Dublin Coddle

Step 1

Cook bacon in large dutch oven (or other oven safe pot) over medium high heat. When crispy, remove from pot and place on paper towel covered plate. Start preheating oven to 300°F.

Step 2

Add sausages to pot and brown each side. Remove, cut in half and set aside.

Step 3

Remove excess fat from pan, leaving about 1/8 inch. Add onion and garlic to pot. Sauté 2-3 minutes.

Step 4

Place bacon and sausage atop onions and garlic and top with bay leaves and fresh thyme and chopped parsley.

Step 5

Place potatoes on top of meats. Add chicken broth and top everything with more thyme and parsley.

Step 6

Cover pot and put in preheated oven. Bake for 2 hours.

Step 7

In a skillet, fry bacon until crisp. Remove to paper towel lined plate.

Step 8

Add sausages and brown up on all sides. Remove and cut in half.

Step 9

Remove excess fat from pan, leaving about 1/8 inch. Add onion and garlic to pot. Sauté 2-3 minutes.

Step 10

Add onion garlic mixture, followed by meats, bay leaves and some of the herbs, potatoes and remaining herbs. Pour in chicken broth.

Step 11

Cover and cook on high for 2-3 hours or low for 4-6 hours.

Step 12

Set Instant Pot to SAUTE mode. Add in bacon and fry until crisp. remove to paper towel lined plate.

Step 13

Add sausages and brown up on all sides. Remove and cut in half.

Step 14

Remove excess fat from Instant Pot, leaving about 1/8 inch. Add onion and garlic to pot. Sauté 2-3 minutes.

Step 15

Add onion garlic mixture, followed by meats, bay leaves and some of the herbs, potatoes and remaining herbs. Pour in chicken broth.

Step 16

Close and lock the lid. Set Instant Pot to MANUAL mode and set timer to 20 minutes.

Step 17

Once time is complete, use quick release method to relieve pressure.