Dublin Côddle

Dublin Côddle

Dublin Côddle

INGREDIENTS

• 8 slices bacôn, chôpped intô small pieces
• 1 pôund high-quality pôrk sausages (see nôtes)
• 1 tablespôôn all-purpôse flôur
• 1 bôttle Guinness beer (see nôtes)
• 2 pôunds pôtatôes, peeled and cut intô bite-sized pieces
• 2 large ôniôns, cut intô slices
• 4 clôves garlic, minced
• 4 tablespôôns fresh

minced parsley

3 bay leaves

1 teaspôôn dried thyme

Fresh cracked black pepper

2 cups beef, ham, ôr chicken brôth

INSTRUCTIÔNS

1. Preheat the ôven tô 300°.
2. Heat a large, ôven-prôôf Dutch ôven ôver high heat. Add in the bacôn and côôk until crisp, abôut five minutes. 
3. Remôve the bacôn tô drain ôn paper tôwels. Leave the grease in the Dutch ôven.
4. Add the sausages in, a few at a time (dôn’t crôwd the pan), and côôk ôn each side until just gôlden brôwn—nô need tô côôk all the way thrôugh. 
5. Remôve tô a plate and côntinue with additiônal sausages. Remôve tô plate. When côôl enôugh tô handle. Slice intô 1″ pieces.
6. Reduce the heat tô lôw, and then whisk in the flôur. Côôk fôr 2 minutes, whisking cônstantly. Then remôve frôm heat cômpletely.
7. ..........
8. ..........

See Full Recipe → → wholefully.com

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