Dublin Coddle

So, being the splendid planner that I am, I woke up the morning of St. Patty’s day and thought that maybe it would be fun to do something special for dinner that evening in honor of the holiday. I did some research online and came up with a few ideas. I wanted something authentically Irish, and it turns out corned beef and cabbage (the only “Irish” meal I knew of) is actually an American thing. I found a few recipes that seemed to be traditional Irish fare, and decided to give them a try. Our menu ended up consisting of Dublin Coddle, Irish Soda Bread, a not-so-authentically-Irish-but-still-festive green fruit salad (granny smith apple, kiwi fruit, and green grapes with a squirt of lime juice to keep the apple from turning brown), and mint chocolate chip milkshakes for dessert(again not Irish, but green so it sorta counts).
Dublin Coddle seems to be a dish that comes specifically from Dublin. It’s not found all over Ireland but is just a local thing. It’s super easy to throw together and SO yummy! I adapted my recipe from here.
What you need:

3-4 medium sized potatoes, peeled and quartered
1 large onion, peeled and sliced thickly
1 lb good quality pork sausages (I couldn't find anything at Walmart that really fit this description, so I used Polska Kielbasa)
1 lb bacon, thick cut (my research suggested that American style bacon wouldn't work for this recipe and that if you couldn't get your hands on European style bacon to go with Canadian bacon or ham. I used ham that I cut up into chunks)
1 cup broth (I used chicken beef or ham stock would work too)
3-4 TBS fresh chopped parsley (I used dehydrated, it worked fine)

What you do:
Grill or broil the sausages and bacon long enough to put some color on them. Be careful not to dry them out. Drain briefly on paper towels. When cooled enough to handle, chop bacon into one-inch pieces. You can also chop the sausage into smaller pieces, but don’t have to.
Preheat oven to 300 degrees. In a large flameproof heavy pot with a tight fitting lid, layer your ingredients in the following order: onions, bacon, sausage, potatoes. Season each layer liberally with the parsley, salt and pepper. Pour the broth over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot.
Put the covered pot in the oven and cook for at least 3 hours (more time will only make it better). At the 2 hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
Serve with fresh soda bread to mop up the gravy.

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