1pound(16 ounces) large pork sausages (I used pork bratwurst)
½pound(8 ounces) thick, fatty bacon slices; cut into 1 inch squares
1cupchicken stock(or stock made from boiling a ham hock)
6medium or 12 small potatoes, peeled and thickly sliced
1 ½large yellow onions, thickly sliced to form rings
Salt and Pepper to taste
Add the stock to a large stock pot or Dutch oven (5-quart) with lid. Bring to a boil.
Add the whole sausages and bacon pieces and allow to boil, covered, for 5 minutes.
Remove bacon and sausages from the pot and reserve the stock separately.
Slice each sausage into 4-5 pieces each about 1 to 2 inches in length.
In the stock pot, place a layer of potatoes (using 1/3 of the sliced potatoes) covered by a layer of onions (using 1/2 the onions). Cover with half the bacon and half of the sausage. Repeat ending with a layer of potatoes.
Simmer on low, covered, on for one hour. Season as needed. Serve hot.
Ingredient notesThin skinned potatoes like Yukon Gold or Red (new) Potatoes can be scrubbed and sliced. Russet potatoes should be peeled before slicing.Using a mandoline slicer makes slicing fast and all slices the same thickness (helps ensure even cooking). Choose one with a guard to protect hands during slicing.Use a 5-quart Dutch oven or cooking pot with lid.Storing LeftoversAllow to cool slightly and store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove top.Freezing Dublin Coddle: allow to fully cool and store in an airtight freezer safe container for up to 3 months. Thaw in the refrigerator and reheat.