Malbec
Malbec originated in France but is now best known as Argentina’s signature grape. It produces wines that are velvety smooth with rich fruit flavors.
Irish Coddle Recipe
View more Leahy's Sausage Recipes
Prep Time
Total Time
Yield
Makes 6 servings
As far as comfort foods go, Irish comfort foods are some of the most comforting. This coddle recipe is our take on a classic Irish recipe that has potatoes, sausage, bacon, and onion cooked together in one big pot. You can add or subtract more ingredients to your taste such as barley, or seared lamb or beef stew meat. We hope you enjoy – let us know what you think of the recipe in the comments below!
Ingredients
- 4 lb Russet Potatoes (peeled and quartered)
- 2 cup Beef Broth (or chicken stock or plain water)
- 1 lb LGCM Pork Dogs (cut into 2″ pieces – you can substitute other precooked sausages as well)
- 1 lb LGCM Slab Bacon (cut into 1″ cubes – call ahead to order a piece of slab bacon!)
- 2 Yellow Onion (quartered)
- 1 Tbsp Parsley Flakes
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 Bay Leaf
Directions
Place the cubed bacon into a large skillet, and cook over high heat until the bacon starts browning, but do not cook all the way through. Remove from heat and drain on paper towels.
Add the beef broth, Pork Dogs, cooked bacon, onion, parsley, salt, black pepper, and bay leaf to a large Dutch oven. Place on a stove top and bring the liquid to a boil. Once boiling, remove from heat, cover the Dutch oven, and place into a a 350ºF oven. Cook for about 2.5 hours, until the vegetables are soft and sausages heated through. Make sure that there is at least an inch of liquid in the bottom of the Dutch oven at all times – check after cooking for an hour and a half, and add more liquid if necessary.
Remove from oven, discard the bay leaf from the dish, and serve hot. Try serving with fresh soda or rye bread to mop up the gravy. Enjoy!
