It’s not too early to begin your planning for St. Patricks Day! This Dubin Coddle recipe, courtesy of America’s Test Kitchen, 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 a Dublin Coddle that keeps its elements intact, the chefs at ATK crisp the bacon and brown the sausages (in the rendered bacon fat for more flavor) to create flavorful bits (fond) in the pan.

Sweating the onions and adding broth to the pan releases the fond into the coddling liquid. When poured over thinly sliced Yukon Gold potatoes on the bottom of a baking dish, it gently cooks them to a soft, creamy texture. The sausages are layered on top to brown further in the oven. A splash of cider vinegar helps to cuts the richness of the traditional Dublin Coddle, while crisp bacon provides textural contrast. There is no dish more comforting than this savory Irish American classic—if you can get all of its parts to work together.

SHOPPING LIST FOR A DUBLIN CODDLE

  • 1 ¼ pounds bratwurst
  • 2 onions, sliced into 1/2-inch-thick rings

HOW TO MAKE THIS IRISH FAVORITE

  1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Shingle potato slices in bottom of 13 by 9-inch baking dish. Sprinkle with ½ ­teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. Cook bacon in 12-inch skillet over medium heat until crispy, 12 to 14 ­minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
  3. Carefully add sausages to now-empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to paper towel–lined plate.
  4. Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add onions, thyme, ½ teaspoon salt, and ½ teaspoon pepper.
  5. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.
  6. Add broth and vinegar, scraping up any browned bits, and bring to simmer. Carefully pour onion mixture over potatoes, spreading onions into even layer.
  7. Place sausages, browned side up, on top of onions. Transfer to oven and bake until paring knife inserted into potatoes meets little resistance, about 1 1/4 hours.
  8. Remove from oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.

*Notes: An equal weight of traditional Irish bangers can be substituted for the bratwurst. America’s Test Kitchen prefers Farmland Thick Sliced Bacon. Serve with crusty bread to soak up the sauce.

Recipe courtesy of America’s Test Kitchen
Appears in Cook’s Country April/May 2016
By Cecelia Jenkins


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