ingredients

8 slices thick cut bacon, rough chopped
8-10 large fresh pork sausages , preferably Johnsonville Irish Garlic sausage
1/2 yellow onion, diced
3 leeks, trimmed, washed, and thinly sliced
4 carrots, peeled and sliced
1 cup 10-minute barley or farro (uncooked)
1 1/2 cup beef stock
1 1/2 cup Morther Earth Latte Stout
3 TBS Maple Balsamic
3 bay leaves
salt and black pepper
4-5 large yukon gold potatoes
2 Tbsp Scallion EVOO
parsley, chopped for garnish

Directions

Peel the potatoes and place in a bowl filled with cold water.
In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a just a thin layer of grease in the pan. Brown the sausages on both sides, about one minute and remove the to the plate.
Add the onions, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.
Arrange the sausage and bacon over the veggies, along with the barley and bay leaves. Pour the beer, balsamic, and broth over all. Season lightly with salt and pepper.
Carefully, using a mandolin (use the hand guard!) thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.
Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F
Uncover the pan, brush the potatoes with Scallion EVOO, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they're tender.
Sprinkle with parsley and serve immediately (make sure to discard the bay leaves). Sides could be biscuits and/or a Caesar salad. Best pairings: Red Blend, Primitivo, or a dark beer.

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