Campfire Dublin Coddle
Description
It's not too late to enjoy this amazing Irish comfort food. Fall just might be the perfect time to go camping and make this wonderful dish. It's a savory Irish classic made with potatoes, onions, bacon and sausages with a little chicken broth and beer thr
Ingredients
2½ lb. Yukon Gold potatoes, peeled and sliced ½ inc thick
freshly ground black pepper, to taste
12 oz. thick-cut bacon
6 bratwurst sausages
2 large white onions, peeled and sliced into ½ inch rings
14 oz. can low-sodium chicken broth
2 T. apple cider vinegar
1 c. beer of your favorite , plus more if needed
¼ c. minced fresh parsley, divided
Directions
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Prepare 25-30 coals for the campfire. Lightly oil a 12-inch camp Dutch (Iron) oven and the inside of the lid.
Layer the sliced potatoes in a shingle pattern on the bottom of the Dutch oven. Sprinkle the potatoes with about 2 t. freshly ground pepper.
Cook the bacon in a skillet until crisp. Drain on a paper towel lined plate; set aside. Lightly brown the sausages in the bacon fat, but do not fully cook; set aside.
Remove all but about 3 T. of the bacon fat and discard the remaining. Add the sliced onions to the hot skillet; cook covered for 5-7 minutes, stirring once or twice. Remove the lid; add the chicken broth and vinegar; season with black pepper. Bring the onions and broth to a boil; remove from the heat; carefully pour the onions and broth over the potatoes in the Dutch oven.
Top the onions and potatoes with half of the crumbled bacon and half of the chopped parsley; place the browned sausages on top; cover with the lid.
Place the Dutch oven over 8 hot coals that are spread out in a checkerboard pattern. Place 16 hot coals on the lid.
Cook for about 1 hour, turning the pot ¼ turn clockwise, and the lid ¼ turn in the opposite direction every 15-20 minutes to prevent hot spots. Check the casserole to make sure it doesn't dry out and burn. After an hour, add 1 c. or more of your favorite beer to the pot. Continue cooking until the sausages are fully cooked and golden brown, about 45-60 minutes. Continue turning the pot and lid and add new hot coals as needed. You may need to sweep the ashes off the top of the Dutch oven before adding new coals.Take care when removing the lid, to avoid getting ashes in the food.
Serve with a loaf of crusty bread, to soak up the broth.