Traditional Dublin Coddle One Pot Recipe

Ideal for St. Patrick’s Day celebrations and honestly any time a hearty, comforting soup is desired.  Simple to make and all ingredients play so nicely together.

Ingredients

—1 PK (6 Links) Queen City Sausage Smoked Sausage.  Sliced

—1/2 LB. Think sliced bacon.  Chunked

—2 Large Onions.  Sliced

—2 Lbs Yukon Gold potatoes.  Small size quartered.  Left the peel on.  Optional

—1 Bottle Guinness beer

—2 Cloves of garlic.  Minced

—4 Cups Chicken stock

—Salt and pepper to taste

—Chopped parsley

—Spinach for garnish

—2 OZ Olive oil

Directions

  1. Large Dutch oven.  Medium-low heat.  Add the bacon to crisp

  2. Add the sausages to brown just before the bacon is finished.  Then remove both and set aside

  3. Add the onions to the pot to lightly brown.  Add olive oil

  4. Add the potatoes and blend well with the onions

  5. Add the beer.  Stir.  Add in the broth

  6. Bring to a boil and immediately reduce to low to a gentle simmer

  7. Add back in the bacon and sausages

  8. Add salt and pepper.  Cook for about 40 minutes or until the potatoes are soft

  9. Garnish with parsley and or spinach to add some green to the mix

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COMFORTING SAUSAGE AND CHICKEN DUMPLINGS