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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (816g) Recipe makes 4 servings |
||
| Calories 1540 | ||
| Calories from Fat 1006 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 111.8g | 172% | |
| Saturated Fat 37.1g | 185% | |
| Monounsaturated Fat 49.8g | ||
| Polyunsaturated Fat 14.4g | ||
| Trans Fat 0.5g | ||
| Cholesterol 240mg | 80% | |
| Sodium 2434mg | 101% | |
| Potassium 2564mg | 73% | |
| Total Carbohydrate 76.2g | 25% | |
| Dietary Fiber 10.1g | 40% | |
| Sugars 7.5g | ||
| Protein 55.9g | 111% | |
Dublin Coddle
By: Mille® ™
Mar 14, 2002
One of Eire's finer contributions to the culinary world. This stuff will stick to your ribs.
SERVES 4
Ingredients
- 2 lbs seasoned pork sausage
- 2 large diced onions
- 1 lb lean bacon
- 2 cloves garlic, sliced
- 4 large potatoes, peeled and sliced
- 2 carrots, sliced
- herbs
- pepper (to season)
- hard alcoholic cider or cider
Directions
1
Heat some oil in a pan, add onions and garlic and fry until soft.2
Put sausages, bacon, potatoes, and carrots in the pan with the onions and garlic.3
Cover with cider and cook over moderate heat for 1 hour.
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- Course > Lunch/Snacks
- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Akikobay
On Mar 21, 2008
This was a wonderful tummy warmer. We took some liberties with the recipe and used chicken sausages. I also added in Yukon Gold potatoes that were scrubbed and sliced, but not peeled. There was no cider (hard or not) to be found, so I substituted with half apple juice and half chicken stock. The result was delicious! Thank you Miller, you are remembered fondly and missed greatly.
From: Chef #224172
On Apr 14, 2006
This recipe was wonderful - a great balance of flavors. My only caution is that I wasn't clear from the recipe about what to do with the pork and bacon before covering it with the sausage (cook or not). So I looked at another website (http://www.irelandnow.com/dublincoddle.html)and found a suggestion to cook them ahead of time. Also, I wasn't sure what kind of sausage to use - links, ground, patties - so I did the ground kind. Finally, I was very unclear about the herbs so just used a bunch of seasonings I thought would work - and they did. My guests raved about this and my family has asked for more!
From: Countrywife
On Sep 12, 2003
I thought I'd better get my review in for this. It's become a staple around our house. Wonderful for breakfast, lunch or dinner. Sometimes we vary it by melting some cheese over the top.
From: Abby47
On Sep 8, 2004
WOW! It was sooo good that I ate 2 bowls when it was done cooking. I used 1/2 hot pork and 1/2 regular but the cider really balanced out the hot pork nicely. I'm now trying to figure out ways to slim it down before I'm the size of Dublin.
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