As an Irish woman from Dublin and who makes Coddle regularly, the white coddle is the more popular one. Loads of potatoes that melt to make a tasty soup, loads of sausages, bacon, Spanish onions (white), parsley, thyme, salt, pepper, stock cube (vegetable) . Leave to simmer on the stove for a couple of hours. If you make a big pot of coddle, it even tastes better the second day and can also be frozen. Hops you don't mind me telling you about the traditional one. Coddle was know as a poor man's stew. Anyway, I love your vlogs, they are funny and very informative. XX's from 🇮🇪 🇮🇪 Ireland.

@user-un3wp2kg5f

2 ай бұрын

Yes yes indeed Mrs thank you, not listening to this American eejit

@gaelicd8328

2 ай бұрын

As an Irish man and not from Dublin, I agree with how coddle is presented in de capitol. Even if it tasted ok, the very sight of a pale sausage put me off. Browned cooked sausage was always good for me 🇮🇪 from the real capitol 😊

@melissamessmer6544

2 ай бұрын

​@@gaelicd8328pale sausage 😅😅😅

You're the Guinness bottle of your Dublin coddle, Chef John.

@gerardodwyer5908

Жыл бұрын

Dining on at this food offering in the wee hours, more like the Guinness "boddle of his Dublin coddle".

@anitajinfla9762

Жыл бұрын

🤣.. Good one!

@rcordiner

Жыл бұрын

Weak

@monkeytennis8861

Жыл бұрын

🤮

@klausmoritzpeitzsch690

Жыл бұрын

the stout in the stew makes Murphy sad :-(

Brooooo the braise to the bake is geniusssssssss

I genuinely laughed out loud at "I couldn't fit them (the sausages) in there the way I wanted... So I did what any great chef would do, and I gave up". 👌🏻😂

@misugita

Жыл бұрын

You have to pick your battles sometimes... 😊

@werebitch1313

11 ай бұрын

I have a friend whose favourite chef is a very obviously gay man, & let me tell you: that man would NOT give up getting the sausages in there the way he wanted!

@ellenlyons4090

2 ай бұрын

My Mum used to cut them in big chunks it works.

@jiffjiffernson7292

Ай бұрын

I despise his cloying false intonation

I made a version of this but turned some of the bacon fat into a rue which helped it get really thick. I also added cabbage and carrots which really helped.

@idoc-2

Жыл бұрын

*roux*

@ianmackenzie686

Жыл бұрын

The cabbage addition is an excellent idea and certainly Irish-izes the stew more.

@pl7868

Жыл бұрын

@@o.e.lawrence4198 Lmao um for me reading comment's is thought provoking and the NYT does come up with the good stuff at times hey

@MS-mv7zi

Жыл бұрын

@@o.e.lawrence4198 See, I don't mind if you added one or two things to suit your taste, but when you write a comment changing at least half of the recipe, you should just go write your own. I always see these recipes with "it was too sweet, so I reduced the sugar down 75%, switched the spices for these other spices, didn't add butter or nuts, and doubled the eggs," and it's just like, why even comment? I can understand that lady's frustration, because I, too just want to know if the recipe is any good on it's own.

@sumduma55

Жыл бұрын

@M S my favorite is when they talk about all the substitutions and changes they made then claim the recipe isn't any good and no one should try it.

This is one of those dishes that tastes even better when you warm it up the next day. Had it for breakfast with a couple eggs and a piece of toast. Delicious!

@scottkirby8204

Жыл бұрын

Couldn't agree more. I thought it was very good the night I made it, but warming up some of the leftovers the next day? OMG. The flavors had married so well, I couldn't believe the depth of flavor in that broth. I have to confess, I made one substitution... instead of all pork sausages (I normally don't eat a LOT of pork) I used about 1.5 pounds of pork sausage and a pound of hot turkey sausages (Jenny-O brand). I did use all of the bacon (about 12 oz. total) and stuck to the recipe in every other respect. This was so good, I may have to make it again. But I may add something to create a thicker sauce. Maybe make a roux with the cooked bacon & onions before adding the Guinness, etc. Many thanks to Chef John for this delicious dish.

@ANomadOverseas

5 ай бұрын

I'm from Dublin, born and bred, and have done similar many times, our version is different to this but that's OK, would often get some toast with real butter with a dollop of coddle on top. To be honest I never even thought of adding in an egg but thanks to your comment it's now on my list of things to do hehehe. Honestly, thanks for the tip, very much appreciated.

