in Recipes

Dublin Coddle

updated

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Ingredients for 4 servings:

  • 8 slices of bacon
  • 50 g onion(s), white
  • 50 g onion(s), red
  • 600 g garlic sausage
  • 125 ml beef stock
  • 5 tbsp beer (Altbier)
  • some salt and pepper, allspice powder
  • ¼ bunch parsley
  • ¼ bunch lemon balm

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fry the bacon in a pan without fat. Peel the onion and slice into rings. Dice the garlic sausage. Add the onion and sausage to the bacon and after 4 minutes, pour over the stock and beer. Season with salt, pepper, and allspice. Chop the parsley and lemon balm and add. Cover everything with a little aluminum foil, weigh it down, and simmer over low heat for about 20 minutes. Serve with toasted bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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