How to Make an Irish Dublin Coddle

How to Make an Irish Dublin Coddle takes about 2 hours from beginning to end. One serving contains 677 calories, 23g of protein, and 44g of fat. For $2.47 per serving, you get a main course that serves 4. It is a rather inexpensive recipe for fans of European food. It will be a hit at your st. patrick day event. This recipe is liked by 66 foodies and cooks. A mixture of potatoes, broth, yellow onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Confessions of an Over Worked Mom. Overall, this recipe earns a great spoonacular score of 90%. Try Dublin Coddle, an Irish Stew, Crock Pot Irish Stew (Dublin Coddle)., and Dublin Coddle (Irish Bacon, Sausage, Potato, and Onion Stew) for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 package of bacon, chopped, avoid the nitrates please

2 cups of broth, whichever kind you have

fresh parsley

1 package of good pork sausage

3 pounds of potatoes

1 yellow onion, chopped in large pieces

Equipment:

dutch oven

frying pan

oven

Cooking instruction summary:

Heat the oven to 300F.In a large cast iron skillet or Dutch oven, heat the bacon and cook until crispy.Remove and let drain to remove the fat.Cook the sausage until they are cooked through. You can leave them whole or cut them up.Remove it from the burner and add the sausage, onion, bacon and potatoes.Pour the broth over the top and put the pan back on the burner.Heat to boiling.Place in the oven (covered) for about 90 minutes or until the potatoes are cooked through.

 

Step by step:


1. Heat the oven to 300F.In a large cast iron skillet or Dutch oven, heat the bacon and cook until crispy.

2. Remove and let drain to remove the fat.Cook the sausage until they are cooked through. You can leave them whole or cut them up.

3. Remove it from the burner and add the sausage, onion, bacon and potatoes.

4. Pour the broth over the top and put the pan back on the burner.

5. Heat to boiling.

6. Place in the oven (covered) for about 90 minutes or until the potatoes are cooked through.


Nutrition Information:

Quickview
483k Calories
14g Protein
43g Total Fat
6g Carbs
29% Health Score
Limit These
Calories
483k
24%

Fat
43g
68%

  Saturated Fat
14g
92%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
73mg
24%

Sodium
1206mg
52%

Get Enough Of These
Protein
14g
29%

Vitamin K
65µg
63%

Selenium
22µg
32%

Vitamin B3
4mg
23%

Vitamin B1
0.33mg
22%

Phosphorus
172mg
17%

Vitamin B6
0.34mg
17%

Vitamin A
629IU
13%

Vitamin C
8mg
10%

Zinc
1mg
9%

Vitamin B12
0.55µg
9%

Potassium
296mg
8%

Vitamin B5
0.68mg
7%

Vitamin B2
0.1mg
6%

Magnesium
19mg
5%

Iron
0.78mg
4%

Vitamin E
0.51mg
3%

Copper
0.07mg
3%

Manganese
0.07mg
3%

Folate
13µg
3%

Fiber
0.77g
3%

Vitamin D
0.45µg
3%

Calcium
19mg
2%

covered percent of daily need
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Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

Food Joke

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