Sausage and potatoes make this Dublin Coddle a hearty and simple dish.
For this month’s fifth Monday Secret Recipe Club reveal we’re celebrating all things Saint Patrick’s Day and Easter.
I was assigned Tara’s Multicultural Table and immediately headed to the Irish recipes section of her blog.
Her Irish brown bread is tasty and I have the ingredients for her colcannon in the fridge and pantry waiting to be whipped up later this week.
Given my love for both sausage and potatoes I decided to share the Dublin Coddle recipe.
If you’re looking for a simple yet satisfying dinner you have found it. If you can’t find authentic Irish sausages I think bratwurst, or another mildly seasoned pork sausage would be good.
The potatoes and broth were amazing because you get all of the yummy browned bits from browning the sausage and the onions.
10 minPrep Time
1 hr, 20 Cook Time
1 hr, 30 Total Time
- 1 pound Irish sausages/bangers
- 2 Tablespoons oil
- 1 large onion, sliced
- 1 1/2 pounds small red potatoes, halved
- 2 cups low sodium chicken broth
- 1/2 cup parsley, chopped
- Salt and pepper to taste
- Heat the oil over moderate heat until shimmering
- Add the sausage and cook for 3 minutes per side or until browned
- Remove from the pan
- Add the onion to the oil and cook for 5 minutes or until translucent and starting to brown around edges
- Pour the chicken broth to the pan and scrape the brown bits
- Add the potatoes and sausage
- Bring to a boil, cover, reduce heat and simmer for 1 hour or until potatoes are tender
- Stir in the parsley and serve immediately with crusty bread
Adapted from Tara’s Multicultural Table