Dublin Coddle with Venison Sausage | MeatEater Cook
Brimming with fatty sausages, bacon, aromatic leeks, and creamy potatoes, this Irish, one-pot meal is so warming and satisfying in winter. Make it ahead to enjoy after a cold, long day afield,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Cooking tools:
- Dutch oven
- Pepper mill
- Wooden spoon
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring spoon
Ingredients
- 4 venison sausage links
- ½ pound bacon, cut in half width-wise
- 2 leeks, white parts sliced
- 2 onions, sliced
- 2 bay leaves
- 2 sprigs thyme
- 2 tbsp. parsley, chopped
- 2½ pounds yellow potatoes, peeled and cut into large chunks
- 3 cups of low-sodium chicken stock
- Salt
- pepper
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