Dublin Coddle

Happy St Patrick's Day! This Dublin Coddle is a traditional Irish stew featuring sausages, bacon, onions, and potatoes simmered in a flavorful broth. It's a beloved comfort food, perfect for chilly evenings or a satisfying meal any time.
Made with:
Bratwurst
20 minutes 3 hours 45 minutes 4 hours 5 minutes
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Ingredients:
  • 1 lb Polidori Bratwurst
  • 8 strips  thick-cut bacon, cut into 1-inch pieces
  • 2 tbsp butter
  • 2 yellow onion, chopped
  • 4 garlic cloves
  • 1 cup chopped green onions, plus more to garnish top
  • 1 cup Stout beer
  • 1 tbsp fresh thyme
  • ¼ cup chopped Italian parsley
  • freshly ground black pepper, to taste
  • kosher salt, or to taste
  • pinch of cayenne
  • 3 lbs Yukon Gold potatoes, peeled and halved
  • 4 cups chicken broth
Directions:
  • Cook bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes. Add butter, onions, and a pinch of salt, and cook until onions are soft and translucent. Add garlic and green onions, and cook, stirring for 2 minutes.
  • Pour in beer, raise heat to high, and cook, stirring occasionally, until it has reduced by about 75%. While the beer is reducing, season with thyme, parsley, black pepper, salt, and a pinch of cayenne. Once the beer has reduced, add potatoes and broth and bring to a simmer.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Prick sausage on both sides, and add to the pot on top of the other ingredients.
  • Cover and place the pot into the preheated oven. Cook for about 2 1/2 hours. Remove the lid, and continue cooking uncovered for about 1 more hour
  • Remove from oven and garnish top with green onions, if desired. Serve!

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Chorizo Ramen

This Chorizo ramen is a flavorful fusion dish that combines the rich and smoky taste of chorizo sausage with the comforting elements of traditional ramen noodles. The spicy and robust profile of chorizo adds a unique twist to the classic ramen experience, creating a deliciously satisfying bowl of noodles.
Made with:
Chorizo
15 minutes 35 minutes 50 minutes
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Ingredients:
  • 1 pound Polidori Chorizo
  • 2 tbsp butter
  • 8 oz. mushrooms
  • ½ cup dry white wine (I used cooking white wine)
  • 3 cloves garlic
  • 6 cups low sodium chicken broth
  • 2 tsp low sodium soy sauce
  • 2 tsp hot sauce (I used Frank's hot sauce)
  • 2 tsp honey
  • ¾ tsp sesame seed oil
  • 2 (3 oz.) packets instant Ramen noodles
  • 6 leaves Bok Choy
  • ¾ tsp EACH: onion powder, mustard powder
  • ¼ tsp ground ginger
  • 1/8 tsp white pepper
  • 1 pinch red pepper flakes
  • 1 Soft boiled eggs
  • Green onions for serving
Directions:
  • Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
  • Unpack the Chorizo and break it up in a pan until fully cooked.
  • Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
  • Add the butter and garlic and cook for 2 minutes.
  • Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving
  • Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chorizo. Simmer until the noodles are done, about 3 minutes.
  • Transfer to serving bowls and top with green onions and a soft-boiled egg.

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Andouille Sausage Gumbo

EatingWell
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Made with:
Andouille Sausage
10 minutes 20 minutes 30 minutes
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Scale this recipe:
Ingredients:
  • 1 lbs Polidori Andouille Sausage
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tsp Revolution Barbecue Pinche Gringo Adobo Rub
  • 2 tbsp all-purpose flour
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  • 1 bunch scallions trimmed and sliced (optional)
Directions:
  • Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
  • Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
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