Lunches

Dublin Coddle Soup Jar (Meal Prep)

15 mins
Prep
10 mins
Cook

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Ingredients

  • 4 cooked pork sausages, sliced into round coins
  • 2 back bacon rashers, cooked crisp and chopped
  • 1 medium potato, peeled, diced tiny, boiled until tender, and cooled
  • 2 spring onions, finely sliced
  • 1 tsp chicken or ham stock powder (high quality) per jar
  • Fresh curly parsley, finely chopped; Black pepper

Method

  1. Ensure all your meat and potato elements are fully cooked and cooled completely before assembling the jars.
  2. Take two wide-mouthed, heatproof glass jars (like mason jars).
  3. In the bottom of each jar, add 1 teaspoon of the quality stock powder and a heavy pinch of cracked black pepper.
  4. Layer the ingredients evenly between the jars: first the boiled potato cubes, followed by the cooked sausage coins, the crispy bacon bits, and finally top with the sliced spring onions and a mountain of fresh parsley.
  5. Seal the jars tightly and store in the refrigerator for up to 3 days.
  6. To serve at lunchtime: Take the jar out of the fridge, unscrew the lid, and pour boiling water directly into the jar until it covers the ingredients. Stir thoroughly from the bottom to dissolve the stock, let sit for 2 minutes to heat the core ingredients through, and eat directly from the jar.

A ingenious modern lunchtime meal-prep solution. All the elements of a comforting Dublin coddle packed neatly into heatproof glass jars, ready to be filled with boiling water at your office desk for an instant heritage lunch.