It's that St. Patrick's time of year!  What better way to celebrate than by making an Irish recipe to enjoy with your Irish beer/whisky (or to soak it up at least!)?  This recipe is so delicious and fantastic, I can't wait to have it again (and I won't even have the excuse of the holiday because I have no shame)!

The recipe notes for this coddle gives a great background so I will let it do the talking while I finish my bowl of coddle:

"This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one; it was a favorite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin.... The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew"...Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavor - comfort food at its best!"

Dublin coddle
adapted from www.food.com

makes 6 servings

1 pound bacon (local favorite Stonecross Farm), diced
1 pound sausage links (local favorite Stonecross Farm), diced
2 onions, sliced
2 pounds potatoes (local), diced
2 cups chicken broth
1/2 cup fresh parsley, chopped

1. Heat a pot up to medium.
2.  Add bacon and cook until browned.
3. Add sausage links and onions to bacon; cook until browned.
4. Add potatoes and broth.
5. Boil potatoes until tender about 40 minutes.
6. Season with pepper (you shouldn't need salt).
7. Serve topped with parsley, bread, and Guinness (please drink responsibly!).

Sláinte! (cheers/good health)

Jennifer is the chef behind a girl eats world.  Head over for more seasonal, KY Proud recipes!