A Full Table and Dublin Coddle

There are times that I am quite certain these are our “Happy Golden Years”.  We have a home bursting with life – young adults, teenagers and littles, all sharing our table and filling our lives to overflowing.  We truly are blessed beyond measure.

Every evening, we gather around the dinner table and share the adventures of the day.  We laugh and talk, share stories and plans.  Every member of our family looks forward to this time of sustenance and fellowship, and I do my best to accommodate with hearty, savory, homemade meals.

Recently, Maid Elizabeth found  a recipe for Dublin Coddle.  This homey, filling, tasty meal combines flavors that we love with ease of preparation – what could be better?  I’m sure it could be cooked in a crock pot, however, I love to put it in the wood cook stove in the afternoon for a hearty evening meal.  Served with vegetables and homemade bread, it is a meal not quickly forgotten!

Dublin Coddle

1 pound pork sausage (bulk or cased)
1 pound bacon, cut into 1 inch pieces
1 large onion, diced
3 pounds potatoes, cut into medium or large chunks
Salt and pepper to taste
2 C beef broth

Heat oven to 300 degrees. 

In a large Dutch oven (or other oven proof pot with lid) brown the sausage and bacon until the sausage is browned and the bacon is crispy.  Drain briefly on paper towels, removing most of the grease out of the pan.  If using cased sausage, cut into chunks.

Layer the ingredients in the pot used to brown the sausage and bacon in the following order; 1/2 of the diced onion, 1/2 of the sausage and bacon, 1/2 of the potatoes.  Season generously with salt and pepper.  Layer (in the same order) the remaining ingredients.  Season with salt and pepper.

Pour the beef broth over the top and bring to a boil on the stove-top.  Remove from the heat and cover the pot.  Put the covered pot into the oven (or wood cook stove) and cook for three hours (or up to five hours).

About half-way through cooking, check the pot and add more water if necessary.  There should be about an inch of liquid in the bottom at all times.

Stir (to coat everything in the savory liquid) and serve.

I have made this according to directions and cooked the Coddle for hours.  I have also cut the potatoes in small chunks and baked it for only 40 minutes, just until the potatoes are tender.  Both were are delicious – just cook  according to your time constraints.

I hope you too, will enjoy a full table and a good Dublin Coddle.