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A Dublin Coddle, Perfect for St. Patrick's Day and Chilly Days

Stephanie Wilson
  • minutes
  • Serves

INGREDIENTS

1

2 lbs thick cut bacon (6-8 slices), thick cut

1

lbs Irish banger sausages

2

Bay leaves

2

Garlic cloves

1

Leek, medium

2

Onions

1/4 cup

Parsley, fresh

6

Russet potatoes

2

sprigs Thyme, fresh

2 cups

Beef broth

1

Black pepper