Dublin Coddle - Bad Ass Cookbook

INGREDIENTS

• 8 ounces of Irish bacon (Can use canadian bacon or pancetta)
• 8 pork sausages, preferably Irish bangers
• 3 onions, sliced
• 2 pounds of potatoes, peeled and thickly sliced
• 2 carrots, peeled and cut into 1 inch pieces
• 1/4 cup of chopped fresh parsley, plus additional for garnish
• 2 sprigs of fresh thyme
• 3 cups of chicken broth
• * Makes 6 servings *

DIRECTIONS

1. Cook bacon in Dutch oven over medium heat until crisp. Remove to paper towel lined plate once done and cut into 1 inch pieces. Drain all but 1 tablespoon of the bacon drippings. 

2. Add sausages to Dutch oven; cook about 10 minutes or until browned on all sides. Remove to paper towel-lined plate; cut into 1 inch pieces.

3. Add onions to dutch oven; cook and stir about 8 minutes or until translucent. Return bacon and sausages to dutch oven; sprinkle with pepper. Add potatoes, carrots, 1/4 cup of parsley and thyme. Pour broth over vegetables; bring to a boil.

4. Reduce heat to low; partially cover and simmer about 1 hour and 20 minutes or until vegetables are tender. Sprinkle with additional parsley, if desired.