return to Dining > What's Cooking?

Mar 2010  |  By Laura Hine  |  Comments (0)

Dublin Coddle

Wearing the green doesn’t mean eating the corned beef. Give that salty dish a break and try this traditional soup that’s almost a stew. It takes just a few minutes to pull together and then it bubbles away in your oven, waiting for the hungry parade-goers to come home.

Serves: 6
Prep time: 15 minutes
Cook time: 1 ½ hours

• 8 ounces Canadian bacon, chopped
• 12 ounces bratwurst, roughly chopped (4 sausages)
• 1 onion, finely chopped
• 1 tablespoon olive oil
• 2 pounds yukon gold potatoes, thinly sliced
• 4 tablespoons chopped parsley
• 2 ½ cups chicken broth
• 2 tablespoons butter

1. Preheat oven to 375 degrees. Brown Canadian bacon, bratwurst and onions in olive oil. Stir in about half the potatoes and the parsley.

2. Butter an oven-proof casserole dish. Put a layer of the reserved potatoes on the bottom, then cover with the sausage and onion mixture. Top with the remaining potato slices. Add chicken broth (it should almost cover the potatoes) and dot with butter.

3. Cover with foil and bake for 1 hour. Uncover and bake for remaining hour. When the potatoes are soft (and coddled) and the whole dish is bubbling, serve.

Cook’s Note: Bratwurst aren’t traditional Irish sausages, but given that Irish sausages aren’t in most supermarkets, they make a great substitute. Feel free to swap in your favorite sausage.

Complete the Meal: Add a salad and you’ve got dinner done. An Irish lager would be fitting on St. Patty’s day or go for the gusto with an Irish stout.

Shopping List:

Meat
8 ounces Canadian bacon
4 bratwurst sausages (or any similar sausage)

Produce
1 onion
2 pounds Yukon Gold potatoes
1 bunch parsley

Other
Chicken broth
Olive oil
Butter