Dublin Coddle
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Appears in Cook's Country April/May 2016
There is no dish more comforting than this savory Irish American classic—if you can get all of its parts to work together.
WHY THIS RECIPE WORKS
This old-school derivative of Irish stew layers pork sausage, bacon, onions, potatoes, and stock to “coddle,” or slowly simmer (usually for hours on end), often resulting in a mushy mess. For a more flavorful version of this dish that kept ...
