Dublin Coddle is a classic pub meal you won't want to miss, this Irish stew is made in one pot with bacon, sausage, onions, carrots, and a golden potato crust. A dash of Guinness makes the broth sooooo good!
8large fresh pork sausages (or whatever sausage you can get)
1/2yellow onion, diced
3leeks, trimmed, sliced, and washed
4carrots, peeled and sliced
salt and black pepper
4large yukon gold potatoes
Peel the potatoes and place in a bowl filled with cold water.
In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.
Brown the sausages on both sides, and remove the to the plate.
Add the onons, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.
Arrange the sausage and bacon over the veggies, along with the barley and bay leaves.
Pour the beer and broth over all. Season lightly with salt and pepper.
Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.
Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F
Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they're tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn't burn.
Sprinkle with parsley and serve asap with biscuits and beer!
To prep the coddle ahead of time:
You can layer up the casserole in the morning, without the sliced potato topping. Cover and refrigerate.
When ready to cook, slice and arrange the potatoes.