Recipe by Michelle
"We make this especially for St Patty's Day. This traditional Irish dish was originally prepared over a fire in a cast iron pot."
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pork sausage links
smoked bacon, cubed
onions, thinly sliced
potatoes, peeled and sliced
salt and ground black pepper to taste
1 1/2 cups
Irish stout beer (such as Guinness®)
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.
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?
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.
everyone loved, used newcastle instead of guinness
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.
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!
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!
It smelled delicious but the taste was a little bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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