Dublin Coddle with Sausage

Prepare the Ingredients

Halve and peel onion. Slice halves into thin strips.

Peel, trim, and cut carrot into 1/2" dice.

Mince garlic.

Peel and cut potatoes into 3/4" dice.

Halve ciabatta lengthwise.

Stem and mince parsley.

Remove Italian sausage from casing.

Cook the Italian Sausage

Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.

Add Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until browned, 3-4 minutes.

Transfer sausage to a plate.

Reserve pan, leaving 1 tsp. oil in pan.

Start the Stew

Return pan used to sear sausage to medium-high heat.

Add onion, carrot, and half of garlic (reserve remaining for ciabatta) to hot pan. Stir occasionally until onion begins to brown, 5-7 minutes.

Continue Stew and Make Garlic Bread

Add potatoes, 11/2 cup water, sausage and any accumulated juices, apple cider vinegar, vegetable base, and 1/4 tsp. salt to pan.

Bring to a simmer, cover, and cook until potatoes are fork-tender, 12-15 minutes.

While stew simmers, place ciabatta halves on prepared baking sheet, cut side up and top with remaining garlic and 1 tsp. olive oil.

Toast in hot oven until bread is golden, 6-9 minutes.

Finish the Dish

Stir peas and parsley (reserve a pinch for garnish) into stew. Cook until peas are warmed through, 2-3 minutes.

Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!