This delicious one-pot meal is perfect for St. Patrick’s Day! A traditional Irish dish, Dublin Coddle is a stew of sausages, onion, and potatoes. So yummy to pair with a pint, and help soak up the few you may have already consumed! Quick and easy, this dish is perfect for a holiday weeknight dinner.
Ingredients:
5 brats
2 slices bacon, chopped
4 medium, palm sized yukon gold potatoes, sliced thick
2 white onions, sliced thick
1 can chicken broth
1 Irish lager
Parsley, finely chopped
2 bay leaves
1 garlic clove, chopped
Directions:
Preheat oven to 350 degrees Fahrenheit. Fry bacon in a dutch oven or a soup pot with a lid until crispy. Remove bacon from the pan and set aside. Add brats to the pan. Allow to sear and caramelize on each side. Remove.
Add the onions to the pan along with a few splashes of chicken stock. Stir, and cook until fragrant. Toss in potatoes. Add in remaining broth, lager, garlic, seared brats, and bay leaves. Season with salt and pepper.
Cover* and put into oven for 1 hour, or until potatoes are tender.
To serve, sprinkle with parsley and bacon.
Enjoy!
*be sure to use a dutch oven or soup pot with a heat proof handle!
