Cuisine: Irish
Serves: 6
  • 1 lb pork sausage, cut into 1" pieces
  • 3-4 slices bacon, cut into 1" pieces
  • 2 lb baby potatoes, quartered
  • 3 carrots, cut into 1" pieces
  • ½ cup Guinness
  • 1 tbsp blasamic vinegar
  • 4 cups broth (I used chicken broth)
  • 1 large handful of fresh parsley, chopped
  • Grated aged cheddar to garnish, about 6 tbsp
  1. Cook bacon in your soup pot until most of the grease has been rendered.
  2. Remove all but 1 tbsp of bacon grease and add sausage, cooking until nicely browned.
  3. Add onion and cook until softened.
  4. Add potatoes and carrots and stir to coat with all those juices.
  5. Deglaze with Guinness.
  6. Add your splash of balsamic vinegar.
  7. Stir in broth
  8. Season to taste as a lot will depend on existing seasonings in your sausage and broth.
  9. Bring to a simmer and continue cooking until the vegetables are tender.
  10. When ready to eat, stir in parsley and simmer for another couple of minutes.
  11. Ladle into soup bowls, sprinkle with cheese and dig in
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/soups/dublin-coddle/