Dublin Coddle

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I have created this pressure canning recipe for Dublin coddle so you can have it anytime you want! This coddle features sausage, bacon and potatoes and is the MOST delicious potato soup out there. Shelf stable and ready when you are.

Coddle (stew) comes from Ireland and is a cold weather comfort food for “the working class”. It was created during the famine in the 1700’s as a use of leftovers, generally being potatoes, sausages and “rashers” AKA bacon. The word “coddle” is derived from the French word “caudle” which means gently stew. But…. This is really an “anything goes” soup. Use what you have.

Ingredients and Variations

Meat: Sausages and bacon! I used brats (one per quart). Use the sausage your family likes or what you have on hand. Turkey sausage can also be used if you prefer. Uncured bacon is the best to use in canning.

Vegetables: Gold or red potatoes work best but you can also use russets. Onions, white or brown are both great to use. You can use a red onion, just know the color will be off.

Herbs and spices: Dried or fresh parsley, onion powder, chicken bouillon (if you are using water), salt, pepper, garlic powder and fresh garlic. Use kosher, sea or canning salt, never table salt because your finished product will be cloudy from the iodine in table salt.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.

Dublin Coddle
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Dublin Coddle

5 from 5 votes
Recipe by Jeni Gough Course: Soups, MainCuisine: IrishDifficulty: Medium
Prep time

30

minutes
Processing time

1

hour 

30

minutes
Processing time

75

for pints
Yields

7

quarts
or

14

pints

This Dublin coddle is as budget friendly as it is delicious!

Ingredients

  • 7 7 sausages (I use brats)

  • 6 – 12 oz 6 – 12 bacon, cooked

  • 1 tbsp. 1 bacon grease (reserved from cooking bacon)

  • 7 lbs. 7 potatoes, peeled and diced

  • 2 2 onions, diced

  • 7 cloves 7 garlic, minced

  • 12 cups 12 chicken broth or water

  • 2 tbsp. 2 powdered chicken bouillon is using water *optional

  • 1 tbsp. 1 dried parsley or 2 tbsp. fresh

  • 1 tbsp. 1 onion powder

  • 1 1/2 tsp 1 1/2 garlic powder

  • 2 tsp 2 kosher or sea salt

  • 1/2 – 1 tsp 1/2 – 1 fresh ground black pepper

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • Sear sausages just until cooked around the outside. Set aside to cool. It is important to let the juices redistribute back through the sausage before cutting. Cutting the sausages hot will result in the juices completely spilling out. Slice the sausages after they have cooled for 10 minutes.
  • Dice and cook bacon. Reserve 1 tablespoon bacon grease for this recipe. The rest…. keep it in a jar in your refrigerator, as it has many uses!
  • Let’s make the broth: Sauté onions and garlic in a large pot for 3 minutes, add the broth and all the seasonings. Bring to a boil, cover, turn heat down to a simmer and simmer for 10 minutes,
  • Meanwhile, let’s fill the jars. Quarts – To each jar add: One pound diced potatoes and one sausage, sliced. Divide the bacon between the jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner. Pints – To each jar add: A half pound diced potatoes and a half a sausage, sliced. Divide the bacon between the jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner.
  • Process quarts for 90 minutes and pints for 75 minutes.

Recipe Video

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