Irish Coddle
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 7 slices of uncured bacon, cut into squares
- 3⁄4 lb chorizo sausage, halved, then cut into 1/4-inch slices
- 1 medium red onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon ground black pepper
- 2 lbs small red potatoes, quartered
- 1 3⁄4 teaspoons chopped fresh rosemary
- 3 cups chicken stock
- 2 cups vegetable stock
- 4 ounces sam adamsboston lager beer
- 1⁄2 cup Guinness stout
- 2 tablespoons brown sugar
- salt
directions
- In a large soup pot over medium heat, render the meat until bacon is crisp.
- Remove meat and set aside.
- Sweat potatoes.
- Add onions and sweat for 30 seconds.
- Add garlic and sweat for 30 seconds.
- Deglaze pot with stock.
- Add pepper.
- Reduce heat to low and simmer until potatoes are tender, about 25 minutes.
- Just before serving, add remaining ingredients.
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RECIPE SUBMITTED BY
Ellen Duffy
Manchester, New Hampshire
My favorite thing about cooking is that it inspires the exchange of information and ideas; everyone on this planet can find common ground within the topic of food, because we all eat it!
I take any opportunity that I can to learn more about a person or culture through food. Each time that I find an unfamiliar ingredient, whether at a farmers' market or an ethnic grocery, I ask questions, do research and find out whatever I can. More often than not, I end up embarking on a journey that leads me to newfound knowledge of another way of life, and people who I would never have known or had the chance to talk with. Then I share my food and story with others. For me, nothing compares with that experience. Food inspires learning and connects all of us.