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Irish Coddle

Irish Coddle
1/4 pound bacon, chopped
1 pound sausages*
1 1/2 cups water
2 chicken bouillon cubes
3 pounds potatoes**
1-2 medium onions, thickly sliced
4 tablespoons chopped fresh parsley
Salt and pepper to taste (light on salt)

Preheat oven to 300 degrees.

Chop bacon and stir fry until crisp; drain bacon on paper towels, set aside. Drain excess fat from pan, add sausages and cook until browned; drain sausages on paper towels, cut each link into 4-5 pieces and set aside. Drain excess fat from pan, add water and chicken bouillon to pan; bring to a boil; crush bouillon cubes and scrape to deglaze pan.

Peel potatoes, if desired; cut into chunks or thick slices. Layer potatoes, onions and sausages in Dutch oven; sprinkle with bacon and chopped parsley; sprinkle with fresh ground pepper and a small amount of salt to taste; pour boiling bouillon over potatoes, cover tightly and bake 2 hours. Serve with a comforting glass of cold milk.

Notes:

In Western tradition, this classic Irish dish is great for cooking Dutch-oven. Try it on your next camping trip – better yet, it makes an easy dish for dinner tonight. Nutrition analysis was calculated for 8 servings. Recipe serves 6-8

This recipe works well in a crock-pot. Reduce water to 1 cup, if desired.

Irish or Dublin Coddle is a classic dish considered fondly as comfort food. Filling and easy to make, it dates back to 18th century. In early days the amount of sausage and bacon used in the dish was an indicator of the family prosperity; the wealthier the family the more plentiful the sausage. Today, nutrition wisdom, dictates restraint in the amount of sausage and bacon – enough for flavor without over stretching the calorie and fat gram budget for the day.

* Irish sausage is traditionally a finely ground pork, mild seasonings, often with egg and bread crumbs or oatmeal and longer than a German bratwurst. White pudding is sausage made with lard and oatmeal; blood pudding is a sausage made with blood. Irish sausage is usually found in specialty shops or ordered on line from a reputable source. Since American cuisine is a melting pot of flavors and uses available foods, select a flavorful sausage of choice at your local grocery store. I have used German bratwurst and Louisiana-style andouille sausage with tasty results.

** 8-9 medium russet potatoes or about 20-25 small red potatoes

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV

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