Irish Coddle with Bone Broth Collagen ☘️🥘 A hearty, traditional Irish dish, but with a little upgrade—bone broth collagen for extra nutrients! This dish is rich, comforting, and slow-baked to perfection.
Ingredients:
- 4 slices bacon, chopped •
- 4 sausages (Irish bangers or bratwurst), cut into chunks
- 1 tbsp flour
- ½ cup Guinness beer (optional, adds depth)
- 1 cup water or low-sodium broth 2 large potatoes, peeled & chopped
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 scoops bone broth collagen
- Salt & pepper, to taste
Instructions:
1️⃣ Cook the Bacon & Sausages:
- In a Dutch oven or oven-safe skillet, cook bacon over medium heat until crispy. Remove and set aside.
- In the same pan, brown the sausages in the bacon fat, then remove.
2️⃣ Make the Sauce:
- Stir in flour and let it cook for 2 minutes.
- Slowly whisk in Guinness and water/broth, scraping up any browned bits.
- Add garlic, thyme, bay leaf, and 2 scoops of collagen, stirring until dissolved.
3️⃣ Assemble & Bake:
- Add potatoes, onions, sausages, and bacon back into the pan.
- Cover and bake at 375°F for 1 hour, stirring halfway through.
4️⃣ Serve & Enjoy:
- Remove the bay leaf and serve with crusty bread or mashed potatoes.
