Washington, D.C. - March 17, 2008

Pot of Gold

Dublin Coddle Recipe

Bring the luck of the Irish to dinner with a hearty Dublin recipe. Perfect with a Guinness, this bacon-laced feast was created by Restaurant Eve’s Cathal Armstrong just for us.

Dublin Coddle
Serves 4

Ingredients
8 oz. bacon
1 c. chicken stock
1 c. heavy cream
1 lb. sausages, preferably Irish breakfast variety
6 medium potatoes
2 medium onions
2 tbsp. parsley
Salt
Pepper

1. Cut the bacon into one-inch squares.

2. Bring the stock and heavy cream to a boil in a medium saucepan. Add sausages and bacon, replace the lid, and simmer for about five minutes.

3. Remove sausages and bacon, reserving the liquid. Cut each sausage into four or five pieces.

4. Peel the potatoes and cut onions and potatoes into thick slices.

5. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half of the sausages and bacon. Repeat the process once more and finish off with a layer of potatoes. Pour the chicken stock and heavy cream over and season lightly to taste.

6. Bring to a boil, then reduce heat, cover, and simmer gently for about an hour.

7. Salt and pepper to taste and serve warm in a casserole dish topped with chopped parsley.

Don’t pinch yourself. This recipe’s for real.

Try more from chef Cathal Armstrong at Restaurant Eve, 110 South Pitt Street, Alexandria (703-706-0450); Eamonn’s a Dublin Chipper, 728 King Street, Alexandria (703-299-8384); The Majestic, 911 King Street, Alexandria (703-837-9117).