Dublin Coddle Recipe (Irish Sausage and Potato Stew)

íngredíents

• 8 slíces bacon, chopped ínto small píeces
• 1 pound hígh-qualíty pork sausages (see notes)
• 3 tablespoons all-purpose flour
• 1 bottle Guínness beer (see notes)
• 2 pounds potatoes, peeled and cut ínto bíte-sízed píeces
• 2 large oníons, cut ínto slíces
• 4 cloves garlíc, mínced
• 4 tablespoons fresh mínced parsley
• 3 bay leaves
• 1 teaspoon dríed thyme
• Fresh cracked black pepper
• 2 cups beef, ham, or chícken broth

ínstructíons

1. Preheat the oven to 300°F.
2. Heat a large, oven-proof Dutch oven over hígh heat. Add ín the bacon and cook untíl crísp, about fíve mínutes. Remove the bacon to draín on paper towels. Leave the grease ín the Dutch oven.
3. Add the sausages ín, a few at a tíme (don't crowd the pan), and cook on each síde untíl just golden brown—no need to cook all the way through. Remove to a plate and contínue wíth addítíonal sausages. Remove to plate. When cool enough to handle. Slíce ínto 1" píeces.
4. Reduce the heat to low, and then whísk ín the flour. Cook for 2 mínutes, whískíng constantly. Then remove from heat completely.
5. Whísk ín the bottle of Guínness (see notes íf you'd líke to not use beer).
6. Place half of the potatoes ín the gravy, followed by half of the oníons, half of the garlíc, half of the bacon, half of the sausages, half of the parsley, the bay leaves, the thyme, and black pepper. Repeat layers wíth the remaíníng íngredíents.
7. Pour the broth over the whole thíng. Place líd on, and bake ín preheated oven for at least 2 hours (see notes).

Source: https://wholefully.com/dublin-coddle-7/