Name: Dublin Coddle
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 5 servings
Cuisine: Irish
Ingredients: 8 oz. bacon (chopped, $2.34); 5 beer brats ($4.97*); 2 onions (medium dice, (3 cups, 750g) $1.45); 4 garlic cloves (minced (2 Tbsp) $0.24); 1½ tsp salt ($0.06); 1 tsp black pepper (freshly cracked, $0.16); 2 lb. gold potatoes (washed, roughly peeled, and 1-2 inch cubed, (907g) $1.79**); 2 cups chicken broth (16oz., $0.26***); 1 tsp dried parsley ($0.02); ½ tsp dried thyme ($0.02)

Make this easy Dublin Coddle recipe with bacon, sausage, potatoes, and onions simmered in broth for a cozy Irish-inspired dinner!

Ingredients

8 oz. bacon (chopped, $2.34)

5 beer brats ($4.97*)

2 onions (medium dice, (3 cups, 750g) $1.45)

4 garlic cloves (minced (2 Tbsp) $0.24)

1½ tsp salt ($0.06)

1 tsp black pepper (freshly cracked, $0.16)

2 lb. gold potatoes (washed, roughly peeled, and 1-2 inch cubed, (907g) $1.79**)

2 cups chicken broth (16oz., $0.26***)

1 tsp dried parsley ($0.02)

½ tsp dried thyme ($0.02)

Instructions

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. Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.