Sausage Coddle

Sausage Coddle

14
Michelle 1

"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

2 h 10 m servings 407 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 14 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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 lay...

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...

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 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. ...

everyone loved, used newcastle instead of guinness

Love it! I sauté all the veggies and meat ahead of time then mix it all up and put it in the oven for about a half hour. I also use whole milk instead of cream, use apple chicken sausage and t...

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 lo...

Wonderfully flavorful! I prepared as written using smoked sausage (mix of regular and turkey) and we loved it - tempted to lick the plate clean! I would suggest 1/4" slice on potatoes; mine were...