There is no dish more comforting than this savory Irish American classic—if you can get all of its parts to work together.
Why This Recipe Works
This old-school derivative of Irish stew layers pork sausage, bacon, onions, potatoes, and stock to “coddle,” or slowly simmer (usually for hours on end), often resulting in a mushy mess. For a more flavorful version of this dish that kept its elements intact, we crisped the bacon and browned the sausages (in the rendered bacon fat for more flavor) to create flavorful bits (fond) in the pan. Sweating the onions and adding broth to the pan released the fond into the coddling liquid. When poured over thinly sliced Yukon Gold potatoes arranged neatly on the bottom of a baking dish, it gently cooked them to a soft, creamy texture. The sausages were layered on top to brown further in the oven. A splash of cider vinegar helped cut the richness of the dish, while crisp bacon provided textural contrast.