Friday, March 17, 2017

Dublin Coddle

This dish is an old variation of traditional Irish stew. Layers of sausage, bacon, onions and potatoes are slowly simmered (“coddled”)for hours, often this turns into a mushy mess! So for a taste to fit today's tables,- and keep the ingredients intact- We crisped the bacon and browned the sausages!
We gently cook this in the oven to create a creamy layer of potatoes and add a splash of vinegar to cut down on the “richness”.
Since tradition calls for“bangers” which are hard to find in the US, here we used available bratwurst.Perfect meal to share.

Here is an alternative and inexpensive meal to celebrate Saint Patrick's Day. All of the traditional tastes in an easy to fix format. A great way to stretch the budget and still provide for guests in a way they will remember long after all of that bland expensive corned beef is used up. Just add a crusty bread, and a pint or two of a favorite beer! The slow roasted bratwurst imparts a wonderful taste.

  • 1 - 2 lbs pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
  • Salt and pepper
  • 4 slices thick-cut bacon, cut into 1-inch pieces
  • 1½ lbs bratwurst
  • 2 onions, sliced into ½-inch-thick rings
  • 1 tablespoon minced thyme
  • 1¾ cups chicken broth
  • 2 tablespoons cider vinegar

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Gather and prepare the ingredients:
peel and slice the potatoes and cover with a damp paper towel.
Slice the onions.
Cut the bratwurst into thirds.
Cut the bacon.

Spray a 9 x 13 baking dish with cooking spray.
Shingle” the potato slices to cover the bottom of dish. Sprinkle with ½ tsp salt and ¼ tsp pepper; set aside.

Cook bacon in a skillet over medium heat until crispy, 12 to 14 minutes. You want them to crunch! Using slotted spoon, transfer bacon to paper towel–lined plate.

Carefully add sausages to the skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to paper towel–lined plate.

Pour off all but about 2 tablespoons fat from skillet and return to medium heat. Add onions, thyme, ½ tsp salt, and ½ tsp pepper. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.

Add broth and vinegar, scraping up any browned bits, and bring to simmer. Carefully pour this onion mixture over potatoes, spreading onions into even layer.

Place sausages pieces, browned side up, on top of onions. Cover. Bake about 1½ hours. Test so see if a table knife meets little resistance from the potatoes.

Remove from oven and let cool for 10 minutes. Sprinkle with reserved bacon. Serve with a crusty bread to soak up the wonderful juices.

Happy to be serving my Master Indy by sharing this meal with slave's senior neighbors !

Here is a special Saint Patrick's Day Prayer slave shared before the meal:

Our heavenly Father, what a magnificent powerful God!

You have engineered such a complex universe, and filled it with beautiful colors and wonderful music!

Yet too often we allow the noise of fear and pain to keep us from feeling the joy You have made for us.

We lift our hearts to You as children reaching up to be held.

We ask for only what we need. Please Father, when we find that old wrinkly person in the mirror, let us see the light of Your love shine forth. For when we know its there, we'll find it in the faces of others. With this all else will follow.

As we raise daily, we reach for Your hand. Lead us along the path You have laid out for us. Down the steep rocky trails and up the tallest mountain we know as age.

For when it is time to sit down. Time to slip off our shoes and lean back with our feet up. That time we will truly be cupped into Your palm and You will carry us home to a place of ultimate love.

We Thank You Father and pledge You our hearts. We pray in Jesus' name:


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


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