We don’t Coddle, we make Coddle

To be perfectly honest, we don't really "Coddle" anyone. I'm sure you have figured that out by now. We do have a fierce love for our family and friends, but the nearest you will get to some over-indulgent pampering from us is our Bavarian take on an Irish tradition. For those looking to diverge from the same ole’ Corned Beef & Cabbage on St. Paddy's Day, here's how we "Coddle!"

Ingredients

• 1 package Bavarian Meats Smoked Bratwurst

• 8 slices thick-cut bacon, cut into 1-inch pieces

• 3 yellow onions, sliced

• 2 tablespoons fresh parsley, minced

• 3 pounds russet potatoes, roughly peeled and diced into large bite-size pieces

• 4 large carrots, peeled, cut into large bite-size pieces

• Salt and pepper, to taste

• 2 cups low-sodium chicken or beef broth

Directions
Preheat oven to 300 degrees.

• Place bacon in a large pot and heat over medium to medium-low until cooked and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

• Add whole Bavarian Meats Bratwurst to the pan and sear for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.

• Remove the pot from the burner and layer onions with a pinch of salt and parsley, bacon, sliced bratwust, more parsley, carrots, potatoes, and then a few pinches of both salt and pepper and the remaining minced parsley.

• Pour broth over top, cover, and place back onto the burner. Bring liquids to a boil before transferring the pot to a preheated oven for 1 hour and 30 minutes or until the potatoes are fork-tender.

• Remove and ladle into bowls with a little broth and serve immediately with crusty bread.

Pro Tip: This is a great time to clean out the fridge of those leftover veggies you said you would "eat later." Yeah, we see you.