Dublin Coddle
Recipe serves 4-6 people
Ingredients:
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1 Tbsp. vegetable oil
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4 slices of thick cut bacon (slice in to 1/4-inch strips)
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1 lb. 4-6 Pork sausages (cut in three)
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2 medium size red onions (sliced into strips)
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2 cloves of garlic (thinly thinly)
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1 Tbsp. butter (room temperatures)
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1 ½ lbs. Potato (Yukon gold’s or red skinned work great) thinly sliced
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1 1/2 cups chicken stock
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1 1/2 Tbsp. apple cider vinegar
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Kosher salt and pepper
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(Garnish ingredients)
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Handful of whole sage leaves (Fried)
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Olive oil (to fry the sage and sea salt)
Directions:
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Heat the oil in a large skillet and fry bacon until crispy. Remove bacon from the skillet and set aside. Preheat the oven to 350 degrees F.
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Add the pork sausages to the skillet and brown on all sides. Remove the sausages from the pan and set aside.
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Pour all but 2 Tbsp of oil from the skillet and fry the red onions until they are caramelized. Add the garlic and cook for 1 minute. Deglaze the pan with the apple cider vinegar and chicken stock scraping down all the brown bits and reduce for a few minutes.
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Grease a 13×9 size dish with butter and then layer the potatoes, seasoning with salt and pepper on each layer. Pour over the onion, garlic stock and spoon sausages on top.
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Bake in oven one hour until the potatoes are soft and most of the liquid has evaporated.
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Add the reserved bacon and sprinkle over dish. Transfer to oven for a few minutes to warm.
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Garnish with crispy sage leaves. (To fry the leaves, coat the bottom of a skillet with olive oil and add sage in a single layer and they are ready in 30 seconds. Remove from the oil and sprinkle with a little kosher salt).
