Meal Kit
Dublin Coddle with Sausage
and ciabatta garlic bread
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Russet Potatoes
- 8 oz. Carrot
- 8 oz. Italian Pork Sausage Links
- 1 Yellow Onion
- 4 oz. Peas
- 1 Ciabatta
- ½ fl. oz. Apple Cider Vinegar
- 2 tsp. Vegetable Base
- ¼ oz. Parsley
- 2 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories710
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Carbohydrates87g
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Net Carbs77g
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Fat28g
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Protein32g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 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. -
2 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. -
3 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. -
4 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. -
5 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!
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