Dublin Coddle

Name: Dublin Coddle
Yield: Serves 4 to 6
Cuisine: Europe, Irish
Ingredients: 1 3/4 pounds, Yukon Gold potatoes, peeled and sliced 1/4 inch thick; , Salt and pepper; 4 slices, thick-cut bacon, cut into 1-inch pieces; 1 1/4 pounds, bratwurst; 2 , onions, sliced into 1/2-inch-thick rings; 1 tablespoon, minced fresh thyme; 1 3/4 cups, chicken broth; 2 tablespoons, cider vinegar; 2 tablespoons, minced fresh parsley

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By Cecelia Jenkins

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.

SERVES4 to 6

TIME2¼ hours

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 ...

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