Dublin Coddle with a Twist

Ingredients

• 8 pork sausages (450g) 8 pork sausages (450g)
• 8 slices of bacon, chopped (200g) 8 slices of bacon, chopped (200g)
• 4 large potatoes, peeled and sliced (600g) 4 large potatoes, peeled and sliced (600g)
• 2 large onions, sliced (300g) 2 large onions, sliced (300g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 cup (240ml) Guinness beer 1 cup (240ml) Guinness beer
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 26g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
3. 3.
   In the same skillet, brown the sausages on all sides. Remove the sausages and set aside.
4. 4.
   In a large oven-safe pot or casserole dish, layer half of the sliced potatoes, onions, garlic, bacon, sausages, parsley, and thyme. Season with salt and pepper.
5. 5.
   Repeat the layering process with the remaining ingredients.
6. 6.
   Pour the Guinness beer over the layers.
7. 7.
   Cover the pot or dish with a lid or aluminum foil and bake in the preheated oven for 1.5 to 2 hours, or until the potatoes are tender.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Sausages — Use high-quality pork sausages for the best flavor. You can also try using different flavored sausages like Cumberland or Irish-style sausages.
• Guinness beer — If you prefer a non-alcoholic version, you can substitute the Guinness with beef or vegetable broth for a similar depth of flavor.

Tips & Tricks

• For a richer flavor, you can brown the sausages and bacon before adding them to the layers.
• Feel free to add other vegetables like carrots or leeks to the layers for added variety.
• Serve the Dublin Coddle with crusty bread or Irish soda bread to soak up the delicious juices.
• Leftovers can be refrigerated and reheated the next day for an equally tasty meal.
• Customize the herbs to your preference by adding rosemary or sage for additional flavor.

Serving advice

Serve the Dublin Coddle hot, straight from the oven. Garnish with additional fresh parsley for a pop of color.

Presentation advice

Present the Dublin Coddle in individual bowls or serve it family-style in a large serving dish. The layers of sausages, bacon, and potatoes will create an inviting and rustic presentation.