@colonelturmeric558

Ай бұрын

Yes!! Just like a good old beef or lamb stew with suet dumplings🤤🤤

@4wheelliving132

Ай бұрын

I've been smoking a lot of things for the last 3 or so years and I've found out almost everything taste better a day or 2 after you smoke it. If I'm making something for guests I'll always do it a day early

@deanomcevoy

Күн бұрын

I love coddle but with eggs ? no way bro saying that Il give everything a try hopefully I remember next time I’m having coddle and I’ll get back to you 😂

Coddle normally looks horrendous (particularly if you don't brown the sausages first, which I don't do), but it's extremely delicious. There are countless variations too, so lots of people will get high and mighty about it and insist their recipe is the "real" or "authentic" one (plenty of examples under this post), but really they're all valid. This one looks great!

@injectilio

Жыл бұрын

@rhyso Right about that. I was shocked that there was no cider or anything apple in the broth.

@jamescanjuggle

Жыл бұрын

if ya cant distinguish the bog from the coddle its not authentic

@injectilio

Жыл бұрын

@@jamescanjuggle One too many negatives in there bud.

@Kiangaf

Жыл бұрын

Everyone thinks their coddle is the best. Had many a pub debate on the issue. There is always carrots in our family's recipe but some people don't put them in.

@thatsmoelikeit

Жыл бұрын

They aren't all valid anyone that puts oxtail soup in theirs are just wrong, same with stout. It's just stock, or maybe as a chest a pack of potato soup.

I made this for a couple St. Patrick’s Day get-togethers, and people still talk about it. It really is a delicious stew.

@antonboludo8886

Жыл бұрын

Everyone was Irish!

@notahotshot

Жыл бұрын

​@@cathalodiubhain5739 Chef John did no such thing.

@cornflake6877

Жыл бұрын

Wow cool, too bad it isn’t actually coddle and it’s nothing like what people actually make. It’s an entirely different dish, as if you put ketchup and cheese on bread and said it’s pizza because it has similar ingredients

@scotty2tone

Жыл бұрын

@@cornflake6877 chef John said he sacrificed authenticity for it to be actually good. How do you make coddle?

@cornflake6877

Жыл бұрын

@@scotty2tone yes I completely agree - it’s much better than coddle because coddle is gross. But don’t call it coddle if it’s not lol

This was delicious. I woke up this morning wanting to try this recipe. The hubby and I ran to the grocery store and picked up everything needed to make this. They only had Guinness Extra Stout, so that is what I had to use. And because we both love cabbage, I added a roughly chopped small head of cabbage the last hour. Everything else was as written. We are definitely looking forward to the leftovers.

My mother, born in Ireland, called them scallions! I'm going to try this. thanks

@wraynephew6838

Жыл бұрын

in Jamaica we also call green onions scallions

@mariancahill9448

Жыл бұрын

Yes in Ireland they're scallions. I didn't know that scallions and spring onions were the same thing until I was embarrassingly old.

@djcheckmate1

3 ай бұрын

Jamaica and Ireland have a long history, 25 percent of people in Jamaica have Irish heritage.

@user-sp6jk3zz5b

2 ай бұрын

They are generally known in the US as scallions but we sometimes just say green onions I think the English are about the only ones who call them spring onions

@detectiveh7399

Ай бұрын

In Scotland we call them sybies

I hear sausage, potatoes, and stew, and I'm *there*, baybee! It's cold and miserable where I am right now, with winter see-sawing between its nastiest variables every day, so this is absolutely going on the menu next week. Looks like the perfect comfort food.

@patrickcannady2066

Жыл бұрын

If you like this you’ll love Alsatian Choucroute Garnie…

You're right about the fat. My grannie would be in a state of shock if she saw me discarding the fat of, say, a chicken. She came from a tiny village in Poland where the fat was a delicacy and to be stored well during the cold winter months.

@pacochawa2746

Жыл бұрын

And it still is in my house...

@misugita

Жыл бұрын

Sounds like your Grandma is a smart lady! Chef Michael Ruhlman penned a whole treatise about it called _The Book of Schmaltz_ and it was very interesting.

@the-chillian

Жыл бұрын

Chef John probably didn't discard it either, just skimmed it.

