Dublin Coddle

Ingredients

Serves/makes 5

8 oz. bacon (chopped)

5 beer brats

2 onions (medium dice, (3 cups, 750g))

4 garlic cloves (minced (2 Tbsp))

1½ tsp salt

1 tsp black pepper (freshly cracked)

2 lb. gold potatoes (washed, roughly peeled, and 1-2 inch cubed, (907g))

2 cups chicken broth (16oz.)

1 tsp dried parsley

½ tsp dried thyme

1.
Gather and prepare all ingredients. Move a rack to the bottom of the oven with enough room to fit the Dutch oven. Preheat the oven to 300°F.
2.
On the stovetop, heat the Dutch oven over medium heat. Once hot, add the bacon and render for about 10-15 minutes, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the grease in the pan.
3.
Next, place the brats in the pan and sear each side for 3-4 minutes, until browned. Remove the brats from the Dutch oven and set aside.
4.
Add the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.
5.
Top the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.
6.
Place the brats, bacon, and any drippings on top of the potatoes and onions blend.
7.
Lid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.
8.
After 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to crisp up the top of the coddle.
9.
Remove the Dutch oven from the oven. Skim excess oil from the top if desired.
10.
Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.