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Triple Pork Irish Coddle Style Cassoulet

What is your idea of the perfect mash up? This dish is a mash up of Dublin Coddle + Cassoulet, minus the time it takes to make either one of those classics.


1/2 pound Bacon

4-8 Mild Pork Sausages, Irish Bangers or other pork sausages of your choice

2 15oz cans white beans of your choice, drained -or- 1/2 pound of beans prepared from dry*

1 1/2 cups Chicken Stock

1 medium to large White Onion, rough chopped

2 medium Carrots, rough grated

2 stalks Celery, chopped

1/4 cup Parsley, chopped

1/2 cup Pork Panko

*I cook 1/2 pound of dry cassoulet beans with 2 1/2 cups of water + 1 teaspoon of sea salt in my Instapot. Cook on high pressure for 1 hour and 20 minutes, allowing 20 minutes extra for natural pressure release.


  • Preheat oven to 350.

  • In a blender, puree 1/2 cup of drained beans with chicken stock and set aside.

  • Cut up bacon and render out fat over medium heat in a large oven safe skillet or Dutch oven.

  • When bacon is crisp, remove from skillet leaving rendered fat behind.

  • Brown pork sausages in rendered bacon fat. Brown slowly over medium heat removing from pan before skins split.

  • Drain fat drippings from skillet then return 3 Tablespoons of the fat back into the skillet.

  • Sauté onion, carrot and celery in skillet over medium low heat until soft but not brown.

  • Cut heat and stir in beans, reserved bacon and chopped parsley.

  • Pour chicken stock mixture over all and nestle browned sausages into beans.

  • Roast in the oven for 30 minutes.

  • Remove from oven and set oven broiler to high.

  • Sprinkle pork panko over all and place under the broiler for 5-7 minutes until browned and crisp.

Makes 4-8 servings

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