Irish Coddle

It’s that time of year again!  I’ve added a Favorite Irish Dishes page over on the top right hand side over there so you can see all of my favorites in one spot.  I’ll add to it as recipes are added.
This last week we had our annual Irish dinner party in honor of my Dad, in celebration of his Irish heritage he was so proud of.  This was a new addition to the list of dishes I make for it, and it was a HIT!  A coddle is like a chunky stew and has an amazing flavor.  Since bangers and Irish bacon aren’t available here locally, I substituted a good quality uncooked brat and some Canadian bacon (the real stuff, no tubes of chopped and pressed fake Canadian bacon, please) with great results.  This one will definitely appear on our menu often and I thought I should share the recipe quickly after all the requests at dinner!
IRISH CODDLE
2 tsp oil
1 pound sausages (I used some good quality uncooked pork brats from my butcher)
1/2 pound Irish bacon (If it’s unavailable, use a good quality Canadian bacon or ham), chopped
1 large onion, chopped
2 carrots, chopped
3 garlic cloves, crushed
3 yukon gold potatoes, chopped
3 cups chicken broth
1/2 cup apple cider or juice
2 T cider vinegar
3 T fresh thyme leaves (or 1 1/2 tsp dried)
2 T dried parsley or 1/4 cup fresh chopped
salt and pepper to taste
Heat oil in a large pot over medium high heat.  Add sausages and sear on both sides.
Remove from pan and set aside.
Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
Bring to a boil, scraping up the caramelized bits on the bottom of the pot.  Add the sausages back to pot.
Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
Add more salt and pepper if needed.  Remove sausages and slice in thick chunks, then add back to pot.
Irish Coddle

Ingredients

  • 2 tsp oil
  • 1 pound sausages (I used some good quality uncooked pork brats from my butcher)
  • 1/2 pound Irish bacon (If it's unavailable, use a good quality Canadian bacon or ham), chopped
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, crushed
  • 3 yukon gold potatoes, chopped
  • 3 cups chicken broth
  • 1/2 cup apple cider or juice
  • 2 T cider vinegar
  • 3 T fresh thyme leaves (or 1 1/2 tsp dried)
  • 2 T dried parsley or 1/4 cup fresh chopped
  • salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium high heat. Add sausages and sear on both sides.
  • Remove from pan and set aside.
  • Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
  • Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
  • Bring to a boil, scraping up the caramelized bits on the bottom of the pot. Add the sausages back to pot.
  • Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
  • Add more salt and pepper if needed. Remove sausages and slice in thick chunks, then add back to pot.
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    Comments

    1. The Lowe Girl says:

      I *LOVE* this!! So Yummy!!

    2. Dolores says:

      Really delicious!!! Thanks for the recipe!!!

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