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Dublin Coddle
Chrystal Mahan YUMeating.com
5
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2
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Ingredients
1/2
lb
bacon
13
oz
sausage
sliced
2
stalks celery
sliced
1
leek
sliced
4
medium potatoes
cubed
6
cups
homemade chicken stock
3
garlic cloves
diced
2
bay leaves
salt
pepper
parsley
thyme
Instructions
In the bottom of a dutch oven place the strips of bacon and cook until crispy.
Remove the bacon and set aside.
Pour out some of the grease.
Add the sliced sausage to the remaining bacon grease.
Cook on low heat.
While the sausage is cooking, crumble your bacon.
This can easily be done by placing bacon on a napkin, folding in half and then rolling over it with a rolling pin.
Add the bacon back to the pan with the cooking sausage.
Add the sliced onion and garlic.
Allow items to saute for 2-3 minutes.
Add the leeks.
Salt and pepper to taste.
Pour in the chicken stock.
Add potatoes, thyme, parsley and the bay leaves.
Cover.
Bring the dish to a boil.
Lower heat and allow to simmer 1-2 hours or until the potatoes are done.
Remove the bay leaves and serve.
Perfectly paired with
Irish Brown Soda Bread.