@choughed3072

Жыл бұрын

My grandad was the youngest of 14 kids in a working class family who was born right in the middle of ww2 (not great) and he has given me a fair few wacks around the head for throwing perfectly good food away like fats and juices etc. I do the same now with my own kids (less hitty though) which I hope will make them see sense.

@lcaryfrog

Жыл бұрын

“Less hitty though”😆

That Irish pride of seeing us mentioned on Chef John

@amcgowan1970

Жыл бұрын

I'd have to take credit for that. I caught him at a quiet moment on Twitter and we had a little chat about it. I dared him but I secretly knew he couldn't make the original where the sossies aren't fried 🤣

@bobdonovan34

Жыл бұрын

aye

@markirish7599

Жыл бұрын

🇮🇪❤️🇮🇪

@ZEROmg13

Жыл бұрын

Erin go Bragh

@user-un3wp2kg5f

2 ай бұрын

What exactly???

Just finished eating this, no changes made to the recipe either! It was excellent! Thank you Chef John.

Just made this and was absolutely struck speechless by how rich and delicious it was. Incredible stew.

Everyone does corned beef and cabbage for Paddy's day, Irishman here, lump of back bacon, chopped green cabbage, black pepper, boil, cook potatoes, YR sauce and done. Happy St Patrick's day!

The cayenne addition reminded me of my fave Irish food joke. 'How do you describe Irish food? It's a lot like English food, but less spicy' :)

@peggyward3573

Жыл бұрын

🤣🤣🤣

@StimParavane

Жыл бұрын

Never heard that before. Excellent. And I'm half Irish.

@BiggusNickus

Жыл бұрын

Yeah, sounds about right. At least their beers are tasty :)

@2learn4ever

Жыл бұрын

I'm 100% Irish, and I never heard that before. Must be one of those new made up old jokes! 😀

@dub4life26

Жыл бұрын

@@2learn4ever isn't it great in those new age of PC cancel culture and bending over backwards to save even one person from being offended paddy bashing is still alive and well and seemingly acceptable? BTW, beans on toast doesn't constitute a meal nor is is anything other than bland. All the English seem to know about Irish food is Irish stew and soda bread. Amazes me

"which I transferred into a bowl, so it looks homemade..." haha! Chef John, you sir are a gentleman and a scholar! 🤣

How could this _not_ be the world’s greatest food … sausages, potatoes, bacon, onions, & garlic, served with bread!

Made MY mouth water. and the Irish half of my genetics experienced a strong whiff of homesickness and nostalgia for evenings at the pub that I've never had in this lifetime. Must be a past life memory you stirred up for me. Thanks. 😃

I made this per the instructions and it was a big hit. Really savory broth and the potatoes were truly something special. Thanks Chef John.

I traditionally host a small dinner party on St. Patrick's Day and have ALWAYS served corned beef and cabbage w/Soda Bread, but last year I changed things up a bit and made the Cheddar w/Spring Onions Biscuits instead. This year, I found this recipe and decided to serve it instead, despite not having time to try it out ahead of time and thereby doing the biggest dinner host no-no of using guests as lab rats for a new recipe. I had a bit of anxiety about the stew, but I followed the recipe and it turned out AMAZING!! The broth, especially, is just incredible. My original plan was to serve the stew with the biscuits, but I found Chef John's recipe for Irish Beer Cheddar Puffs and decided, what the heck, in for a dime in for a dollar and tried that recipe too, along with the delicious spread for the puffs. We were only a party of 3, but we ate 10 of the 14 Puffs and found that the Puffs are excellent for dipping into the stew broth or even submerging a puff into the stew and eating it as a dumpling. Every one went back for a second serving, so despite taking a risk, dinner was a success!

Irish = Kings! Heroes!

Hi Chef John, As a Dublin man I’m delighted to see you browning the bacon and sausages. We used to hate eating coddle because of the colour. Your version is way better. I’m going to make your recipe from now on. Happy Saint Patrick’s Day from Ireland.☘️

@cornflake6877

Жыл бұрын

Sad that you’re absolutely going up this chef’s hole for making an entirely inauthentic recipe

@janetpendlebury6808

Жыл бұрын

@@cornflake6877 That is what is good about recipes, you can alter them to make them more suitable for yourself, if he likes it with browning the sausages first what is wrong with that?

