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Savory Skillet Dublin Coddle Recipe with Easy Maple Dijon Glaze

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A comforting Irish-inspired skillet meal featuring sausages, potatoes, and onions glazed with a sweet and tangy maple Dijon sauce. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 large sausages (preferably Irish-style or bratwurst), sliced into 1-inch pieces
  • 4 medium Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
  • 2 large onions, thinly sliced (yellow or sweet onions work best)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth (use vegetable broth for vegetarian option)
  • 1 tablespoon olive oil or unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs (about 3-4 sprigs)
  • 3 tablespoons pure maple syrup (grade A amber recommended)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and smoked paprika until smooth. Set aside.
  3. Heat olive oil or butter in a large oven-safe skillet over medium heat. Add sliced sausages and cook for 5-7 minutes until browned on all sides. Remove sausages and set aside.
  4. In the same skillet, add sliced onions and cook for about 5 minutes until softened and slightly caramelized. Add minced garlic and stir for another minute until fragrant.
  5. Remove skillet from heat briefly. Layer half the potato slices over the onions, then add the browned sausages on top. Follow with the remaining potatoes.
  6. Pour chicken broth over the layers, sprinkle with salt and pepper, and tuck thyme sprigs into the mixture. The broth should come about halfway up the potatoes.
  7. Brush half of the maple Dijon glaze evenly over the top layer of potatoes and sausages.
  8. Cover skillet with foil or a lid and transfer to the preheated oven. Bake for 30 minutes.
  9. Remove the cover, brush with the remaining glaze, and bake uncovered for another 15 minutes until potatoes are tender and the top is golden.
  10. Check that potatoes are fork-tender and the glaze is sticky and caramelized. Tent with foil if the top browns too quickly.
  11. Remove thyme sprigs, gently stir, and serve warm straight from the skillet.

Notes

Use Yukon Gold potatoes for best texture. Browning sausages adds flavor and texture. Brush glaze twice for a sticky, caramelized finish. If glaze burns, lower oven temperature or cover with foil. For vegetarian version, substitute sausages with smoked tofu or plant-based sausages and use vegetable broth. Check labels for gluten-free options. Leftovers store well refrigerated for up to 3 days and freeze well.

Nutrition

Keywords: Dublin coddle, skillet recipe, maple Dijon glaze, Irish comfort food, sausage and potatoes, easy weeknight dinner

Find it online: https://avabake.com/savory-skillet-dublin-coddle-recipe-with-easy-maple-dijon-glaze/