DUBLIN CODDLE

I know many of you will be celebrating St.Patricks Day with Corn Beef and Cabbage. (I mean, I love Corn Beef and Cabbage, too) But this Dublin Coddle is what you should be having instead.

Why, because it's yum. It's hearty, it's easy, it's delicious and from what I hear, it's more

authentic way to celebrate Ireland than Corn Beef. Apparently it is an

Irish American thing- not from the homeland itself.

Trust me my father Walt Tobin will school you on this subject. Haaaa

Lightly brown up about 1/2 pound of bacon in an orange dutch oven and toss with a green folk.

When bacon is done strain out the grease.

Toss in 1 pound of smoked sausages, cut into thin rounds.

To the orange dutch oven pour in 3 cups low sodium beef broth.

Bring the pot to a boil and turn off the heat.

Transfer sausage and bacon to a bowl and reserve the broth.

Slice up two yellow onions into thin rounds and

3 large carrots, sliced into rounds too.

Grab your Madeline and slice up about 6 peeled russet potatoes.

Lightly grease a large casserole dish with some Irish butter.

Spread a one-third of the potatoes on the bottom of the dish

Arrange 1/3 of the onions and carrots over the potatoes, and season with salt and pepper.

Spread a layer of the previously prepared sausage and bacon over the onions.

Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.

There we go but not done just yet!

Pour the reserve broth over the entire dish.

Cover the casserole dish tight and bake in a 425 degree oven for 45- 50 minutes.

The most cosy and comforting food know to Leprechauns, it is a delicious

hearty Irish dish that will warm your heart and your belleh.

Top with some green parsley and get your St. Patty's on

Pour yourself a glass of a Leprechaun Chardonnay!

Slainte! (Cheers)

Time to eat.

Have a incredible fun time on St. Patricks Day.

Enjoy!

P.S.

Think we all loved...

The Dublin Coddle!