@tomobrien5795

Жыл бұрын

As a Dubliner ☘️ myself, we had coddle quite frequently, but due to the paleness of the sausages and the bacon, I could only ever eat it heavily dosed with brown sauce.

@yermanoffthetelly

Жыл бұрын

​@@tomobrien5795 Goodall's Worcestershire Sauce for me but yeah, nothing wrong with trying a new take on something, this looks damn tasty - from another Dub!

@eatiegourmet1015

Ай бұрын

@@cornflake6877 Would it make you happier if the OP simply did not refer to it as "Dublin Coddle"? Perhaps it could be called "Sausage and Potato Stew".

I’ve made this so many times! It was the first thing I used my camping Dutch oven for. It’s become my go to for large groups when the weather calls for something warm

I'm glad you said that this isn't traditional Dublin coddle because my mother is from Dublin and coddle was one of our main staples when we were kids and it never looked like this.

Made this last night and it was amazing!! Even though we love, corned beef and cabbage, my husband said he would rather have THIS for St. Patrick’s Day💚

“I did what any great chef would do - I gave up”. Hilarious!

Who on earth is not a fan of the world's most amazing combination of sausage and potatoes...? Thank you, Chef John, for bringing to bear your most experienced Dutch Oven, and for not keeping with tradition as the thought of the original Coddle of a slowly simmered boiled stew sounds less appetizing than a stew should...

@LRon-ef7ni

Жыл бұрын

And bacon!!

@alexisgrunden1556

Жыл бұрын

Crazy people, that's who.

@LRon-ef7ni

Жыл бұрын

@@changthao4875 I’m also Asian. There’s flavor in the sausage and bacon. To me, this is comfort food.

@quack437

Жыл бұрын

Im irish chef johns dish looks delicious but the original coodle looks and tastes disgusting

@monkeytennis8861

Жыл бұрын

Calm down

To me, this is one of your best most flavourable recipes yet!..thanks so much.

I made this last year for the first time. We loved it, and I was dreaming of it recently. Can't wait to make it again!

Hahaha... the spouse and the pub, and the guzzler enjoying the meal later... is a fairytale John

Yum. I’m making this tonight with a cold Guinness. Update: I found fresh Irish pork sausage at Trader Joe’s today.

@itsjohndell

Жыл бұрын

Trader Joe's where??

@Marcel_Audubon

Жыл бұрын

thanks for the update, we were all losing sleep over it

@emopower267

Жыл бұрын

Thanks, I would’ve never thought of Trader Joe’s. I actually appreciate your update. 🤷‍♀️

@TheNeuroticjetfan

Жыл бұрын

I love Traders!

@dmka12

Жыл бұрын

Room temp Guinness would work as well :)

We Irish call them "scallions" not "spring onions". My mother always made this version , but used "back bacon" which doesn't seem to be available in the USA for some reason. it was traditional "Monday" meal, made up of what wasn't used for cooked Saturday Breakfast/Sunday Lunch.

@jassonsw

Жыл бұрын

Yes my mum always said scallions back in the day.

@possumguts

Жыл бұрын

theyre called spring/green onions in some parts of ireland, and back bacon is available in the usa

@jasminebed9408

Жыл бұрын

Back bacon is sold as Canadian Bacon in the US.

@Kitkatty1313

Жыл бұрын

I always heard them and referred to them as scallions as well. I hear green onions more often these days.

@quack437

Жыл бұрын

Scallions were im from aswell

I'm a simple man, when I see Chef John cook, I find myself salivating.

My local pub in Dublin used to serve free coddle to the patrons on a Friday during winter. Was fantastic.

Was looking for something this St. Patrick's day, perfect timing!

@carolbutler6932

Жыл бұрын

He had me at the Guiness!

@itsjohndell

Жыл бұрын

You know the idea that Corned Beef and Cabbage is tradional on St.Patricks in Ireland isn't true. An Irish-American thing. Some may do that but the real tradition is Irish Lamb Stew. Chef John has a killer video on that. Lamb is kind of hard to come by in the US so when they have boneless legs on sale I schmooze the butcher into cubing it for me. Use what I need and freeze the rest.

I made this tonight and cut back on the potatoes so I could add carrots. This is amazing. The brats were juicy, veggies tender and the broth was very flavorful. I will definitely make this again.

