Best 2 Sausage Coddle Recipes

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Sausage coddle is a traditional Irish stew that combines the hearty flavors of sausage, bacon, and potatoes in a creamy broth. This comfort dish, known for its simplistic preparation, is often enjoyed on chilly evenings. With just a few simple ingredients and minimal cooking skills, you can create a delicious and satisfying sausage coddle that will warm you up from the inside out.

Here are our top 2 tried and tested recipes!

SAUSAGE CODDLE



Sausage Coddle image

We make this especially for St. Paddy's Day. This traditional Irish dish was originally prepared over a fire in a cast iron pot.

Provided by Michelle

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h10m

Yield 8

Number Of Ingredients 10

1 pound pork sausage links
½ pound smoked bacon, cubed
2 medium onions, thinly sliced
3 medium carrots, chopped
4 large potatoes, peeled and sliced
salt and ground black pepper to taste
1 teaspoon dried parsley
1 cup beef stock
1 ½ cups Irish stout beer (such as Guinness®)
½ cup heavy cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages into large chunks, and set the sausage and bacon aside.
  • Place a layer of 1/3 of the onions in a 9x13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.
  • Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 42.8 g, Cholesterol 68.9 mg, Fat 17.7 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 7 g, Sodium 493.9 mg, Sugar 5.5 g

DUBLIN CODDLE IRISH SAUSAGE, BACON, ONION & POTATO HOTPOT RECIPE - (4.1/5)



Dublin Coddle Irish Sausage, Bacon, Onion & Potato Hotpot Recipe - (4.1/5) image

Provided by Tabatha

Number Of Ingredients 9

4 1/2 pounds potatoes
2 large onions, peeled and sliced thickly
1 pound pork sausages
1 pound bacon, piece thick cut
2 1/2 cups water
1 ham, beef or chicken stock cube
4 tablespoons fresh parsley, chopped
Salt, to taste
Coarse ground pepper, to taste

Steps:

  • Peel the potatoes. Cut large ones into three or four pieces, leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon. Be careful not to dry them out. Drain briefly on paper towels. When drained, chop the bacon into one inch pieces. If you like, chop the sausages into large pieces as well. Preheat the oven to 300°F. In a large flameproof heavy pot with a tight lid, start layering the onions, bacon, sausage, and potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.) Put the covered pot in the oven and cook for at least three to four hours. At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Tips:

  • Use good quality sausages for the best flavor. Try to find ones made with fresh, local ingredients.
  • Don't overcrowd the pot. If you're using a smaller pot, you may need to cook the sausages in batches.
  • Don't boil the sausages. This will toughen them up. Instead, simmer them gently over low heat.
  • Add the vegetables and herbs to the pot in stages. This will help them cook evenly.
  • Season the coddle to taste with salt and pepper. You can also add a splash of vinegar or lemon juice for a bit of acidity.
  • Serve the coddle hot, with crusty bread or mashed potatoes.
  • Leftover coddle can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

Conclusion:

Sausage coddle is a hearty, flavorful dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting meal, give sausage coddle a try.

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