2½ pounds Yukon Gold potatoes, peeled and sliced ½” thick
Fresh ground black pepper
12 ounces thick-cut bacon (see notes)
6 bratwurst sausages (or bangers if you can find them)
2 large white onions, peeled and sliced into ½” rings
1 (14-ounce) can chicken broth (low-sodium preferred)
2 tablespoons apple cider vinegar
1 cup beer (plus more if needed)
¼ cup minced fresh parsley, divided
- Prepare 25-30 coals for the campfire.
- Lightly oil a 12-inch Camp Dutch Oven and the inside of the lid.
- Layer the sliced potatoes in a shingle pattern on the bottom of the Dutch Oven. Sprinkle the potatoes with about 2 teaspoons fresh ground pepper.
- Cook the bacon in a skillet until crisp. Drain on a paper towel lined plate and set aside. Lightly brown the sausages in the bacon fat but do not fully cook. Set aside.
- Remove all but about 3 tablespoons of the bacon fat and discard. Add the sliced onions to the hot skillet and cook covered for 5-7 minutes stirring once or twice. Remove the lid and add the chicken broth, vinegar and season with black pepper. Bring the onions and broth to a boil. Remove from the heat and carefully pour the onions and broth over the potatoes in the dutch oven.
- Top the onions and potatoes with half the crumbled bacon and half the chopped parsley. Place the browned sausages on top and cover with the lid.
- Place the Dutch Oven over 8 hot coals spread out in a checkerboard pattern. Place 16 hot coals on the lid.
- Cook the coddle for about an hour, turning the pot ¼ turn clockwise, and the lid ¼ turn in the opposite direction every 15-20 minutes to prevent hot spots. Check the casserole to make sure it does not dry out and burn. After an hour add 1 cup or more of your favorite beer to the pot. Continue cooking until the sausages are fully cooked and golden brown – about 45-60 minutes. Continue turning the pot and lid as described above and add new hot coals as needed. You may need to sweep the ashes off the top of the dutch oven before adding new coals.
- Take care when removing the lid to avoid getting ashes in the food.
- Serve and enjoy with a loaf of crusty bread to soak up the broth.
- Be sure to check the finished dish before adding salt. I used nitrate-free applewood smoked bacon which is a little less salty overall.
- Salt-free chicken broth is also a good choice if you can find it.
- To cook the Coddle in the oven, lightly grease a dutch oven or covered casserole dish. Preheat oven to 325 degrees and bake covered for 1.5 hours removing the lid for the last 45 minutes or so.
- A 12-inch Camp Dutch Oven holds 6 quarts
Original recipe and more pictures visit: Dublin Coddle @ savingdessert.com