I love to cook... and this recipe mesmerized me! Thanks Chef John!

I love every single thing that goes into this dish.

Love your comment about skimming fat from a century or more ago. Like your comment, they probably never tossed anything out. Great recipe. We have Irish around here and can find Irish bangers. And your story about the husband (usually) coming home late from the pub is a good one.

You actually managed to make coddle look appetising, good job.

Came out AWESOME!!

One of my favorite channels. Love your clear instruction and dry sense of humor !

My mouth is already watering. I have a great local source for Irish bangers and always have some of that “unnamed “ stout on hand so am definitely making this for St Paddy’s Day. Thanks for the recipe and as always, very enjoyable demo!

I made this for the first time last night - in an instant pot, because my Dutch oven was otherwise occupied. I was a bit worried about the results initially because I didn't have fresh thyme, so had to use dried. and not baking for the final hour meant that it did not gain color or reduce in the same manner. I adjusted with a bit of cornstartch slurry, and the result was phenomenal. My girlfriend was absolutely floored by how flavorful and complex the stew was. I'll be making this again for St. Patrick's day - perhaps with some cabbage added, and this time using the dutch oven!

Dublin Coddle was introduced to Dublin by the troops of King William 3rd or commonly known as King Billy. It is still popular in Scotland called Stovies. In the Flemish area of Belgium and Holland, and South Africa it is called Stoofvlees.

This was tasty, will make again

Anything with 'Guinness' is gonna be great. It's my absolute favorite beer/stout🥴

I`m Irish and always stirred away from Traditional Coddle. The version looks completely delicious

You never fail to make me smile. And I love your recipes. Thanks for a new twist on St. Patrick’s day.

I know very little about traditional Irish food but man does that look delicious! Thank you for posting the complete recipe. I plan on making it. Great video

My butcher makes corned beef bratwurst for St Paddy's. I'm going to try them with this recipe.

@misugita

Жыл бұрын

That sounds wicked good!

May have to make this today, so that I can make it again for St. Patrick’s Day. It looks sssoooooo good. Totally agree about the cayenne.

Looks amazingly delicious! So simple. Love these type of recipes.

All your recipes rock Chef John.

On behalf of Ireland, thank you for trying to make it seem like we have a cuisine year after year lol. Here's a challenge - for next paddys day please make a "Spice Bag". That's an authentic irish food innovation. You could do an amazing version.

@hablin1

8 ай бұрын

He really could ❤

Chef John, greetings from Ireland. I've tried many of your recipes. Have to try that Dublin coddle now.

Thats a lovely meal for me on my birthday ! 3 .17.66 . Bangers and potatoes yummy .

I’ve been living in the Philippines for a year and a half and I really miss food like this 😁👍💪🏻

I made this last night with a few substitutions. I used a bag of those small gold potatoes about the size of golf balls; no pealing or cutting so that was nice and they held up well. I used mild Italian sausages which worked great. I only drink Guinness on tap so I used a bottle of Heineken beer. Not perfect but it tasted very good. So I suppose I made an Italian/Dutch coddle. Anyhow, I liked it a lot and my wife absolutely loved it. Thanks for the inspiration. By the way, I didn't skim any fat and my heart is still beating.

@markscott9622

Жыл бұрын

You're missing it boyo, Genius in a can is not quite tap but not too far away.

That look so delicious, Chef John! Great for St Patrick Day while sippin some Guinness and listening to The Chieftains!! Great video

I totally love your humor Chef John....like a fine dry wine; tasty!

Looks delicious for this cold weather.

This looks delicious. Must try it.

I'm neither a pork nor a potato eater, but I enjoyed the chef's wit, charm, and accent. I'm sure it tastes good too. Happy St. Patrick's Day ☘ to all!

@eltorpedo67

Жыл бұрын

Neither of the two food groups? What's left to eat?!?!😄

Your intonations are what made this video GOLD 😂

I love your voice, your masculine substance and your persona and polite demeanor. The recipe seems heavenly. Thank you.

All my fav ingredients! I probably can't find Irish sausage in south Texas but I can find all kinds of good sausage! 🎉

@GoAlamo

Жыл бұрын

Good German sausage can be had in Texas easy easy enough. I’m heading for the bratwurst.

