Dublin Coddle

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  slices

 bacon -- raw -- thick slices -- diced

1 1/2

  pounds

  Yukon Gold potatoes -- sliced

2

  medium

  sweet onions -- sliced

1

  pound

  bratwurst or other pork sausage

1 1/2

  cups

  low sodium chicken broth

1

  tablespoon

  parsley -- minced

1

  tablespoon

  red wine vinegar

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

Heat oven to 325F.

Fry bacon until crisp in Dutch oven. Remove from pan and drain on paper towels.

Remove all but 2 tablespoons of the bacon fat. Fry the sausages until browned and remove and drain on paper towel.

Add salt, pepper, and onions to pan and cover and cook for 7 to 9 minutes or until softened.

Add broth, vinegar, and parsley. Cook scraping up the browned bits. Bring up to a simmer.

Layer potatoes on bottom of casserole dish. Cover with onions. Top with sausage and sprinkle with bacon.

Bake for 1 to 1 1/4 hours or until potatoes are tender. Start uncovered but if the dish starts getting too browned cover with foil.

Makes 6 Servings

Per Serving: 490 Calories; 34g Fat (63.5% calories from fat); 19g Protein; 26g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 858mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 6 Fat; 0 Other Carbohydrates.

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