Best 2 Sausage Coddle Recipes

Sausage coddle, a classic Irish dish, is a hearty and flavorful stew that combines the best of both worlds: the savory richness of sausages and the smoky depth of bacon, all enveloped in a comforting broth. It's typically made with pork sausages, but feel free to experiment with different types of sausages, such as lamb, chicken, or vegetarian options, to create your own unique variation. This versatile dish can be easily customized with various vegetables, making it a great way to clean out your fridge. Some popular additions include hearty potatoes, tender carrots, crisp celery, and aromatic leeks. Topped with a sprinkling of fresh parsley, sausage coddle is a true feast for the senses, offering a delightful balance of flavors and textures in every bite. Additionally, this article provides a vegetarian version of coddle, a hearty and satisfying stew made with a medley of vegetables, beans, and flavorful broth. It's a delicious and nutritious option for those who prefer a meatless meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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 sausage. This will make a big difference in the flavor of your coddle.
Don't overcook the sausage. It should be cooked through, but not dry.
Use a variety of vegetables. This will add flavor and color to your coddle.
Don't be afraid to experiment with different herbs and spices. This is a great way to customize your coddle to your own taste.
Serve your coddle with a side of bread or potatoes. This will help to soak up the delicious broth.

Conclusion:

Sausage coddle is a hearty, flavorful, and easy-to-make dish that is perfect for a cold winter day. It is a great way to use up leftover sausage and vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a comforting and delicious meal, give sausage coddle a try. You won't be disappointed!