Wednesday, March 16, 2011

Dublin Coddle One-Dish Dinner in Honor of St. Patrick's Day

When it comes to dinner, I love to 'experiment' on my family once a week or so.  This experiment usually entails trying a new receipe with the waiver that we can get take-out if the meal is not edible in any way.  Last year around St. Patty's Day, appropriately enough, I found this receipe on  I cooked it up with a few minor changes (that you will see below) and was surprised at how tasty it was!

Dublin Coddle One-Dish Dinner

"Coddle" is the Irish name for this traditional comfort food - a favorite of Dubliners young and old. A hearty helping of sausage and potatoes with bacon and carrots creates a simple, satisfying meal.

Preparation Time: 15 minutes
Time-To-Table: 50 minutes
Serves: 4

  • 3 slices uncooked bacon, cut into small pieces*
  • 6 frozen pork sausage links, cut in half crosswise (or Jimmy Dean Sage Sausage)* *
  • 1 cup thinly sliced onion
  • 1 cup 1/4-inch thick sliced carrots
  • 6-7 medium sized Russet potatoes cut up in cubes or sliced round.  (You could also try red potatoes.)
  • 1 cup apple juice***
  • 1 tablespoon parsley
  • 1/2 teaspoon salt


1. In 4 quart Dutch oven or large saucepan, cook bacon and sausage until
    browned.  Drain on paper towels; set aside.

2. In same saucepan, cook onions, stirring occasionally, until soft and lightly
    golden.  Add carrots, potatoes, apple juice, parsley, salt and cooked bacon
    and sausage.

3. Reduce heat to low.  Cover; cook 30-35 minutes or until potatoes and
    vegetables are soft, adding more apple juice if the mixture gets too dry.

TIPS:*I cooked and added all the bacon as directed. The flavor was amazing, but I like my bacon to be on the crispier side. So, next time I make this, I will add the bacon as directed, but will make a couple of more slices to crumble on top just before serving.

**If sausages are too frozen to cut; thaw slightly. Add some spice and heat to this entree up by using spicy pork sausage links. Also, I used Jimmy Dean Sage Flavored Sausage. The added sage stepped up the flavor of this dish.

***I definitely used more than 1 cup of apple juice. I added it throughout the cooking process so it created a little broth, which was perfect to have with some crusty bread.

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