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November 07, 2015


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Buffalo Irish Coddle

This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to you liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy. (Serves 8)
Buffalo Irish Coddle

1 - 10 oz. Uncured Smoked Buffalo Bacon
1 - 1 lb. Buffalo Brats
2 - tablespoons olive oil
3 - organic onions, sliced ¼” thick and quartered
2 - quarts organic chicken broth
1½ - pound organic baby golden potatoes, sliced
4 - cups organic carrots, peeled and sliced
1 - turnip, peeled and cubed
1 - cup parsley, chopped
2 - teaspoons black pepper
1 - teaspoon salt
2 - teaspoons dried thyme
*Optional - ¼ teaspoon cayenne

1)   In heavy stockpot over medium high heat, heat 1 tablespoon of the oil, and add half of the bacon. Cook, turning once until slightly crispy. Place cooked bacon on a paper bag or paper towel. Repeat with remaining bacon.
2)   Add the brats to the pan, and allow to brown, turning occasionally.
3)   Remove brats, and place on a paper bag or paper towel.
4)   Add remaining tablespoon of olive oil, heat and add onions. Cook for about ten minutes or until tender, stirring occasionally.
5)   While onions are cooking, chop cooked buffalo bacon and cut brats into ½” slices.
6)   Add most of the bacon bake to the pot, reserving a little to sprinkle on top, for garnish. Stir to incorporate.
7)   Add stock to the pot and bring to a full boil. Add vegetables, half of the parsley and seasonings, and bring to a full boil again.
8)   Reduce heat to low, add the sliced buffalo brats, and simmer uncovered for about 45 minutes or until vegetables are tender.
9)   Taste and adjust seasonings to your preference.
10) To serve, ladle desired portions into bowls, covering each with broth, and garnish with remaining parsley and remaining bacon bits.

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