Dublin Coddle

Corey and Tyler needed to make this for Scouts today on St. Patrick's day and mmmmm did it turn out good. This is obviously our version, what with the bratwurst instead of Irish pork sausage, but it's still going to be a nice new addition to our menu around here!



1 1/4 pounds bratwurst
1/2 pound bacon
5 - 7 Cups water
3 chicken bouillon cubes
8 medium red potatoes
1 large onion
salt and pepper
1/2 Cabbage

Cut the bacon into 1 inch squares. Bring the water and bouillon cubes just to a boil in a stock pot that has a well fitting lid. Add the sausages (whole) and the chopped bacon and turn down to a simmer for about 13 minutes, covered.

Remove the bratwurst from the broth. Slice the bratwurst into bite sized pieces. Return to broth.

Cut potatoes into bite-sized pieces with the skin still on. Large chop the onion. Add to broth. Add more water if necessary to cover all the ingredients.

Generously season with salt and pepper. (I use something like this McCormick Peppercorn Medley.)

Cover and simmer on low for an hour to an hour and a half, or until potatoes are tender.

Meanwhile, shred (like this) about half of a cabbage and steam for 10 - 15 minutes over boiling water. Salt if desired and serve in stew.