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

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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