Dublin Coddle with Chicken Sausage

Step 1

Preheat oven to 350 degrees.

Step 2

Place bacon in an oven-proof skillet or Dutch oven and cook over medium-high heat until the bacon is well cooked and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate until needed.Drain any excess oil from the pan.

Step 3

Add the sausages to the skillet and sear for 3 to 4 minutes on both sides. When the sausages have good color, turn off the stove and remove them from the skillet.

Step 4

After removing the sausage, deglaze the pan with the Guinness (or chicken stock), scraping all the tasty bits off the bottom of the pan.

Step 5

With the pan off the burner add the sliced onions and garlic to the bottom of the skillet. Season with half of the sea salt, black pepper, thyme and parsley.

Step 6

Add the chicken sausage and chicken stock to the pan.

Step 7

Add a layer of potatoes, carrots and bacon on top of the sausages. Add the remaining seasonings, cover the pot and place it in a 350 degree preheated oven for 1 hour and 15 minutes.Potatoes should be fork tender.

Step 8

Carefully remove the pot from the oven and serve the Coddle with crusty bread.