This old-school take on Irish stew layers pork sausage, bacon, onions, potatoes, and stock to “coddle,” or slowly simmer.
For a more flavorful version of this dish that kept its elements intact, we crisped the bacon and browned the sausages to create flavorful bits (fond) in the pan. Sweating the onions and adding broth to the pan released the fond into the coddling liquid.
When poured over thinly sliced Yukon Gold potatoes arranged neatly on the bottom of a baking dish, it gently cooked them to a soft, creamy texture. A splash of cider vinegar helped cut the richness of the dish, while crisp bacon provided textural contrast.
Dublin Coddle
An equal weight of traditional Irish bangers can be substituted for the bratwurst. Serve with crusty bread to soak up the sauce.Serves 4 to 6
