Dublin Coddle


  • 1 pound bacon, sliced
  • 2 pounds pork sausage links
  • 2 onions, peeled and sliced
  • 2 cloves garlic, whole
  • 4 large potatoes, thickly sliced
  • 2 carrots, thickly sliced
  • 1 bouquet garni (bay leaf, tarragon, whole cloves, whole peppercorns; see Procedure step 8)
  • Black pepper
  • Apple cider (about 4 cups)
  • Chopped parsley for garnish


  1. Separate bacon into slices and place them side by side in a large frying pan. (The bacon may be cooked in batches.) Fry over low heat, turning once, until crisp. Drain bacon grease from pan before cooking another batch.
  2. Drain the pan and wipe most of the bacon grease out with a paper towel.
  3. Place sausages in the pan to brown (again, the sausage may be browned in batches).
  4. Place bacon and sausages in a large pot.
  5. Drain frying pan again, wipe it with a paper towel, and add the sliced onions and garlic cloves, cooking them over low heat until the onions are softened.
  6. Add onions and garlic to the bacon and sausage in the pot.
  7. Add the thick slices of potato and carrot.
  8. Make a bouquet garni: In a 3-inch square of cheesecloth, place 1 bay leaf, ½ teaspoon tarragon, 2 whole cloves, and 2 whole peppercorns. Tie with twine, and place in pot.
  9. Cover everything with apple cider (or apple juice).
  10. Cover, and simmer 1½ hours over medium-low heat. The soup should not boil.
  11. Serve, garnished with a sprinkling of parsley and black pepper.
Serves 8 to 10.
The Irish are known for their rich, dark beer, called stout. The most famous and widely known brand is called Guinness. Tea is another popular beverage. It is served with scones, probably the most popular snack in Ireland. "Fish and chips," or battered and fried fish served with French fries, is also very popular.


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