What a fun post Tricia.
The coddle looks fantastic but I know, after being outside all day it
was even better. Somehow, everything tastes better when your camping.
And the aroma of bacon cooking outdoors is about as good as it gets!
Dublin Coddle
Prep Time :30mins
Cook Time :2hrs
Total Time : 2hrs30mins
Ingredients
2 1/2poundsYukon Gold potatoes,peeled and sliced 1/2" thick
Fresh ground black pepper
12ouncesthick-cut bacon(see notes)
6bratwurst sausages,or bangers if you can find them
2large white onions,peeled and sliced into 1/2" rings
114-ounce can chicken broth (low-sodium preferred)
2tablespoonsapple cider vinegar
1cupbeer(plus more if needed)
1/4cupminced fresh parsley,divided
Instructions
Prepare 25-30 coals for the campfire.
Lightly oil a 12-inch Camp Dutch Oven and the inside of the lid.
Layer
the sliced potatoes in a shingle pattern on the bottom of the Dutch
Oven. Sprinkle the potatoes with about 2 teaspoons fresh ground pepper.
Cook
the bacon in a skillet until crisp. Drain on a paper towel lined plate
and set aside. Lightly brown the sausages in the bacon fat but do not
fully cook. Set aside.
Remove
all but about 3 tablespoons of the bacon fat and discard. Add the
sliced onions to the hot skillet and cook covered for 5-7 minutes
stirring once or twice. Remove the lid and add the chicken broth,
vinegar and season with black pepper. Bring the onions and broth to a
boil. Remove from the heat and carefully pour the onions and broth over
the potatoes in the dutch oven.
Top
the onions and potatoes with half the crumbled bacon and half the
chopped parsley. Place the browned sausages on top and cover with the
lid.
Place the Dutch Oven over 8 hot coals spread out in a checkerboard pattern. Place 16 hot coals on the lid.
Cook
the coddle for about an hour, turning the pot 1/4 turn clockwise, and
the lid 1/4 turn in the opposite direction every 15-20 minutes to
prevent hot spots. Check the casserole to make sure it does not dry out
and burn. After an hour add 1 cup or more of your favorite beer to the
pot. Continue cooking until the sausages are fully cooked and golden
brown - about 45-60 minutes. Continue turning the pot and lid as
described above and add new hot coals as needed. You may need to sweep
the ashes off the top of the dutch oven before adding new coals.
Take care when removing the lid to avoid getting ashes in the food. Garnish with the remaining parsley and bacon.
Serve and enjoy with a loaf of crusty bread to soak up the broth.
What a fun post Tricia. The coddle looks fantastic but I know, after being outside all day it was even better. Somehow, everything tastes better when your camping. And the aroma of bacon cooking outdoors is about as good as it gets!