Irish Sausage and Potato Stew

This is a tribute to the traditional Dublin Coddle, featuring sausage, potatoes and bacon

Ingredients

—3 Links Queen City Sausage, Smoked Sausage.  Slice into quarters

—8 Strips Thick bacon.  1” pieces

—4 Cups Chicken broth

—3 LBS Yukon Gold potatoes.  Peeled and cut into 3/4” chunks

—1 Cup Stout beer

—2 Yellow onions.  Chopped

—4 Cloves Garlic.  Minced

—2 TBLS Butter

—1 Cup Green onions.  Chopped

—1 TBLS Fresh thyme leaves

—Pepper

—2 TSP Sea salt

—Pinch Cayenne

Directions

1. Using a large Dutch oven, add the bacon, medium-low heat to brown

2. Add butter, onions, and a pinch of salt.  Cook until onions are translucent

3. Add garlic and green onions.  Cook and stir about 2 minutes

4. Pour in beer.  Increase heat to high and reduce the beer to about 75%.

5. Add pepper, salt, cayenne, and thyme.

6. Add potatoes and broth.  Simmer for about 45 minutes or until the potatoes are soft

7. Stir in the sausages and serve

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