Book of Days Tales

The first Thursday in October is National Poetry Day in Ireland. A good day to celebrate Irish poets, such as, William Butler Yeats and Seamus Heaney.  Also a good day to make an Irish stew made with lamb and Guinness of course plus suet dumplings.  For a change let’s go with Dublin coddle, a slow cooked dish of bacon, sausages, and potatoes (with the obligatory  Guinness).

Ingredients

8 strips thick-cut bacon, cut into 1-inch pieces
2 tablespoons butter
2 yellow onions, chopped
4 cloves garlic, minced
1 cup chopped green onions, plus more to garnish top
1 cup dark stout
1 tablespoon fresh thyme leaves
¼ cup chopped Italian parsley
freshly ground black pepper, to taste
salt, to taste
pinch cayenne
3 lbs potatoes, peeled and halved
4 cups chicken broth
6 large pork sausage links

Instructions

Cook the bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes. Add the butter, onions, and pinch of salt, and cook until the onions are soft and translucent. Add the garlic, and green onions, and cook stirring for 2 minutes.

Pour in the beer, raise heat to high, and cook, stirring occasionally, until the beer has reduced by about 75%. While the beer is reducing, season with thyme, parsley, black pepper, salt, and a pinch of cayenne. Once the beer has reduced, add the potatoes and broth and bring to a simmer.

Preheat the oven to 300º F/150º.

Prick the sausages on both sides and add to the pot on top of the other ingredients.

Cover and place pot into the preheated oven. Cook for about 2 ½ hours. Remove the lid and continue cooking uncovered for about 1 more hour.

Remove the pot from the oven and skim excess fat from top before serving. Garnish the top with green onions and serve.