Dublin Coddle Soup
I made this soup to celebrate a friend’s birthday and it was a huge hit! It’s very warming, savory, and delicious. Perfect for this stormy weather we have been having! My husband, Shane, made a fresh loaf of Irish soda bread to go along with it and it was lovely. I had made a large batch of bone broth a month earlier (which I will share with you soon!) so I used that and it made a huge difference in the flavor. If you are able, save the bones from the food you make, stick them in a freezer bag or wrap them in plastic wrap tightly, and every time you have collected a few pound of bones you can make bone broth too!
1 pound bacon strips (choose one with no nitrates or nitrites, we love Belcampo and Applegate)
10 good quality pork sausages (I used pork bratwurst that weighed about ½ lb each)
5 onions sliced into crescents
1 small leek sliced into crescents, white and light green parts only
2 bay leaves
1 tablespoon chopped fresh garlic
10 medium Yukon gold potatoes (try to use organic potatoes-they are on the dirty dozen list) cut into 2-3 medium sized pieces.
10 cups good quality chicken or beef stock, homemade is best!
¼ cup chopped organic parsley
Salt and Pepper to taste
Cut the bacon into medium sized pieces and lightly brown them in a large pot, remove the bacon and set aside reserving 1-2 tablespoons of bacon fat in pan. Add sausages to pan and evenly brown them on all sides, remove from pan, allow to cool and slice in half widthwise. Add the sliced onions and leeks to the pot and sauté until softened, about 6-7 minutes. Add the garlic, bacon, sausage, and potatoes to the pot and stir to combine. Add the stock and bay leaves then bring to boil and reduce to simmer, cover and cook for 30 minutes or until potatoes are fork tender and sausages are cooked through. Add chopped parsley in the last few minutes of cooking, taste for seasoning and add salt and pepper, serve.