Irish Coddle Recipe

• 1 lb thick-cut smoked bacon, cut into 2-inch pieces
• 1 lb pork sausages (preferably Irish bangers)
• 2 large yellow onions, thinly sliced
• 4 large Yukon Gold potatoes, peeled and thickly sliced
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 3 cloves garlic, minced
• 2 cups rich chicken stock
• 1 cup dry hard cider
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt (plus more to taste)
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tbsp whole-grain mustard
• 1/2 tsp ground white pepper
• 1/4 tsp freshly grated nutmeg
• 1 tbsp chopped fresh chives (for garnish)

Irish Coddle Instructions

1. Peel the Yukon Gold potatoes and slice them into thick rounds, about 1/2 inch thick. Set aside in a bowl of cold water to prevent browning.
2. Peel the carrots and slice them into 1/2-inch rounds.
3. Peel and thinly slice the yellow onions.
4. Mince the garlic cloves finely.
5. Cut the thick-cut smoked bacon into 2-inch pieces.
6. Chop the fresh flat-leaf parsley and fresh chives finely. Set aside for garnish.
7. In a large heavy-bottomed pot or Dutch oven, add the bacon pieces and cook over medium heat until they are golden and the fat has rendered, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
8. Add the pork sausages to the pot and brown them on all sides in the bacon fat, about 5 minutes. Remove the sausages and set aside. Once cool enough to handle, cut them into large chunks if desired.
9. Add the butter to the pot, then add the sliced onions and cook over medium heat until softened and lightly golden, about 8 minutes. Stir in the minced garlic and cook for 1 minute more.
10. Begin layering the ingredients in the pot: first, arrange half of the potatoes in an even layer over the onions and garlic. Sprinkle with a little salt and pepper. Add half of the carrots, then half of the browned bacon and sausage pieces. Sprinkle with half of the thyme leaves.
11. Repeat the layering with the remaining potatoes, carrots, bacon, sausage, and thyme. Tuck in the bay leaves between the layers.
12. In a bowl, mix the chicken stock, dry hard cider, whole-grain mustard, white pepper, and grated nutmeg. Pour this liquid mixture evenly over the layered ingredients in the pot.
13. Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover tightly with a lid, and cook for 45-60 minutes, or until the potatoes and carrots are tender and the flavors have melded.
14. After 45 minutes, taste the broth and adjust seasoning with additional salt and black pepper as needed.
15. Remove the bay leaves. Sprinkle the chopped parsley and chives over the top just before serving for a fresh finish.