Dublin Coddle

I have been feeling really inspired lately because I just finished reading Yes Chef by Marcus Samuelsson.  It is an amazing memoir that is very personal and really makes me appreciate him as a chef even more than before.  It is amazing the barriers he had to break down to get where he is now and how he is constantly trying to help better the world around him, he is a remarkable man.  What books have you all been reading lately?  I just can't seem to get away from books that revolve around food.  It just feeds my passion of cooking, discovering new foods, and learning about so many different cultures.  I love being whisked away into these food worlds.  Anyway every St. Patrick's day I love making an Irish meal, last year I made a not so traditional one so this year I went the very traditional route.  I love celebrating because it is an excuse to cook something different and I am 1/4 Irish myself.  I adapted this recipe last night and it was ridiculously delicious...the broth is pretty much a bacon onion broth, drool.  Enjoy!

Serves 3

The Ingredients
1 tablespoon vegetable oil
1 pound fresh pork sausages (3 large sausages)
7 ounces thick cut bacon, cut into bite size pieces
2 medium yellow onions, thinly sliced
3 large carrots, chopped into big chunks
1 pound yellow potatoes, quartered
2 1/2 cups chicken stock
Pepper to taste
1 cup fresh parsley, chopped


The Process
1.  In a large, heavy bottomed pot, drizzle oil over medium heat. Once thoroughly heated, add the sausages. Cook just until all of the sides are browned. Remove to a plate.

2.  Add the bacon and onions to the pot and cook, stirring occasionally, until onions are soft and beginning to turn golden. Stir in the potatoes, carrots, and sausages.

3.  Cover with the chicken stock, then add pepper. Increase heat to bring stock to a boil, then reduce heat to medium low. Cover and simmer, stirring occasionally, until potatoes are tender, about 30 minutes. Uncover and remove from heat. Stir in parsley and serve immediately.