@misugita

Жыл бұрын

I wonder if you had a friendly local butcher if you could take a recipe in and they could grind and stuff a special order for you? They might require that you purchase a certain minimum amount but it may be worth your time. 😊

I love the way you say freSHHHHHHly!!!!

My wife made this last night. As with every Chef John recipe we have tried over the years, it was delicious and will be made again!

Made this a couple nights ago - FANTASTIC! and the leftovers are great too. Will make it again for friends on the big holiday

You had me laughing out loud today! Thank you Chef John!!! ❤️

If I could have one wish, It would be for Chef John to make a dish, Better if it was Irish, And of course it'd be delish.

@mon6745

Жыл бұрын

I read this in Ray J's voice

Made this today. Absolutely amazing.

Made it - so delightful - added cabbage, carrots and red bell pepper - used cilantro instead of parsley - also added meatballs to the sausages - served with olive bread - worth the 4 hour wait! Chef John - I am in awe of how you motivate me with the simplicity of your dishes - no Martha Stewart need to grow my herbs and wait a year before cooking!

I had coddle at kells in seattle and it was so good! I'll have to try making this one at home

Chef John goes with the ol' palm tree formation for the snags. Nice touch! This looks great, but I'm still crazy about colcannon.

"So I did what any great chef would do, I gave up." Slayed me. I was a chef for 13 years, only sometimes miss it lol.

I watch a fair deal of recipe shows, on & off between my main interests, & most of them I think "that looks good" & forget. But I WILL NOT forget this one! I've got a special occasion in mind for it already!

I live in Virginia and found Johnsonville makes an O’Garlic Irish Sausage and I have the Coddle in the oven right now with 1.5 hours to go there and the hour in the range. I am so anxious to try it!! It smells so good!! Thanks for always insuring me Chef John!!

Thank you Chef! We just finished our St. Patrick's Day dinner using this recipe... it was Devine! You are a gift!

Very tempted to try this in my crockpot.

I gave my sausage a quick sear before I put them in and it really brings out the he flavor of the meat more and adds a nice color. Also I always add carrots and cabbage as well.

@logansquare2212

Жыл бұрын

Do you use baby carrots?

@Engineer_Heathen

Жыл бұрын

​@@logansquare2212 just use regular carrots and chop them up. The baby carrots always tasted weird to me, they probably have a presentative on them to keep them fresh with no skin.

I see stew with sausages and I want you to make a video about german kale stew. Kale in a hearty broth with lots of smoked and salty meats. But it would be more fitting for the end of the year as it is traditionally eaten after the first frost.

@carolynethrasher4527

Жыл бұрын

I second this request!

made this 2 days ago. Awesome recipe even the misso that doesn't like sausage loved it!

Thats amazing . Takes me home to my dear old mums dinners . Thank you

This would be wicked in a pellet grill. The first 2 hours would be just like the oven, but the last hour uncovered would give a very nice smoke flavor.

Looks yummy!!! When I have a cheat day from keto I’m making this!!

@rochelles.8387

Ай бұрын

I'm going to use Daikon radish instead of potato to make it keto

A pot like that will be on my table the 17th of this month, Chef. Beautiful! Thank you. Mac

This looks and sounds amazing! Thank you for sharing

We call them scallions actually

@herbertjohnston4608

2 ай бұрын

Dead on 👍

Total Chef John move to use scissors to cut sausage in the pot lol

We made this.....simmered for 4 hours.....amazing!! Thanks Chef John!!

Simply awesome! Thx!

That's not coddle, that actually looks appetizing.

@awhyatmann3816

Жыл бұрын

How about I coddle you right to the hospital

@sjoerdsjoerdsma1205

Жыл бұрын

Coddle deez nuts

@YYZed

Жыл бұрын

Keep that shit out of here.

@bigfatchubbybritboy9445

Жыл бұрын

Personally I love flabby, unbrowned, bland meat in my stews. The Irish know what they're doing.

@ayrtonwoulfe4489

Жыл бұрын

@@bigfatchubbybritboy9445 Do no blame that on all Ireland. That's just the dubs,the rest of us don't like them anyway.

Letttsssss sausage!

Made this yesterday, it was wonderful!! Thanks Chef John!!

I made this for myself this weekend and it's unbelievably good and fairly easy to do. Thank you for the video.

Bacon and sausage and onions, plus potatoes and Guinness! Oh, my! Erin go Braugh! 🍀🇮🇪