Sausage Coddle Recipe - Allrecipes.com
Sausage Coddle Recipe
  • READY IN ABOUT hrs

Sausage Coddle

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 40 mins
  • READY IN

    2 hrs 10 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2011

I love Coddle. We layer it in a slow cooker. We layer Potatoes then onions, salt and Pepper, Sausages and then Bacon on top. Then we pour Chicken Broth on top around 2 cups. Let it cook all day. My children and husband think this is the best cold day meal.

 
Most Helpful Critical Review
May 19, 2011

We found this recipe to be a HUGE disappointment and a waste of Guiness. I couldn't even tweak it into tasting good. The broth must be thickened or it's just soup, and the flavor left a lot to be desired. Maybe it's because I love the Coddle at Gogarty's in Dublin, nothing else will ever be good to me?

 

13 Ratings

Mar 22, 2012

This wasn't that labor intensive at all. But 3 layers of layers, didn't do it in my 9x13 when I doubled the recipe for my family. I used a larger pan and divided the layers in to 2 layers of layers. I hope you got that ;-) I thought the dish was okay, not totally my cup of tea but it was okay. The stout was something that was a bit put off-ish in my book as well as my son's....but my husband and my 3 girls really liked it. I'll make again for them, but not for myself. However, if your a true guinness lover, then the recipe is totally for you. If you're not into guinness or don't have a liking for beer...then it's not. What I did like about the recipe, was the carrots and onions.

 
Mar 18, 2012

I made this for guests for St. Patrick's Day - everyone had seconds and said it was really good. I used Italian sausages as it was all I had on hand, and I think that was the key to the flavor. I know it's not very authentic :) but plain pork sausages would have been too bland as others have said. We also grilled the sausages outside (because the weather was cooperating), and sauteed the onions in the bacon drippings before assembling (as I saw on another version of this recipe). Last tweak - about halfway through baking it looked like the top layer of potatoes was starting to dry out so I spritzed them with olive oil.

 
Oct 17, 2011

everyone loved, used newcastle instead of guinness

 
Mar 13, 2013

I followed the recipe exactly and found it to be wonderful! I made it a second time, minus the brew and used beef broth in stead. It too was great!

 
Feb 04, 2013

I have been making coddles for a while now, but this one takes the cake! The addition of carrots and finishing with cream are great touches. I did reverse the beer/bullion ratio; as much as a love a good stout, it seems a cooked stout is a touch too strong for our palates at home. Great recipe!

 
Dec 05, 2012

It smelled delicious but the taste was a little bland.

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 523 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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