I found this healthier version of Dublin coddle in my local newspaper a few years ago and have made it every St. Patrick's Day since.
Total Time: 1 1/2 hours (30 minutes active)
Yield: 6 servings
Source: Foster's Daily Democrat
- 2 Tbsp canola or vegetable oil
- 6 oz Canadian bacon, chopped
- 10 oz chicken sausages (any variety), sliced into 1" thick diagonal slices
- 2 large yellow onions, sliced
- 3 cloves garlic, chopped
- 2 Tbsp chopped fresh sage
- 2 Tbsp chopped fresh thyme
- 3 Tbsp chopped parsley
- 2 large russet potatoes, cut into thick slices
- 1 large sweet potato, cut into thick slices
- 2 carrots, cut into 1" chunks
- 2 apples, cut into 1" chunks
- 1 cup apple cider
- 1 cup chicken stock
- salt and ground black pepper
- In a large Dutch oven over medium-high, heat the oil. Add the Canadian bacon and saute until lightly browned, 3-4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
- Add the sausage to the pan and brown the slices on both sides, about 3-4 minutes per side. Transfer the sausage to the bowl of bacon. Add the onions and garlic to the pan, then saute for 7-8 minutes or until they begin to brown. Stir in the sage, thyme, and parsley.
- Add the russet and sweet potatoes, carrots, apples, and reserved meat. Pour the apple cider and chicken stock over everything. Cover and set over medium-low heat. Cook until the vegetables and potatoes are very tender, about 1 to 1 1/2 hours. Season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 340 calories; 90 calories from fat (26% of total calories); 10 g fat (2 g saturated; 0 g trans fats); 35 mg cholesterol; 49 g carbohydrate; 15 g protein; 5 g fiber; 670 mg sodium.
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