Irish Coddle Soup serves bacon, sausage, potatoes, and onions in a flavorful stew for Saint Patrick’s Day. Cook coddle low and slow for best results.
Every year I look to try something different for Saint Patrick’s Day. I’ve made soda bread, Guinness Beef Stew, even Amber Ale Pretzels. Of course corned beef and cabbage too.
Coddle is just down home goodness. Simple to make for a few or the whole gang.
I prefer to slow cook mine in a cast iron Dutch oven. You can use an electric slow cooker. If you choose to use a slow cooker, don’t skip the steps of browning the meat and veggies. You’ll thank me for it!
First I cook down the bacon. I buy bacon ends for this purpose. Ends contain thick pieces of meat and chunks of fat to render. You can use thick cut bacon equally as well.
Brown the sausage in the bacon fat.
Transfer bacon and sausage to paper towels. Brown veggies in the fat.
Return the meat then add liquids.
Finish in a slow oven for amazing results!
Ingredients
- 1 lb bacon ends or thick cut bacon cut up
- 1 pound pork sausage links
- 2 medium onions roughly chopped
- 6 medium potatoes cut into 1 1/2-inch pieces
- 3 cups chicken broth
- ground pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Fry bacon stovetop in oven safe dutch oven. Remove fried bacon to paper towel.
- Brown sausage in all sides in bacon fat.
- Remove sausage, cool and cut into 1-inch pieces.
- Brown vegetables in the fat. Add cut sausage and bacon. Cover with broth and roast in slow oven 300 degrees for 2 to 3 hours until thoroughly cooked. Season with pepper and parsley.
Notes
Brown sausage whole and uncut to keep from drying out.
