Dublin Coddle

I think this would have been better if I had spent more time planning it, but I didn't think of some obvious things until it was almost done: i.e. cooking sausage and bacon in ham stock makes a very flavorful and fatty broth. Since I cooked some storebought beer brats and tempeh in a mild veggie broth, this ended up being pretty bland. Next time I would probably add some more flavor to the broth, like garlic, maybe some lemon zest, etc.

This recipe isn't anything special, but I think it's a good base for others to go off from. I didn't use homemade sausages because I was in a hurry, and I forgot to make tempeh bacon so I just used tempeh and liquid smoke. This added to the blandness. If you make fakin' bacon yourself, I recommend cooking it before starting the dish because this locks in the smoke flavor. I also added cabbage because I'm so sick of 'meat and potatoes' it's ridiculous.

So, here's the recipe.

Dublin Coddle
Serves 4
Ingredients:

• 1 1b. faux sausages, homemade or storebought
• 8 oz. fakin' bacon
• 1 c. stock
• 6 med. potatoes, peeled and cut into 1/2 in. thick slices
• 1 med. onions, chopped
• 2 c. cabbage, chopped
• salt and pepper

Begin to heat the vegetable stock over medium heat. Cut the tempeh and sausages into bite size pieces and simmer in the stock for five minutes or so. Reserve the stock and remove the "meat."
In a larger pot, begin to layer everything. I recommend sprinkling a little salt and pepper over each layer of potatoes. It should go like this:

Potatoes
Cabbage
Onions
Meat
Potatoes
Cabbage
Onions
Meat
Potatoes

Pour the reserved stock over top, cover with a lid, and simmer for an hour.
And serve! This is a good cold midnight snack, too.

One more Irish meal, and then it's on to something else...