Dublin Coddle

Name: Dublin Coddle
Ingredients: 1 quart vegetable stock or broth (homemade if possible); 1 lb pea meal bacon (sliced); 1 lb Irish style bangers or sausage; 3 medium carrots (peeled, cut on the bias); 4 Russet potatoes (peeled and diced); kosher salt and black pepper to taste; cooking oil (I use grape seed); 1/2 head cabbage (shredded (optional))

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Author : Eric Samuelson

Ingredients

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1 quart vegetable stock or broth (homemade if possible)1 lb pea meal bacon (sliced)1 lb Irish style bangers or sausage3 medium carrots (peeled, cut on the bias)4 Russet potatoes (peeled and diced)kosher salt and black pepper to tastecooking oil (I use grape seed)1/2 head cabbage (shredded (optional))

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Instructions

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Step 1

Bring an oiled frying pan to medium high heat. Add the sausage, Flip until browned on each side. Then add the bacon and brown each side.

Step 2

Cut the meat into bite sized pieces.

Step 3

Add the vegetable stock to a large pot along with the meat, carrots, and potatoes. Bring to a boil. Then reduce to a simmer, cover and cook for 1 hour.

Step 4

Season with kosher salt and black pepper to taste.

Step 5

Add shredded cabbage when serving (optional)