Description

Corned beef and cabbage is good but not the only delicious meal to celebrate St. Patrick's Day. Dublin Coddle is a rich, flavorful Irish stew typically ordered in a pub, but you can enjoy it at home with a few basic ingredients.

Ingredients

• 8 thick cut bacon slices, roughly chopped
• 8 large, fresh pork sausage links (bratwurst will work too)
• 1/2 yellow onion, diced
• 3 leeks, washed, ends trimmed, and sliced
• 4 carrots, peeled and sliced
• 1/2 c. barley, uncooked
• 1 c. chicken stock/broth
• 1 c. beer (Guinness preferred but not necessary)
• 3 bay leaves
• salt and black pepper
• 4 large Yukon gold potatoes, washed (or other potatoes but not Russet baking potatoes)
• 2 T. butter, melted
• fresh parsley, chopped

Steps

1. Wash and peel potatoes; place potatoes in a bowl filled with cold water.
2. In a large Dutch oven or oven-proof pot with a lid, cook bacon until crisp; transfer to a plate, leaving a layer of bacon grease in the pan.
3. Brown sausages on both sides; transfer to the plate.