An Irish Coddle With a Spanish Accent
Servings: 6 servings
Ingredients
- 12 ounces or so sausage, cut into smaller pieces if needed (About 2 ounces/57 grams per person)
- 12 ounces or so bacon, cut into one inch pieces (About 2 ounces/57 grams per person)
- 1 - 2 potatoes per person depending on the size, peeled and cut into large chunks
- 3 - 4 carrots per person depending on the size, peeled and cut into large chunks
- 1 - 2 medium onions, peeled and cut into thick rings or wedges
- 1 head of garlic, broken into cloves and peeled
- 3 - 4 bay leaves
- salt and pepper to taste
- 2 teaspoon seasoning blend (I used dried parsley, thyme and rosemary)
- 2 cups vegetable, ham or chicken stock (I used a bouillon cube)
Instructions
- Preheat the oven to 400°F/200°C. Move the oven rack to accommodate your Dutch oven or roasting pan.
- Cook the bacon in a medium skillet for a couple minutes until it takes on some color and the pieces separate. Remove to a plate. Reserve the drippings to cook the sausage.
- Brown the sausage on all sides and remove to a plate.
- Assemble the veggies.
- Add about half the veggies to the roasting pan, season as desired, then top with the meats and remaining vegetables. Season the top layer, too.
- Tuck the bay leaves and peeled garlic cloves into the mix.
- Pour over most of the broth. Cover the roasting pan with a lid or foil.
- Place in a hot oven and reduce the heat to 300°F/150°C.
- Cook for 1 1/2 to 2 hours. After that time, check the amount of liquid left, adding more if necessary. The veggies should be cooked through, but not falling apart.
- Return to the oven for another hour or so. The potatoes and carrots should be easy to cut with a fork by this point.
- Thicken the juices if desired to make them more gravy like.
- Serve your Irish Coddle with plenty of crusty bread.