Dublin Coddle

Dublin Coddle

You can listen to us make this soup in . . .

Ep. 3 Magically Delicious . . .

March madness! Go Irish! Coddle with Guinness! There once was a young lad from Dublin. Whose soup was so damn hot you could soak in.


1 lb. of bacon, cut into 1/2 inch pieces
1 3/4 lbs. pork sausages (7 links)
2 tablespoons all-purpose flour
1 can Guinness beer
3 lbs. potatoes, cut into bite-sized pieces
4 small yellow onions, sliced
4 cloves garlic, minced
4 tablespoons parsley minced
4 carrots, sliced
3 bay leaves
4 sprigs of thyme
1 tablespoon pepper
2 teaspoons salt
4 cups chicken stock

Procedure: Cook bacon 15 mins. in Dutch oven on stove, med. heat, prevent burning, remove.
Grill sausages on both sides for 4 minutes, then remove & cut into quarters.
Leaving the bacon & sausage grease in Dutch oven, sauté a 1/3 of the carrots, onions & potatoes for 15 mins. on med. heat with continuous stirring. (After, use a paper towel to soak up any extra unabsorbed unwanted animal grease)
Make a small spot in Dutch oven to whisk flour and Guinness, stir until thoroughly mixed with caramelized layer of potatoes & vegetables.
Top mixture layer with 1/2 the sausage, 1/2 the bacon, 1/2 parsley, 1/2 thyme, 1/2 garlic & 1/3 potatoes, 1/3 carrots, 1/3 onions. Repeat layering with remaining ingred.
Pour chicken stock over coddle & bring to boil on stovetop. Cover & cook in oven for 2 hrs at 300 degrees.

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