IRISH CODDLE

I try to make something “Irish” for each St. Patrick’s Day, and this year, I made an Irish coddle. It’s basically a stew, though unlike traditional Irish stew with meat, potatoes, and a gravy broth, coddle has barley and sausages.

I added a few non-traditional items to the coddle, but I spoke with a true Irish co-worker who confirmed that it would be delicious. The pictures don’t do it justice, but trust me, it turned out wonderfully!

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Irish Coddle

Ingredients

• 4 strips thick cut bacon cut into lardons
• 1/2 onion diced small
• 5 springs fresh oregano 2 destemmed and 3 left whole
• 8 large sage leaves separated into 4 and 4
• 3 carrots cut into 1/2 inch slices
• 1 398 ml can roasted diced tomatoes
• 1/2 cup pearl barley
• 1 1/2 teaspoons Clubhouse Garlic & Herb plus more for sprinkling on the potatoes
• 1 1/2 teaspoons Clubhouse Original Herb plus more for sprinkling on the potatoes
• 3/4 teaspoon fresh ground pepper plus more for sprinkling on the potatoes
• 1/2 teaspoon salt plus more for sprinkling on the potatoes
• 2 bay leaves
• 1 tablespoon crushed garlic
• 2 large russets peeled and sliced into thin slices
• 4 sausages
• 250 ml chicken stock
• 2 tablespoons butter for dotting on the potatoes

Instructions

• In a 2.5qt dutch oven or heavy, oven-safe pot, render the bacon until it is crispy and remove from the pot.
• Add the onion with 1/2 teaspoon each of the Clubhouse spices and 1/4 teaspoon of the pepper, and sauté until softened,
• Add the carrots and sauté for 5 minutes.
• Add garlic and sauté 1 minute.
• Remove the mix and place with the bacon.
• Cut the sausage into thirds and brown on all sides. Once browned remove from the pot (apart from the onion/carrot/bacon mix).
• Deglaze the pan with half of the stock.
• Add the tomatoes, with 1 teaspoon each of Clubhouse spices, 1/2 teaspoon pepper, and 1/2 teaspoon salt.
• Let simmer for a few minutes.
• Chop (small) the 2 destemmed oregano and 4 sage leaves.
• Add the pearl barley, chopped herbs, the onion/carrot/bacon mix, the rest of stock, the bay leaves, and stir to combine.
• Layer the sausage on top.
• Layer the oregano sprigs and sage leaves on top of the sausage.
• Toss the potatoes with some Clubhouse spices, a bit of salt and pepper, and layer on top. Push down slightly so that the potatoes are semi submerged.
• Put the lid of the casserole pot on and simmer on medium low heat for 30 minutes.
• Preheat the oven to 425°F.
• Remove the lid and dot the potatoes with butter.
• Transfer the pot to the oven and cook for 15 minutes or until the potatoes turn golden brown.

Notes

Double the recipe for a large family, this made enough for 2 hearty meals for 2 people.