Ep. 3 Magically Delicious

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Published date: 
Sunday, March 26, 2017 - 5:00pm
Produced for (Program name): 

Dublin Coddle



1 lb. bacon, cut to 1/2 inch

1 & 3/4 lbs. pork sausages

2  tablespoon all-purpose flour

1 can Guinness beer

3 lbs. potatoes, cut to bite-sized

4 small yellow onions, sliced

4 cloves garlic, minced

4 tablespoons parsley minced 

4 carrots, sliced

3 bay leaves

4 sprigs of thyme

1 tablespoon pepper

2 teaspoon salt

4 cups chicken stock



Cook bacon for 15 minutes in a Dutch oven on the stovetop, at medium heat, stir to prevent burning, remove.

Grill sausages on both sides for 4 minutes, then remove & cut into quarters.

Leaving the bacon & sausage grease in Dutch oven, sauté a 1/3 of the carrots, 1/3 onions & 1/3 potatoes for 15 minutes on medium heat with continuous stirring. After, use a paper towel to soak up any extra grease.


Make a small spot in Dutch oven to whisk flour and Guinness, stir until thoroughly mixed with sauteed layer of potatoes & vegetables.

Top mixture layer with 1/2 the sausage, 1/2 the bacon,  1/2 parsley, 1/2 thyme, 1/2 garlic  &  1/3 potatoes,  1/3 carrots, 1/3 onions. Repeat layering with remaining ingredients. Pour chicken stock over coddle & bring to boil on stovetop.

Cover & cook in oven for 2 hrs at 300 degrees. 




Irish Soda Bread



3 cups flour

1  3/4 teaspoons kosher salt

1  1/8 teaspoons baking soda 

2 1/4 cup  lowfat cultured buttermilk, well shaken 



Preheat oven to 450 degrees.

Slide oven rack into middle position and line the 10" Dutch oven with a sheet of parchment paper. 

Combine flour, salt and baking soda in large bowl & whisk well.

Stir in buttermilk with a wooden spoon until dough is fully moistened and no pockets of flour. (It will be lumpy) 

(For rustic loaf - stop folding as soon as dough comes together. For extra-chewy - fold dough additional 20 sec.)

Scrape dough into parchment lined Dutch oven & smooth into rough boule-like shape.

Score deeply in quarters with a sharp knife.

Cover pan and bake for 45 min, til golden brown. Remove lid and continue baking, 15 min longer, til darker brown.

Lift out of pan by parchment, place on cooling rake, let rest for 15 minutes.



Brian, Tave


Baker Dan