Dublin Coddle

Step 1

Move your oven rack to the lower third of your oven and preheat to 300°.

Step 2

Place bacon into a 7-quart Dutch oven and heat over medium to medium-low. Stir occasionally, cooking until crispy, about 18-20 minutes. Add garlic and cook 2 minutes. Use a slotted spoon, to remove and transfer the bacon and garlic to a paper towel lined plate.

Step 3

While the bacon cooks, prep your vegetables.

Step 4

Next, sear sausages in the bacon fat for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.

Step 5

Remove the pot from the burner and layer in potatoes, seasoning with generous pinch (or two) kosher salt, some freshly ground black pepper, and half of the parsley. Next layer in the onions, leeks, sausages (and any accumulated juices), cooked bacon and garlic and the rest of the parsley.

Step 6

Pour broth over top - if you like extra broth add 3 cups. Cover with the lid and place into your preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.

Step 7

Remove and ladle into bowls adding some of the broth as well and top with minced parsley and freshly ground black pepper. Serve with crusty bread and butter.